Warm Banana Pudding Cake

5 from 4 votes

Warm Banana Pudding Cake is a deliciously unexpected fall dessert that bakes up in two layers: a light, fluffy banana pecan cake on top with a rich, warm maple sauce underneath. Yum!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Canadian/American

Servings: servings

Calories: 378kcal

Author: Sue Moran

Equipment

2 quart baking dish

Ingredients

1 cup all purpose flour
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter
1/2 cup sugar
2 ripe bananas
1 large egg
3/4 cup whole milk
2 tsp vanilla extract
3/4 cup maple syrup
1/2 cup brown sugar
1/2 cup hot water
2 Tbsp Bourbon (optional)
1/3 cup pecans, roughly chopped

US Customary - Metric

Instructions

Preheat oven to 375F. Place a 2 quart baker onto a baking sheet and set aside.
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Cut the butter into pieces and place in a microwave-safe bowl. Microwave using short bursts until it is melted. Set aside.
In a mixing bowl, combine the sugar, ripe bananas, and the melted butter. Mash together with a fork until well combined, some small pieces of banana are fine.
Add the milk, egg, and vanilla extract, and whisk to combine.
Add the flour mixture, and fold together until everything is just combined.
Pour the batter into your baker.
In another microwave safe bowl (I used the same one I used to melt the butter) combine the brown sugar, maple syrup, and hot water. Microwave for 1 minute.
Take the syrup out of the microwave, add the bourbon, and give it a good stir.
Pour the syrup over the batter. You don't have to be too careful about it, just try to pour it somewhat evenly over the batter. It will look like it's partially combining with the batter.
Scatter the chopped pecans over the batter.
Place the baking sheet with the baker on top in the oven, and bake for 40-45 minutes until golden.
Remove, allow to cool for about 5 minutes, but plan to serve asap with whipped cream or vanilla ice cream. If you wait for the cake to cool the sauce will start to reabsorb into the dessert.

Notes

Make sure your baker has high enough sides to accommodate the batter and the syrup. Placing the baker on a baking sheet for cooking also ensures any small drips will be caught, though I did not have any issue with this.

*Recipe adapted from Food & Wine

Nutrition