Banana, Pear & Walnut Self-Saucing Pudding
- 1 1/2 cup Oat Flour
- 1/2 cup Almond Flour
- 1/3 cup Coconut Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 cup Mashed Banana about 2 and 1/2 bananas
- 1/2 cup Unsweetened Soy Milk
- 1 tsp Vanilla Extract
- 1 x 410g can Pear Quarters drained
- 1/2 cup Walnuts chopped
For the sauce
- 3/4 cup Water
- 1/2 cup Coconut Sugar
- 6 scoops Banana Nice Cream optional
- Preheat oven to 175°C (350°F).
- In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Add the mashed bananas, soy milk and vanilla. Mix until well combined. The batter will be thick.
- Place the pear quarters on a 10×7-inch baking dish and pour over the batter using a spoon to spread and flatten. Sprinkle over the chopped walnuts. Set aside.
- In a small saucepan, warm the water over medium heat. Once warm, remove from heat and add the coconut sugar to the water. Whisk until the sugar is almost fully dissolved.
- Slowly pour the sugar water over the pudding batter. I recommend pouring over the back of a spoon, this way you won’t make holes in the batter and distribute it more evenly.
- Bake for 25 minutes, or until the top looks cooked. Remove from heat and let cool 5-10 minutes. You will end up with a moist banana cake with a thick sauce at the bottom. Serve warm, topped with banana nice cream.
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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