Banana caramel pudding cake

Total Time
55 min
15 min
40 min
A mixture of brown sugar and flour makes an instant caramel topping for this moist, creamy cake. As for the batter, you'll love the irresistible combination of bananas, chopped pecans, ground cinnamon and nutmeg, vanilla extract, and of course, some vanilla ice cream to top it all off after it's done baking. It's one of the best things to make when you have some very ripe bananas on hand and need an excuse to use them up. The prep work is easy, and you don't even need an electric mixer or any other fancy equipment to make this savory pudding cake.


Dark brown sugar

cup(s), packed

All-purpose flour

2 tsp

All-purpose flour

1 cup(s)


¾ cup(s)

Chopped pecans


Baking powder

1½ tsp

Baking soda

½ tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Ground nutmeg



½ cup(s), mashed (about 1 banana)

1% low fat milk

½ cup(s)

Vegetable oil

2 Tbsp

Vanilla extract

½ tsp


1½ cup(s), boiling

Fat-free vanilla ice cream

2¼ cup(s)


  1. Preheat oven to 350°F.
  2. Combine brown sugar and 2 teaspoons flour; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife.
  4. Combine 11⁄3 cups flour and next seven ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next three ingredients; add to flour mixture, stirring just until moist.
  5. Spoon batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
  6. Pour 11⁄2 cups boiling water over batter (do not stir). Bake at 350°F for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center. Serve warm. Divide onto individual serving dishes and top with ice cream. Yield: 10 servings (serving size: 1⁄10 of cake and 2 tablespoons ice cream).