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..
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.