Maple-Bourbon Banana Pudding Cake

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

By Grace Parisi
October 2013

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Credit: © Fredrika Stjärne

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
6
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Ingredients

Directions

  • 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.

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  • 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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