Banana Caramel Pudding Cake

Yield: 10 servings (serving size: 1/10 of cake and 2 tablespoons ice cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 6.0g
  • Saturated fat: 0.6g
  • Protein: 4.0g
  • Carbohydrate: 56.8g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 227mg
  • Calories from fat: 18%
  • Fiber: 1.2g
  • Calcium: 111mg


  • 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


  1. Preheat oven to 350°.
  2. Combine brown sugar and 2 teaspoons 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. Serve warm. Divide onto individual serving dishes and top with ice cream.
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