Ingredients

• 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

 

Directions

1. 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.

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.