Warm Banana Pudding Cake
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
8 servings
-
Calories
378 kcal
-
Course
Dessert
Warm Banana Pudding Cake
Report
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!
Share:
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
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
- *Recipe adapted from Food & Wine
- 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.
Nutrition Information
Show Details
Calories
378kcal
(19%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
100mg
(4%)
Potassium
320mg
(9%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
336IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 100mg | 4% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
