SELF-SAUCING BANANA PUDDING CAKE

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!