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Maple-Bourbon Banana Pudding Cake

12/4/2018, noon
YIELDS: 6 / TOTAL TIME:1 HOUR INGREDIENTS 6 tbsp. unsalted butter 1/2 c. superfine sugar 1 overripe banana 1 large ...

YIELDS: 6 / TOTAL TIME:1 HOUR

INGREDIENTS

6 tbsp. unsalted butter

1/2 c. superfine sugar

1 overripe banana

1 large egg

1 c. whole milk

1 c. all-purpose flour

1 tbsp. baking powder

1 pinch salt

3/4 c. pure maple syrup

1/2 c. light brown sugar

2 tbsp. bourbon

1/4 c. finely chopped pecans

vanilla ice cream

DIRECTIONS

  1. Preheat the oven to 375 degrees F. 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.