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Vickys Banana Pudding Poke Cake, GF DF EF SF NF
Vickys Banana Pudding Poke Cake, GF DF EF SF NF

Before you jump to Vickys Banana Pudding Poke Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Explanations Why Consuming Apples Is Good.

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We hope you got insight from reading it, now let’s go back to vickys banana pudding poke cake, gf df ef sf nf recipe. You can have vickys banana pudding poke cake, gf df ef sf nf using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Vickys Banana Pudding Poke Cake, GF DF EF SF NF:
  1. Provide 150 g granulated sugar
  2. Use 240 ml Koko Coconut-based Plain Yogurt
  3. You need 120 ml olive oil
  4. Use 1 tsp vanilla extract
  5. Provide 150 g gluten-free / plain flour
  6. Get 3 tbsp cornflour / cornstarch
  7. Take 1/4 tsp xanthan gum if using GF flour
  8. Prepare 1 tsp baking powder
  9. Prepare 1/2 tsp bicarb / baking soda
  10. Use 2 x 3oz packets Jello Pudding & Pie Banana Creme
  11. Take 480 ml full fat coconut milk
  12. Use 2 large bananas, sliced
  13. Use 240 ml my previously posted free-from Cool Whip recipe
  14. Prepare 1 drizzle of my homemade Dulce du Leche sauce recipe
Steps to make Vickys Banana Pudding Poke Cake, GF DF EF SF NF:
  1. This recipe makes a lot, it's a party dessert serving around 12 people so feel free to half the amounts of everything!
  2. Preheat the oven to gas 4 / 180C / 350F and lightly grease an 11"× 9" dish
  3. Mix the sugar and yogurt together until the sugar dissolves. The Koko brand yogurt is made from coconut milk and is free-from dairy and soy
  4. Whisk in the oil and vanilla
  5. Mix the flour, cornflour, baking powder and bicarb together, then whisk into the yogurt mixture
  6. Pour into the baking dish and put in the oven for 25 - 30 minutes until firm
  7. Let cool then using the end of a wooden spoon, ruin your lovely cake by poking holes evenly all over it!
  8. Whisk the pudding mixture with the coconut milk until smooth then pour all over the cake. Shake gently so the pudding goes into all the holes
  9. Refrigerate for 2 - 3 hours until set well then layer sliced bananas all over. Do this just before serving so the banana doesn't discolour
  10. Cut into squares to serve - I cut into 12
  11. Pipe on some cool whip and drizzle with caramel sauce
  12. This dessert won't keep very long as the sponge will absorb all the moisture from the pudding within a couple of days so best eaten immediately

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