If you have a leftover ripe banana lying around and you want to take your banana bread to the next level? Then you definitely need to try out this “Apple Pudding”. After a week of banana eating, I still have a leftover that I desperately needed and can’t think of repeating with smoothie’s or banana bread. So I thought to disguise it into my pudding. This is a deliciously easy cake or call it a pudding, with that maple sauce in the bottom. Also sharing options for our Vegans.
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Ingredients:
- ¾ cup Wheat flour
- ½ cup Almond flour
- 1 tablespoon Baking powder
- Pinch of Salt
- 1 large Egg (vegans avoid)
- 1/3 cup White Sugar
- 1/2 cup Dark Brown Sugar
- 1 Banana
- 1 royal Gala Apple
- ½ cup Maple Syrup
- 2 tablespoon Ginger vine
- 6 tablespoon Butter (or coconut oil for vegans)
- 1 cup whole Milk (coconut milk or almond milk for vegans)
For Garnish:
- Apple slices
- 2 tablespoon Brown Sugar
- Chopped Nuts (optional)
Procedure:
Preheat the oven to 200 degree Celsius.
Butter the baking dish and set aside.
In a mixing bowl, sieve the wheat flour add in the almond flour, baking powder, salt and mix it well.
Into this add an egg, white sugar, brown sugar, mashed banana, melted butter and whisk well until all combined.
Into this batter add the graded apple, whole milk and mix well until all combined. Check for sweetness and if required add more maple syrup.
Pour the batter into the greased baking dish. This will be runny batter compared to the thick cake batter. As I mentioned this is a pudding cum cake.
In another bowl pour in the maple syrup, ginger wine and mix well.
Place over the sliced apples and sprinkle some brown sugar. Slowly pour this mixture around the edges of the batter.
Bake at 190 degrees for about 40 – 45 minutes. Let it rest for a few minutes. Scoop a big ladle of the yummy dessert pudding and serve them warm with ice-cream. The pudding can be stored in the fridge for 2 – 3 days and can be cold served as well.
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