Maple Bourbon Banana Pudding Cake
20 mins
8
Introduction
This delicious, crowd-pleasing recipe is a combination of one found in Food & Wine and my uncle's cookbook. The difference is the amount of bananas (the riper the better, don't be afraid of those black skins!) and bourbon and the added spices. When I make this dessert, I prefer 3/4 cup chopped pecans on top. It covers the entire cake and, in my opinion, just adds to the flavor. If you aren't a huge pecan fan, stick with the 1/4 or none at all. The cinnamon and nutmeg add the wonderful comfort food feel of autumn. I add 3 tablespoons of bourbon to this recipe. I have made this with 2 and with 4 (as noted on my uncle's recipe card). I found 3 just gives the right blend of bourbon with the other flavors. Also, just a suggestion, if you add fresh whipped cream, bourbon is a nice addition to that!
Ingredients:
6 tablespoons unsalted butter
1/2 cup extra fine sugar
2 overripe bananas, mashed
1 large egg room at temperature
1 cup whole milk at room temperature
1 tsp pure vanilla extract
1 cup all-purpose flour
1 tablespoon baking powder
2 tsp cinnamon
1 tsp nutmeg
Dash of salt
1/2 cup light brown sugar
3/4 cup pure maple syrup
2 - 4 tablespoons bourbon
1/4 - 3/4 cup chopped pecans
Vanilla ice cream or fresh whipped cream, for serving
How to make:
Preheat the oven to 375°. In a deep, 2-quart round or oval baking dish, melt the butter in the microwave. Whisk in the extra fine sugar and banana, mashing until combined. Whisk in the egg and milk. Whisk in the vanilla. (Yep, a lot of whisking, but please do not over whisk and add too much air.)
In a bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Gradually whisk into the baking dish until combined (the batter will be loose).
In a microwave-safe bowl, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, not boiling, approximately 1 minute. Stir in 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 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.