Banana Caramel Pudding Cake

Banana Caramel Pudding Cake Recipe
Oxmoor House

Yield:

10 servings (serving size: 1/10 of cake and 2 tablespoons ice cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 290
Fat 6.0 g
Satfat 0.6 g
Protein 4.0 g
Carbohydrate 56.8 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 227 mg
Caloriesfromfat 18 %
Fiber 1.2 g
Calcium 111 mg

Ingredients

2/3 cup packed dark brown sugar
2 teaspoons all-purpose flour
1 1/3 cups all-purpose flour
3/4 cup granulated sugar
1/3 cup chopped pecans
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup mashed banana (about 1 banana)
1/2 cup 1% low-fat milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups boiling water
2 1/4 cups vanilla fat-free ice cream

Preparation

Preheat oven to 350°.

Combine brown sugar and 2 teaspoons flour; set aside.

Lightly spoon flour into dry measuring cups; level with a knife.

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.

Spoon batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.

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. Serve warm. Divide onto individual serving dishes and top with ice cream.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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