• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

• 3 large egg yolks
• 3/4 cup plus 2 tablespoon packed light brown sugar, divided
• 3 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 5 teaspoons bourbon
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoon mild honey
• 1 1/2 teaspoon water
• 3/4 cup pecan halves
• 3 large eggs
• 1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring)
• 1/3 cup plus 1 tablespoon granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• 2 1/2 tablespoons unsalted butter
• 1/4 cup bourbon
• 1/4 cup water
• 3 ripe medium bananas
• 1/2 cup heavy cream
• 1 teaspoon granulated sugar
• Equipment: a 9-inch square cake pan

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