Banana caramel pudding cake

Banana Caramel Pudding Cake
Mmmmmm......  This recipe is from weightwatchers.com.  It makes 10 very small servings  You can find the original recipe here.


2/3 c. brown sugar, packed
2 tsp flour
1 1/3 c.  flour
3/4 c. sugar
1/3 c. chopped pecans
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1 c. mashed banana (about 2 bananas)
1/2 c. low fat milk
2 TB vegetable oil
1/2 tsp vanilla extract
1 1/2 c. water, boiling
2 1/4 c. fat free vanilla ice cream

Preheat oven to 350.  Combine brown sugar and 2 tsp flour.  Set aside.
Lightly spoon flour into dry measuring cups; level with a knife.

Combine 1 1/3 c. flour and next seven ingredients in a medium bowl.  Stir with a wire wisk.  Make a well in the center of the mixture.  Combine banana and next three ingredients.  Add to the flour mixture, stirring just until moist. 

Spoon batter into an 8 inch square baking pan.  Spri kle with brown sugar mixture. 
Pour 1 1/2 c. boiling water over batter.  (Do not stir).  Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when touched.  Serve warm.  Divide into individual dishes and top with :-) 2 TB ice cream.

NUTRITION
8 points plus per serving