Banana Coconut Self Saucing Pudding Cake

Banana Coconut Self-Saucing pudding cake.So simple and very very delicious, a big change from the regular banana bread with its own coconut caramel like sauce :)just lovely..

Banana Coconut Self Saucing Pudding Cake

Parveen’s Kitchen

Banana Coconut Self-Saucing pudding cake.

So simple and very very delicious, a big change from the regular banana bread with its own coconut caramel like sauce 🙂

just lovely..

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Desserts, Healthy dessert, Snacks

Cuisine American, english

Servings 4 People

Calories 110 kcal

Ingredients

  

• 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 large bananas plus slices for arranging on top[Optional]
• 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

Instructions

 

• Preheat oven to 180°C.
• In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
• Add the mashed bananas, almond milk, melted coconut oil, and vanilla. Mix until well combined. The batter will be thick.
• Pour the batter into a baking dish and spread using a spoon to flatten. Arrange sliced banana on top. Set aside.
• 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.
• Slowly pour the sugar water over the pudding batter. Don’t make holes in the batter, carefully distribute it evenly.
• Bake for 25 minutes, or until the top looks cooked. Remove from heat and let cool 5-10 minutes. You will have a moist banana cake with a caramel like sauce at the bottom.
• Add coconut flakes on top. Serve warm with vanilla ice cream.

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