Summer 2021

Salted Caramel Banana and Pecan Nut Pudding by The Honest Grazer

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2 Bananas

1/4 Cup nut butter

1/4 Cup almond milk

2 Tbsp Maple syrup

1 Tsp Vanilla extract

1/2 Cup oat flour

1/2 Cup Almond flour

1 Tsp cinnamon

1/2 Tsp baking powder

1/2 Tsp baking soda

Pinch of Maldon Salt

1/3 Cup roughly chopped pecan nuts


1/3 Cup coconut sugar

1/3 Cup almond milk

3 Tbsp water

1 Tsp Maldon Salt



  1. Pre-heat oven to 180ºC and grease a square baking tin.
  2. In a large mixing bowl: mash the bananas and then add remaining wet ingredients and combine.
  3. In a separate bowl, whisk together the dry ingredients except for the pecans.
  4. Then add dry mix to the wet ingredients, it will be a thick batter.
  5. Pour the batter into the baking tin and then cover with chopped pecan nuts.
  6. In another bowl, mix together the sauce ingredients until coconut sugar is dissolved.
  7. Poke holes into the batter with a fork.
  8. Pour the sauce (it will be very runny) over the batter until it completely covers the batter.
  9. Bake for 30-35min until golden brown and serve immediately with dairy free ice cream, a drizzle of olive oil and more salt if desired.
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