Banana Bread Pudding Cake
When you're into more than one cake, they can taste even better when combined! Experimenting with two types of cakes turned out in a flavourful spicy cake with a crunchy topping and the consistency of bread pudding.
Ready for the oven
Ingredients (1 big loaf) :
130 g gingerbread
220 ml oat-milk (or any kind of (plant-based)milk)
5 speculoos cookies
2 very ripe banana’s
2 eggs
100 g soft butter (room temperature)
70 g sugar
110 g self raising flour
50 g instant oatmeal
6 large soft medjool dates
handful of grilled pecan’s
1 teaspoon of salt
1 teaspoon of grounded nutmeg
Streusel topping
3 tablespoons all-purpose flour
3 tablespoons of brown sugar
3 tablespoons of soft butter
handful of chopped pecan’s
Pinch of salt
Extra materials: Cake tin +/- 25 cm
Directions:
Place the gingerbread & speculoos cookies in a large bowl and cover with the oat-milk. Let it soak for at least 1 hour or when everything becomes soft. Wisk with a fork until it becomes a runny ‘pudding’ (it’s ok is they are still chunks).
Meanwhile prepare your streusel topping: Simply put everything in a bowl and mix everything together using your hands. Set aside for later.
In another bowl, mix together the dry ingredients: flour, oat-meal, salt & nutmeg and set aside.
Mix the soft butter with the sugar until it gets a light and fluffy texture.
Add the eggs one at a time, beating well after each addition. Next, mix in the mashed bananas.
Add the dry ingredients to the creamed mixture and stir until the batter is just combined, but don’t over-mix it.
Using a spatula, fold in the milky gingerbread-speculoos mixture. Followed by the pieces of dates & grilled pecan’s.
Pour the batter into a -with parchment paper covered- cake pan. Sprinkle with the streusel topping and cook in a preheated oven at 170°C for about an hour.
Let it cool down on a cooling rack.
Covered in parchment paper, you can store this snack in an air-tight container at room temperature up to 4-5 days.
Nina Beckers
