Maple-Bourbon Banana Pudding Cake

Ingredients


    maple bourbon banana pudding cake
  • 6 tablespoon(s) unsalted butter
  • 1/2 cup(s) superfine sugar
  • 1 overripe banana, mashed
  • 1 large egg
  • 1 cup(s) whole milk, at room temperature
  • 1 cup(s) all-purpose flour
  • 1 tablespoon(s) baking powder
  • 1 pinch(s) salt
  • 3/4 cup(s) pure maple syrup
  • 1/2 cup(s) light brown sugar
  • 2 tablespoon(s) bourbon
  • 1/4 cup(s) finely chopped pecans
  • Vanilla ice cream, for serving

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.
By Grace Parisi

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