Maple-Bourbon Banana Pudding Cake
Can it be any easier and so tasty with a delicious bourbon sauce sitting at the bottom 🙂 From Food & Wine: https://www.foodandwine.com/recipes/maple-bourbon-banana-pudding-cake
Ingredients
- 6 Tbs unsalted butter
- ½ cup superfine sugar
- 1 banana overripe
- 1 large egg
- 1 cup milk at room temp
- 1 cup flour
- 1 Tbs baking powder
- 1 pinch salt
- ¾ cup maple syrup
- ½ cup light brown sugar
- 2 Tbs bourbon
- ¼ cup finely chopped pecans
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. In a deep, 2 quart baking of 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 ½ 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 – 45 minutes, until the cake is golden. Let cool for 5 minutes, them scoop into bowls and serve with ice cream.
Notes
I used a frozen banana that I’d thawed out overnight. I always toss whole bananas directly into the freezer if they get too ripe for just such occasions and they work great!
