Thai-style Banana Cake

This dessert is actually a cross between a cake and a pudding - more like a traditional British pudding. Warm, moist cake is combined with a sweet, butterscotch-like sauce (the sauce is baked right into the cake). A great way to use up leftover bananans, this cake makes a scrumptiously-good dessert or midday snack. In Thailand, it would be steamed, but I find this dessert turns out just as good baked (makes it easier too). It’s simple to put together, and if you happen to be following a gluten-free diet, this healthly banana cake is perfect for you. ENJOY!

Prep Time: 20 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• SERVES 6
• 1/3 cup coconut oil (OR substitue butter, or healthy vegetable oil)
• 1 egg
• 2/3 cup white sugar
• 1 tsp. vanilla
• 1 cup regular or lite coconut milk (OR substitute soy milk or regular milk)
• 1 medium banana
• 1+1/2 cups rice flour OR regular white (wheat) flour (gluten-free diets: use rice flour)
• 1+1/2 tsp. baking powder
• pinch salt
• SAUCE:
• 1 medium banana
• 1/2 cup brown sugar, OR natural syrup (like maple syrup)
• 1/3 cup boiling water

Preparation:

1. Preheat oven to 350 degrees. Grease a deep-sided baking dish or cake pan (for this recipe, I use a round, 9-inch CorningWare-type baking dish).
2. If you have a food processor/mixer: Simply place all of the cake ingredients (minus the sauce) in your mixer or food processor. Process or mix to form a batter (the batter will be quite runny). Make sure the banana is well-incorporated into the batter.

   If you do not have a food processor/mixer: Place the banana in a mixing bowl and mash with a potato masher. Add the butter/oil (soften first if solid), egg, sugar, vanilla, and coconut milk (or other milk), stirring to combine. Then mix in the dry ingredients, stirring or whisking until you have a more or less smooth batter (batter will be on the runny side).

3. Pour batter into the prepared baking dish or pan. Set aside.
4. Prepare the sauce by placing all sauce ingredients in food processor or mixer. Process/mix well to form a runny sauce. If you do not have a processor/mixer: Mash the banana in a mixing bowl with a potato masher, then add the brown sugar or syrup. Pour the hot water over and stir to form a runny sauce (don't worry if there are small lumps of banana).
5. Now drizzle the sauce all over the cake (the cake will rise with the sauce marbled throughout it).
6. Bake uncovered at 350 degrees for 1 hour, or until the top is golden-brown, and the cake comes away from the sides of the dish/pan.
7. Serve warm from the oven as is (it's delicious on its own), or add a dollop of ice cream or whipped cream, if desired. ENJOY!

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