Simple to make, stunning to serve—this stovetop banana cake is the kind of dessert that makes you look like a baking genius with minimal effort. Moist, rich, and crowned with a glossy caramelized banana topping, it’s a guaranteed showstopper whether you’re hosting guests or treating yourself.
📝 Ingredients
For the Cake:
| Ingredient |
Amount |
| Egg |
1 |
| Sugar |
60 g (6 Tbsp) |
| Milk |
130 ml |
| Salt |
2 g (½ tsp) |
| Vanilla extract |
1 tsp |
| Cake or all-purpose flour |
150 g (1¼ cups) |
| Baking powder |
5 g (⅔ Tbsp) |
| Vegetable oil |
50 ml |
For the Topping:
| Ingredient |
Amount |
| Unsalted butter |
10 g |
| Raw or regular sugar |
15 g (1½ Tbsp) |
| Ripe bananas |
2 |
👨🍳 Instructions
1. Prepare the Topping
-
- Melt butter in an 8-inch (20 cm) non-stick skillet over low heat.
- Add sugar and stir gently for about 5 minutes until it dissolves into a light caramel.
- Slice bananas into rounds and place them in a single layer over the caramel. Let them soften and caramelize slightly.
2. Make the Batter
-
- In a mixing bowl, whisk the egg and sugar until pale and fluffy.
- Add milk, salt, and vanilla extract; stir to combine.
- Sift in the flour and baking powder, and gently fold until just incorporated.
- Stir in vegetable oil until the batter is smooth.
3. Assemble & Cook
-
- Gently pour the batter over the banana-caramel layer in the skillet. Spread evenly.
- Cover the skillet with a lid and cook over very low heat for about 25 minutes.
- Check doneness with a toothpick—it should come out clean. If needed, cook for 5 more minutes.
4. Cool & Flip
-
- Let the cake rest for a few minutes off the heat.
- Carefully flip onto a serving plate so the banana layer is on top.
- Serve warm or at room temperature—with a scoop of vanilla ice cream or a dollop of whipped cream if you’d like!
💡 Pro Tips
-
- Use Very Ripe Bananas: They caramelize better and bring natural sweetness.
- Cook Low and Slow: Patience ensures even baking without burning.
- Non-Stick = No Stress: It makes flipping the cake effortless.
