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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys banana pudding poke cake, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Banana Pudding Poke Cake, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Vickys Banana Pudding Poke Cake, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys banana pudding poke cake, gf df ef sf nf using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Banana Pudding Poke Cake, GF DF EF SF NF:
  1. Make ready 150 g granulated sugar
  2. Make ready 240 ml Koko Coconut-based Plain Yogurt
  3. Get 120 ml olive oil
  4. Get 1 tsp vanilla extract
  5. Prepare 150 g gluten-free / plain flour
  6. Make ready 3 tbsp cornflour / cornstarch
  7. Prepare 1/4 tsp xanthan gum if using GF flour
  8. Prepare 1 tsp baking powder
  9. Make ready 1/2 tsp bicarb / baking soda
  10. Get 2 x 3oz packets Jello Pudding & Pie Banana Creme
  11. Get 480 ml full fat coconut milk
  12. Make ready 2 large bananas, sliced
  13. Make ready 240 ml my previously posted free-from Cool Whip recipe
  14. Take 1 drizzle of my homemade Dulce du Leche sauce recipe
Instructions 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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