Self-Saucing Banana Pudding Cake

Self-Saucing Banana Pudding Cake

If you are looking for a course to hearty you up, face no far. This unbelievably moist banana dish is making its own laurel brown sauce! The pudding is caretaker moist, cinnamony, and packed with herb kind. Is there anything outstrip than unloving ice toiletry unfrozen over a fresh course?

What I hump most this course is how elementary it is to take, it requires exclusive one containerful and ingredients you likely already know on help.

You advantage by mixing all the dry ingredients unitedly and then impress in the wet ingredients. Mix and pour into a hot ply. For the ballplayer, I went with a lowly of oat flour nonnegative several almond flour to represent the block yet moister. The wet ingredients lie of almond river, palm oil, and a glutted cup of mashed bananas! I can verify you the banana kind is not wanting! For ameliorate results, use ripe bananas, they are sweeter and give be easier to bray.


  • 1 and 1/2 cup (140g) oat flour
  • 1/2 cup (56g) almond flour
  • 1/3 cup (60g) 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 (118ml) almond milk
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp vanilla
  • 3/4 cup (177ml) water
  • 1/2 cup (90g) coconut sugar


  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  3. Add the mashed bananas, almond milk, melted coconut oil, and vanilla. Mix until well combined. The batter will be thick.
  4. Pour the batter into a 10×7-inch baking dish and spread using a spoon to flatten. (I used this baking dish). Set aside.
  5. In a small saucepan, warm the water over medium heat. Once warm, remove from heat and add the coconut sugar to the water. Whisk until the sugar is almost fully dissolved.
  6. Slowly pour the sugar water over the pudding batter. I recommend pouring over the back of a spoon, this way you won’t make holes in the batter and distribute it more evenly.
  7. Bake for 25 minutes, or until the top looks cooked. Remove from heat and let cool 5-10 minutes. You will end up with a moist banana cake with a thick sauce at the bottom. Serve warm topped with vanilla ice cream.
  8. This pudding cake will keep for up to 3 days covered in the refrigerator. To reheat: cover with foil and reheat in a 350°F preheated oven for 10 minutes.

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