Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys banana pudding poke cake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

To get started with this particular recipe, we must 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. Take 240 ml Koko Coconut-based Plain Yogurt
3. Prepare 120 ml olive oil
4. Prepare 1 tsp vanilla extract
5. Make ready 150 g gluten-free / plain flour
6. Get 3 tbsp cornflour / cornstarch
7. Make ready 1/4 tsp xanthan gum if using GF flour
8. Get 1 tsp baking powder
9. Take 1/2 tsp bicarb / baking soda
10. Make ready 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. 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
13. Ready to serve and ENJOY!

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