12

Banana Caramel Pudding Cake

Total Time
55 min
Prep
15 min
Cook
40 min
Serves
10
Difficulty
Moderate
A mixture of brown sugar and flour makes an instant caramel topping for this moist, creamy cake.
Ingredients

dark brown sugar

cup(s), packed

all-purpose flour

2 tsp

all-purpose flour

1 cup(s)

sugar

¾ cup(s)

chopped pecans

cup(s)

baking powder

1½ tsp

baking soda

½ tsp

ground cinnamon

½ tsp

table salt

¼ tsp

ground nutmeg

tsp

banana(s)

½ cup(s), mashed (about 1 banana)

low-fat milk

½ cup(s)

vegetable oil

2 Tbsp

vanilla extract

½ tsp

water

1½ cup(s), boiling

fat-free vanilla ice cream

2¼ cup(s)

Instructions

  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).

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