Banana Caramel Pudding Cake Recipe
Ingredients
| 2/3 cup packed dark brown sugar | ||
| All purpose flour | 2 Teaspoon | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Banana | 1/2 Cup (16 tbs), mashed | |
| Milk fat | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| 2 1/2 cups vanilla fat-free ice cream | ||
Directions
1. Preheat oven to 350°.
2. Combine brown sugar and 2 tea spoons flour; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next 3 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 1 1/2 cups boiling water over batter (do not stir). Bake at 350° for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center.
2. Combine brown sugar and 2 tea spoons flour; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next 3 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 1 1/2 cups boiling water over batter (do not stir). Bake at 350° for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center.
Chef
