While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish.
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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 It
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.
In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).
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.
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.
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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: Gale Chorney
Review Body: What size pan would you use if doubling the recipe?
Date Published: 2017-10-03
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. :(