Cakes · Desserts

Banana Pudding Cake


Just a quick post for today and I’m sorry about not writing more. Although they do say pictures speak far louder than words, and I do have a lot of photos to share.

Unfortunately I’ve been rather busy this week with lab reports and studying for exams, so I have been quite pressed for time, but luckily I’ve still managed to find time for baking somewhere in the chaos.

This is inspired by Foodiefiasco’s Gooey Chocolate Pudding Cake.

I decided I would try a banana one because I love bananas. Seriously, bananas are life.


Mmm, sweet, delicious banana sauce. Yeah I definitely like bananas.

I don’t like a lot of banana flavoured products. Weird right? It’s like how I hate most cherry flavoured products because they taste like artificial cough syrup flavour, but my dad can’t get enough of the stuff.

Anyway back to the main star of today.



This layer will become your sauce after pouring a load of water and banana over the top. Trust me, this does work and it works well.

The first attempt wasn’t the best and the sauce didn’t quite sink to the bottom, instead running through the cake like gooey ribbons.It was very nice, but not quite cakey top and sauce on the bottom.


But,  the second time was a delicious cake on top with goeey sauce on the bottom. Both were really nice and I loved the flavours of this cake and pudding combination. It’s definitely one I want to experiment more with in the future.

Banana Pudding Cake 2.jpg

And now, your recipe awaits:

Banana Pudding Cake

Adapted from: Foodiefiasco:  Gooey Chocolate Pudding Cake

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Yield: 9-12 squares

Calories per serving: 80 (1/12th of recipe)



  • 120g / 1 cup
    Plain flour
  • 8g/ 1 tbsp
    Cornstarch (optional)
  • 2 tsp
    Baking powder
  • 3 medium/ 360g
    Ripe bananas (2-3 medium or large bananas)
  • 30g /
  • 1/4 cup
    Sucralose sweetener
  • 1 tsp
    Vanilla extract
  • `1/2 tsp
    Banana essence or butter extract
  • 100ml / about 1/2 cup
    Almond milk


  • 30g/
    Brown sugar
  • 160g mashed or pureed banana (roughly 1 1/4 medium bananas)
  • 360ml
    Water or almond milk
  • 1-2 tsp
    Vanilla extract (optional)
  • 1/4 cup
    Sucralose sweetener or sugar


  1. Preheat the oven to 180°C/ 160°C fan assisted and grease a square baking tray and set aside.
  2. Mix together the cornstarch, plain flour, baking powder and salt in a small bowl and set aside.
  3. Mash the banana and set aside roughly 3/4 of a cup or 160g for the sauce.
  4. Mash together the remaining banana, sugar, sweetener, extracts and milk.
  5. Add in the flour and stir until just combined. Spread in the bottom of the tray and then set aside.
  6. Make the sauce by mixing together the sugar and sweetener and sprinkle over the cake. Mix the mashed banana and water and pour evenly over the cake. (or mix together using a blender- it is much easier if you don’t mind the extra washing up)
  7. Bake for 30 minutes until the centre is nearly set and then remove from the oven. Cut into 12 pieces and serve.

Nutritional Information

Makes 12 slices
Serving size: 80

Calories: 80
Fat: 0.2g
Saturated fat: 0g
Carbs: 18.6g
Fibre: 0.9g
Sugar: 7.7g
Protein: 1.3g

Recipe Notes: The top of mine went slightly brown while making this, so cover with a foil tent if it gets too brown. The sweetener can be replaced with stevia or your sweetener of choice if desired.


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