While this delicious, simple cake bakes, a sweet, rich sauce forms in the bottom of the dish set up company in singapore.
Total Time: 1:00
Cook: 0:15
Level: Moderate
Serves: 6

    6 tbsp. unsalted butter
    0.50 c. superfine sugar
    1 overripe banana
    1 large egg
    1 c. whole milk
    1 c. all-purpose flour
    1 tbsp. baking powder
    1 pinch salt
    0.75 c. pure maple syrup
    0.50 c. light brown sugar
    2 tbsp. bourbon
    0.25 c. finely chopped pecans
    vanilla ice cream


    Preheat the oven to 375 degrees F. 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 youfind.
    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.