Maple-Bourbon Banana Pudding Cake

• 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

1. Preheat the oven to 375.
2. In a deep, 2-quart baking or souffle dish, melt the butter in the microwave.
3. Whisk in the superfine sugar and banana, mashing until thoroughly combined.
4. Whisk in the egg and milk.
5. In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).
6. 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.
7. Add the bourbon.
8. Drizzle the syrup mixture over the batter; it will seep to the bottom.
9. Do not stir.
10. Scatter the pecans on top.
11. Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden.
12. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.

unsalted butter, sugar, overripe banana, egg, milk, flour, baking powder, salt, maple syrup, light brown sugar, bourbon, pecans, vanilla ice cream

Taken from www.foodandwine.com/recipes/maple-bourbon-banana-pudding-cake (may not work)