Self-Saucing Banana Pudding Cake

Self-Saucing Banana Pudding Cake

Self-Saucing Banana Pudding Cake
Self-Saucing Banana Pudding Cake


  • 1 1/2 Cup (140g) oat flour
  • 1/2 Cup (56g) almond flour
  • 1/3 Cup (60g) coconut sugar
  • 1 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

How To Make

  • Preheat oven to 350°F (175°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 10×7-inch baking dish and spread using a spoon to flatten. (I used this baking dish). 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. I recommend pouring over the back of a spoon, this way you won’t make holes in the batter and distribute it more evenly.
  • 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.
  • 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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