Zoe Salmen's delicious banana buckwheat self-saucing pudding

This rich banana pudding is incredibly satisfying. It's best served fresh from the oven on a chilly Winter's night, with a generous dollop of whipped cream and your favourite throw wrapped around your feet!

It is made free of gluten and refined sugar, using my favourite wholesome flour - buckwheat. You can use the full quantity of flour as buckwheat, but the cake doesn't rise quite as much and is denser. By adding a little premixed gluten free flour (rice/tapioca) the result is a light and fluffy banana cake with oodles of scrumptious, sticky butterscotch sauce - perfection!

Banana Buckwheat Butterscotch Self-Saucing Pudding

Serves six

Gluten free and refined sugar free


  • 1/2c buckwheat flour
  • 1/2c gluten free flour (either premix or white rice)
  • 1 tsp baking powder
  • 1/4c coconut sugar
  • 1/4c maple syrup
  • 2 large very ripe bananas, mashed
  • 1/4tsp vanilla bean paste
  • 1 large free range egg
  • 50g butter, melted


  • 1tbsp rice flour
  • 1/4c coconut sugar
  • 1/4c maple syrup
  • 1.5c boiling water

To Serve

  • whipped cream


Preheat the oven to 180°.

Grease a medium ovenproof dish, or several smaller dishes (if you are wanting individual servings) and place on an oven tray.

Place flours, baking powder and coconut sugar into a medium bowl, stir with a fork.

Place maple syrup, mashed bananas, vanilla, egg and cooled melted butter into a separate bowl, mix until well combined.

Add to the dry ingredients. Using a wooden spoon, stir to a smooth batter. Pour into prepared dish/es.

In a small bowl mix all sauce ingredients until coconut sugar has dissolved.

Gently pour over the cake mixture.

Place pudding into preheated oven and bake for 20-40 minutes depending on size of your dish (20 minutes for individual portions, 40 minutes for 1 large pudding). If unsure, a skewer will come out clean, if inserted only halfway into the pudding.

Serve warm, with whipped cream!

Note: If you have leftovers, you can easily reheat these by pouring a small amount of hot water over the pudding and reheating at 160° for 10-15 minutes.

Zoe Salmen is the owner and operator of Little and Loved - she's a mother of two who's passionate about living sustainably. You can find all her recipes over on her blog.