Banana Caramel Pudding Cake

By krystallondon

Ingredients

• 2/3 * 2/3 cup packed dark brown sugar
• 2 * 2 teaspoons all-purpose flour
• 1 1/3 * 1 1/3 cups all-purpose flour
• 3/4 * 3/4 cup granulated sugar
• 1/3 * 1/3 cup chopped pecans
• 1 1/2 * 1 1/2 teaspoons baking powder
• 1/2 * 1/2 teaspoon baking soda
• 1/2 * 1/2 teaspoon ground cinnamon
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon ground nutmeg
• 1/2 * 1/2 cup mashed banana (about 1 banana)
• 1/2 * 1/2 cup milk
• 2 * 2 tablespoons vegetable oil
• 1/2 * 1/2 teaspoon vanilla extract
• 1 1/2 * 1 1/2 cups boiling water
• 2 1/4 * 2 1/4 cups vanilla ice cream

Preparation

Step 1

Preheat oven to 350°.

Combine brown sugar and 2 teaspoons flour; set aside.

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

Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next 3 ingredients; add to flour mixture, stirring just until moist.

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

Pour 1 1/2 cups boiling water over batter (do not stir). Bake at 350° 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.