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 :)
Desserts, Healthy dessert, Snacks
and 1/2 cup
140g oat flour
56g almond flour
60g coconut sugar
and 1/2 tsp baking powder
about 2 large bananas plus slices for arranging on top[Optional]
118ml almond milk
30ml melted coconut oil
90g coconut sugar
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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A Recipe from Parveenskitchen.com