Maple-Bourbon Banana Pudding Cake

While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish.

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  • Servings: 6

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Ingredients

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

How to make this recipe

  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.

Contributed By Photo © Fredrika Stjärne Published October 2013





501031 recipes/maple-bourbon-banana-pudding-cake 2013-12-06T23:36:31+00:00 Grace Parisi fall|winter|baking|christmas|thanksgiving|american|cakes-and-cupcakes|desserts|6|staff-favorite october-2013 recipes,maple-bourbon-banana-pudding-cake 501031
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Aggregate Rating value: 5

Review Count: 1090

Worst Rating: 0

Best Rating: 5

Author Name: Shilpa Nicodemus

Review Body: This recipe was a hit!  Highly recommend, especially if you don't mind a recipe that looks a little messy or undone. I served it at Thanksgiving and it was well received.  I doubled it and it worked well.  As I was making it, I was nervous that it was too liquidy and worried the syrupy base would be too much. It turned out great in spite of my reservations. 

Date Published: 2016-11-25

Author Name: Karen Griswold Hicks

Review Body: Can this be made 1) with a cake mix and 2) in individual sizes?

Date Published: 2016-12-22

Author Name: barbara

Review Body: I wish you had put the nutritional value with this recipe. I'm diabetic and without that info I cannot make this recipe. :( 

Date Published: 2016-07-10

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