Self-Saucing Banana Pudding Cake
Introducing an incredibly moist banana cake that makes its own cinnamon caramel sauce! This self-saucing banana pudding is super moist, cinnamony, and packed with banana flavor.
Ingredients
Banana Pudding
- 1 and 1/2 cup oat flour
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup mashed banana about 2 and 1/2 bananas
- 1/2 cup almond milk
- 3 tbsp melted coconut oil
- 1 tsp vanilla
Sauce
- 1 cup water
- 1/2 cup coconut sugar
Instructions
- Preheat the oven to
350 °F (175°C). - Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.
- Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.
- Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.
- Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.
- Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.
- Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!
- You can store this pudding for up to 5 days in the refrigerator.
Notes
- Do not overbake it. Regarding the baking time, I found out that 25 minutes in the oven was the perfect duration to get a moist, almost sticky cake with a thick sauce. Just 5 more minutes and you will have almost no sauce, so make sure to set your timer! Remember that all ovens are different so you might have to adjust slightly the baking time.
- Serve immediately. This pudding cake is best served immediately when it is still warm and saucy. After 1-2 hours, the cake will absorb the sauce and become less saucy.
Nutrition
Serving: 1 serving | Calories: 327 kcal | Carbohydrates: 51.6 g | Protein: 5 g | Fat: 12.4 g | Saturated Fat: 7.2 g | Sodium: 114 mg | Potassium: 232 mg | Fiber: 4.1 g | Sugar: 29.6 g | Calcium: 41 mg | Iron: 1 mg