Maple-Bourbon Banana Pudding Cake

Ingredients

• 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

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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.