Maple-Bourbon Banana Pudding Cake

By á-79

Ingredients

• 6 Tbsp. unsalted butter
• 1/2 c. superfine sugar
• 1 overripe banana, mashed
• 1 large egg
• 1 c. whole milk, at room temperature
• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• Pinch of salt
• 3/4 c. pure maple syrup
• 1/2 c. light brown sugar
• 2 Tbsp. bourbon
• 1/4 c. finely chopped pecans
• Vanilla ice cream, for serving

Details

Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

1) Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk.

2) In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).

3) In a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.

4) Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.