Preheat oven to 350°F.
Combine brown sugar and 2 teaspoons flour; set aside.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 11⁄3 cups flour and next seven ingredients in a medium bowl; stir with a wire whisk. Make a well in center of mixture. Combine banana and next three ingredients; add to flour mixture, stirring just until moist.
Spoon batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
Pour 11⁄2 cups boiling water over batter (do not stir). Bake at 350°F for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center. Serve warm. Divide onto individual serving dishes and top with ice cream. Yield: 10 servings (serving size: 1⁄10 of cake and 2 tablespoons ice cream).
