Step 1

Preheat the oven to 350 °F (175°C).

Step 2

Whisk together the dry ingredients. In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.

Step 3

Mash the bananas. Using a fork, mash the bananas until smooth. Alternatively, you can add the bananas to a blender and blend until smooth. I generally use 2 and 1/2 bananas but the exact amount will depend on the size of your bananas. You want to end up with 1 cup of mashed bananas.

Step 4

Incorporate the wet ingredients. Add the mashed bananas, almond milk, melted coconut oil, and vanilla to the dry ingredients. Mix until well combined using a wooden spoon. The batter will be thick. It is normal.

Step 5

Transfer to a baking dish. Transfer the batter to a 10×7-inch baking dish and spread it into an even layer using a spoon. Set aside.

Step 6

Make the sauce. In a small saucepan, warm the water over medium heat. Once warm, remove from the heat and add the coconut sugar. Whisk until the sugar is fully dissolved. Note: if the sugar has trouble dissolving, place the saucepan back on the heat for a few minutes.

Step 7

Pour it over the batter. Slowly pour the coconut sugar water over the pudding batter. I recommend pouring it over the back of a spoon. This way you won’t make holes in the batter and distribute it more evenly. Note: It will look a bit messy at first, with the sauce floating on top of the cake, but as it bakes, the cake will rise, and a sauce will form at the bottom.

Step 8

Bake. Bake for 22-25 minutes, or until the top looks cooked. Remove from the oven and allow the pudding to cool for 5-10 minutes before serving. You will end up with a moist banana cake with a thick sauce at the bottom!

Step 9

You can store this pudding for up to 5 days in the refrigerator.