Banana Caramel Pudding Cake Recipe

Ingredients for Banana Caramel Pudding Cake

• Dark Brown Sugar
• All Purpose Flour
• Granulated Sugar
• Pecans
• Baking Powder
• Baking Soda
• Ground Cinnamon
• Salt
• Ground Nutmeg
• 3 ripe bananas, mashed
• Nonfat Milk
• Vegetable Oil
• Vanilla Extract
• Boiling Water

How to Make Banana Caramel Pudding Cake

1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
2. In a small bowl, combine 1/2 cup packed light brown sugar and 2 teaspoons all-purpose flour. Set aside.
3. In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract.
4. Make a well in the center of the dry ingredients.
5. In a separate bowl, mash 3 ripe bananas. Add 1 large egg, 1/2 cup buttermilk, and the mashed bananas to the well. Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
6. Pour batter into the prepared 8x8 inch baking pan. Sprinkle evenly with the brown sugar mixture.
7. Slowly pour 1 1/2 cups boiling water over the batter. The batter will look thin.
8. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the pudding is bubbly and the cake springs back when lightly touched in the center.
9. Let cool slightly before serving warm. Top with vanilla ice cream or whipped cream.