BANANA CARAMEL PUDDING CAKE

By JoyceW-2

PointsPlus Value: 8

Yields 1/10 of cake and 2 tablespoons of ice cream per serving.

Ingredients

• 2/3 cup(s) dark brown sugar, packed
• 2 tsp all-purpose flour
• 1 1/3 cup(s) all-purpose flour
• 3/4 cup(s) sugar
• 1/3 cup(s) chopped pecans
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp table salt
• 1/8 tsp ground nutmeg
• 1/2 cup(s) banana(s), mashed (about 1 banana)
• 1/2 cup(s) low-fat milk
• 2 Tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1 1/2 cup(s) water, boiling
• 2 1/4 cup(s) fat-free vanilla ice cream

Preparation

Step 1

Preheat oven to 350°F.

Combine brown sugar and 2 teaspoons flour; set aside.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine 11⁄3 cups flour and next seven ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next three ingredients; add to flour mixture, stirring just until moist.

Spoon batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.

Pour 11⁄2 cups boiling water over batter (do not stir). Bake at 350°F 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.