Well Made by Kiley

Preheat the oven to 350F. Grease 9” round baking dish or pie dish with nonstick cooking spray or butter. Set aside.

Prepare the golden syrup. In a large saucepan over medium-high heat, add all of the ingredients for the pecan golden syrup, except for the cornstarch/water mixture and pecans. Bring to a boil, while stirring to dissolve the sugar.

Once boiling, reduce to a simmer, cover with a lid, and allow to simmer for 5-10 mins.

Make a slurry by mixing together the cornstarch and water in a small bowl.

Turn the heat to medium, and pour the slurry into the syrup mixture. Stir continuously until it reaches your desired thickness.

Mix in the chopped pecans; set aside.

In a large bowl, combine the self-rising flour, cinnamon, greek yogurt, sourdough discard, and mashed banana. Mix until well combined. The dough is going to be sticky, but that’s okay!

Use a small cookie scoop to scoop half of the dough (~2-tbsp sized balls) into the prepared baking dish.

Pour ~1/3 of the pecan golden syrup on top.

Then scoop the rest of the dough into the baking dish, and pour another 1/3 of syrup on top, reserving the last 1/3 for serving.

Bake at 350F for 30-35 minutes, until golden and the syrup is bubbling.

Remove from the oven and allow to cool for at least 10 minutes.

Scoop and serve warm with vanilla ice cream, if desired.

Enjoy!