Banana caramel pudding cake
14
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 10 • Difficulty: Easy
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.
Ingredients
Dark brown sugar
⅔ cup(s), packed
All-purpose flour
2 tsp
All-purpose flour
1⅓ cup(s)
Sugar
¾ cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
⅓ cup(s)
Baking powder
1½ tsp
Baking soda
½ tsp
Ground cinnamon
½ tsp
Table salt
¼ tsp
Ground nutmeg
⅛ tsp
Banana
½ cup(s), mashed (about 1 banana)
1% 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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