Maple-Bourbon Banana Pudding Cake


While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish. Slideshows:  More Cake Recipes 

Maple-Bourbon Banana Pudding Cake
While this terrific cake bakes, a sweet, rich sauce forms in the bottom of the dish. Photo: © Fredrika Stjärne
Active Time:
15 mins
Total Time:
1 hrs


  • 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


  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.

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