This cake is similar to a very decadent banana bread with the addition of rich caramel flavor. The texture is wonderfully moist- not quite cake, and not quite pudding. It's already done cooking when the center springs back to the touch. Serve while still warm with vanilla ice cream. 

Recipe by Oxmoor House January 2004

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Credit: Oxmoor House

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
10 servings (serving size: 1/10 of cake and 2 tablespoons ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

290 calories; fat 6g; saturated fat 0.6g; protein 4g; carbohydrates 56.8g; iron 1.3mg; sodium 227mg; calories from fat 18%; fiber 1.2g; calcium 111mg.
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