Maple-Bourbon Banana Pudding Cake

Absolutely delicious! I made it in a cast-iron skillet for breakfast and two of us consumed nearly the whole thing in one sitting. I am GF, so subbed a mix of almond flour and measure-for-measure flour and it worked perfectly. I’m afraid to make it again because I might eat the whole thing myself.

This recipe is perfect the way it is. Easy, fast, delicious, a bit unusual, one dish. Quite a stunning dessert, even for company. I find that many recipes are incorrect, need adaptions/changes, don't work. Not the case here. I made this in our Airstream oven (tiny and uneven heat) in a stoneware casserole dish. You mix and bake and serve in the same dish. Amazing! So successful, so loved, four people ate it all (with second helpings of course). This one is going in my keeper list.

Liked sampling the Bourbon.... I mean pudding....

I served this for a bourbon tasting party this past weekend. The dish I used might have been a little to large, as the pudding cake was a little thin. I'd prefer to be a little thicker. It was so easy to put it all together and so delicious. I followed the recipe as is, with the exception of using superfine sugar. I just didn't have time to blitz the sugar through the blender/food processor. I didn't see a difference in texture for the cake. This recipe is an easy one for company or for the holidays. Serving it with great quality vanilla ice cream pairs so well together! This one is a keeper.

This was a HUGE hit! I didn't have a flat dish and made it in a round casserole - next time would find something else to use. We ate it with brunch without ice cream.

What size pan would you use if doubling the recipe?

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

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