Ingredients

The following ingredients have 6 Servings
  • 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 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

Instruction

  • 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 10x7-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.