This bananas foster pudding cake is a riff on the classic Quebecois dessert, the maple pouding chômeur with a bananas foster layer on the bottom and vanilla cake on top.
In the bowl of a mixer fitted with the paddle attachment (or in a bowl with a hand mixer), cream the butter and the sugar. Add the egg and beat well , scraping down as needed. Add the vanilla and continue beating on medium-low for several minutes until the mixture is light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt. Dump this mixture into the mixer bowl and beat on low to combine.
Transfer to a bowl, cover, and refrigerate for at least an hour.
Preheat the oven to 400 °F (200 °C).
In a medium saucepan, combine the maple syrup, whipping cream, dark rum and half the bananas. Heat on high and bring to a boil. Boil for a minute or two.
Scatter the rest of the banana slices in the bottom of an 8x8-inch baking dish (preferably at least 2-inches high to minimize spillover later). Pour the syrup over the bananas, then dollop the cake batter over top with the help of a couple spoons (or you can use your fingers).
Place the baking dish on a parchment-lined sheet and bake for 30 minutes or until a cake tester inserted in the centre of the cake layer comes out clean. The cake will have browned nicely too.
Serve warm (but not straight from the oven because you might burn your mouth off).