Maple-Bourbon Banana Pudding Cake

Maple-Bourbon Banana Pudding Cake

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.
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