Banana Skillet Cake
This delicious, caramelized banana cake is a simple yet impressive dessert made right on the stovetop. With its moist cake and gooey banana topping, it’s perfect for any occasion!
Ingredients
For the Cake:
- 1 egg
- 60 g (6 tbsp) sugar
- 130 ml milk
- 2 g (1/2 tsp) salt
- 1 tsp vanilla extract
- 150 g (1 1/4 cups) cake flour or all-purpose flour
- 5 g (2/3 tbsp) baking powder
- 50 ml vegetable oil
For the Topping:
- 10 g unsalted butter
- 15 g (1 1/2 tbsp) raw sugar or regular sugar
- 2 ripe bananas
Instructions
1. Prepare the Topping:
- In a 20 cm (8-inch) non-stick skillet, melt the unsalted butter over low heat.
- Add the raw sugar and stir for about 5 minutes until it starts to dissolve and form a light caramel.
- Slice the bananas into rounds and arrange them in a single layer over the caramel. Cook for a few minutes until they soften and caramelize slightly.
2. Make the Cake Batter:
- In a mixing bowl, whisk together the egg and sugar until light and frothy.
- Add the milk, salt, and vanilla extract, and mix until well combined.
- Sift together the flour and baking powder, and gently fold them into the wet ingredients until just combined.
- Stir in the vegetable oil until the batter is smooth.
3. Assemble and Cook the Cake:
- Carefully pour the cake batter over the caramelized bananas in the skillet, spreading it evenly.
- Cover the skillet with a lid and cook over very low heat for about 25 minutes, allowing the cake to cook through without burning the bottom.
- Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is done; if not, cook for an additional 5 minutes.
4. Cool and Serve:
- Once the cake is baked, remove the skillet from the heat and let it cool for a few minutes.
- Carefully flip the skillet onto a plate to release the cake, allowing the banana topping to show on top.
- Serve warm or at room temperature, with whipped cream or a scoop of vanilla ice cream if desired.