This No-Oven Banana Cake is a delightful treat that can be made right on your stovetop. The recipe is simple and doesn't require an oven, making it perfect for anyone who wants to enjoy a homemade cake without special equipment. The caramelized banana layer adds a rich sweetness, while the cake itself is soft and fluffy. It's a great way to use ripe bananas and create a dessert that's both comforting and delicious.
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Ingredients
For the batter
egg Egg1
Sugar60g
Milk130mL
Salt2g
Vanilla extract1tsp
Cake flour or all-purpose flour150g
Baking powder5g
Cooking oil50mL
For the caramel layer
Unsalted butter10g- Unrefined sugar or regular sugar15g
bananas Bananas2
Nutrition (per serving)
Calories
205.9kcal (10.3%)
Protein
3.0g (5.96%)
Carbs
25.6g (9.3%)
Sugars
12.5g (25%)
Healthy Fat
8.0g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
How to make No-Oven Banana Cake
Prepare the batter
- Step 1
Add the ingredients in order: egg, sugar, milk, salt, vanilla extract, cake flour (or all-purpose flour), and baking powder.
- Step 2
Mix the ingredients together. Do not overmix the flour to avoid creating gluten, which can prevent a soft cake.
- Step 3
Finally, add the cooking oil and mix until the dough is ready, which should take about 5-10 minutes.
Prepare the banana layer in the pan
- Step 1
Place a 20cm small frying pan on low heat.
- Step 2
Add the unsalted butter to the pan and let it melt.
- Step 3
Sprinkle the unrefined sugar (or regular sugar) over the melted butter.
- Step 4
Cut the ripe bananas in half lengthwise, then into pieces that fit the frying pan.
- Step 5
Arrange the banana pieces on top of the sugar and butter in the pan.
Cook the cake
- Step 1
Pour the prepared cake batter over the bananas in the frying pan.
- Step 2
Cook on very low heat for 25 minutes. Adjust the heat if necessary; if the cooking sound is too strong, reduce the heat, or if there's no reaction after 5 minutes, slightly increase the heat.
Flip and finish
- Step 1
After 25 minutes, turn the cake upside down using a plate.
- Step 2
If the color is too light, turn it back over and cook for an additional 5 minutes on low heat to achieve a better color.
Nutrition (per serving)
Nutrition (per serving)
Calories
205.9kcal (10.3%)
Protein
3.0g (5.96%)
Carbs
25.6g (9.3%)
Sugars
12.5g (25%)
Healthy Fat
8.0g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not overmix the batter to ensure a soft and fluffy cake.
Use a 20cm frying pan to create a thick cake. If using a larger pan, increase the amount of batter.
Adjust the heat carefully during cooking to avoid burning or undercooking the cake.
You can use regular sugar if unrefined sugar is not available.
FAQS
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour if cake flour is not available. The texture might be slightly different, but it will still work.
What type of sugar should I use for the caramel layer?
You can use unrefined sugar or regular sugar. Both work well for the caramel layer.
Can I use a larger frying pan?
Yes, but you will need to increase the amount of batter to ensure the cake is thick enough.
How do I know if the heat is too high or too low?
If the cooking sound is too strong, reduce the heat. If there's no reaction after 5 minutes, slightly increase the heat.
Can I use a different type of oil?
Yes, you can use any neutral cooking oil, such as vegetable oil or canola oil.
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