Maple Bourbon Banana Pudding Cake



6 tablespoons unsalted butter

1/2 cup superfine sugar

1 overripe banana, mashed

1 large egg

1 cup whole milk, at room temperature

1 cup all-purpose flour

1 tablespoon baking powder Pinch of salt

3/4 cup pure maple syrup

1/2 cup light brown sugar

2 tablespoons bourbon

1/4 cup finely chopped pecans

Vanilla ice cream, for serving


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.

 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.

Lili Courtney