Maple-Bourbon Banana Pudding Cake
© Fredrika Stjärne

Maple-Bourbon Banana Pudding Cake

  • ACTIVE: 15 MIN

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

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  1. 6 tablespoons unsalted butter
  2. 1/2 cup superfine sugar
  3. 1 overripe banana, mashed
  4. 1 large egg
  5. 1 cup whole milk, at room temperature
  6. 1 cup all-purpose flour
  7. 1 tablespoon baking powder
  8. Pinch of salt
  9. 3/4 cup pure maple syrup
  10. 1/2 cup light brown sugar
  11. 2 tablespoons bourbon
  12. 1/4 cup finely chopped pecans
  13. Vanilla ice cream, for serving
  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.