Name: SELF-SAUCING BANANA PUDDING CAKE
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: C&H Premium Pure Cane Light Brown Sugar; Gold Medal All Purpose Flour with Resealable Bag; Signature Select Double Acting Baking Powder; McCormick® Vanilla Bean Paste; Badia Spices Cinnamon Powder; Signature Farms Pecan, Halves, Unsalted; Organic Banana; Talking Rain AQA Water, 9.5 pH; O Organics Cane Sugar, Granulated, Organic; Morton Lite Salt; Earth Balance Vegan Buttery Sticks; Signature Farms Pecan, Unsalted, Halves; O Organics Almondmilk, Organic, Original, Unsweetened

Preheat the oven to 350F.

Prepare the pan. Pour the melted butter into a 10.5x7.5” or 8x8” baking dish/pan. Spread it around, then sprinkle the chopped pecans all over. Set aside.

Banana Cake Batter: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

In a separate large bowl, whisk together the mashed bananas, sugar, almondmilk and vanilla until well combined/smooth.

Add the dry ingredients to the wet, and mix until just combined.

Transfer the batter into the baking pan over the butter/pecans. Do not to mix it! Set aside.

Topping: Add the water to a measuring cup and microwave for 2-3 mins, until very hot.

Meanwhile, mix together the brown sugar, chopped pecans, and cinnamon together in a medium bowl.

Sprinkle the brown sugar topping mixture all over the banana cake batter.

Once the water is very hot, gently pour it ALL over the batter and topping in the pan. DO NOT mix.

Transfer the pan to the oven. Bake at 350F for 50-55 mins, until golden, bubbling, and mostly set (the bottom will still be gooey).

Remove from the oven, and let cool slightly before serving.

Serve warm with dairy vanilla ice cream, salted caramel, and flaky sea salt.

Enjoy!

SELF-SAUCING BANANA PUDDING CAKE

Serves 8

25 mins prep

50 mins cook

75 mins total

What you need

How to make

Available coupons from Well Made by Kiley