Peeps, I’ve gotta admit, I’ve had a lot to do lately. And I debated for a while whether to post anything for Full Fork this week because of all. those. things. Sometimes we have to give some things up to make room for All the Things, but it’s usually the things we enjoy the most. So you know what? Not gonna! This post is going up! It’s comfort food anyway. We need this!
So you know how you always have bananas that are, essentially, in their death throes? They’re deep yellow, smell heavenly, yet strongly, and they’re about as spotted as a cheetah. Yep, it’s just the right time to put them to work.
This is a really easy, quick recipe and we like, oh yes, we like. Just start off by melting some butter in a deep 2-quart casserole dish. It needs to be deep because the cake will puff up a lot while cooking. It will also, predictably, deflate after, but it needs the depth in the oven.
Next time, I think I’ll add a little less sugar, too. It’s almost a little too sweet with the amount called for, so adjust for you as well if you need to. Besides, the banana adds a lot of sweetness already.
So next the mashed banana, only one, gets mixed in with the butter and sugar. In you go, yummy, fragrant little thing!
Next you’ll need to add some milk and an egg. Make sure your banana mixture isn’t too hot from the melted butter or the egg might try to scramble.
Next you’ll need to add in the dry ingredients, a mixture of flour, baking powder and salt. Just mix them in till a very loose batter forms.
I’m not sure what the heck happened to my photos of the next step, but that is to heat some maple syrup, a little hot water and some brown sugar for about a minute in the microwave. Stir to combine it all and drizzle that over the banana/flour mixture and don’t stir it at that point. Drop some pecan pieces over the whole top and it’s ready to bake!
When it’s done it’s an incredibly pretty golden brown color. We let ours cool for about twenty minutes before we couldn’t take it anymore. Time to get pictures over with and dig in!
Our cake kind of fell apart a little as we scooped it up for final pictures, but it will keep it’s form better after it cools down a lot more. The texture is soft and the flavor is a lot like a piece of banana bread…but better! And this was easier than some banana bread recipes I’ve tried. There’s a little of a caramelized sauce at the bottom that is decadent. This whole thing tastes decadent, in fact. And I’m making it again ASAP! Because I need it. Pronto! Your mission: make it and get to needing more, too.
Maple-Bourbon Banana Pudding Cake
by Grace Parisi via FoodandWine.com
Prep Time: 20 minutes Cook Time: about 40 minutes Level: Easy Serves: 6
- 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.
As noted above, the only thing I might change next time is to add a little less of the superfine sugar. I forgot when writing the post above that, duh, the maple syrup is also a sweetener and so a little less sugar next time would be fine. Other than that, this was great!
This pudding cake will puff up a lot while baking, hence the need for a deep dish, but deflates as it cools. This was absolutely scrumptious for breakfast the next morning! I just covered the dish with foil and left it on the counter. If keeping longer, I might have put it in the fridge.