This Caramelized Banana Chocolate Pancake Cake is a quick and delicious treat that combines the richness of cocoa with the sweet, caramelized bananas. It’s a perfect dessert or indulgent breakfast that’s easy to prepare and sure to impress. The combination of caramelized bananas with a soft, chocolatey batter, all cooked on the stovetop, creates a unique and delightful dish that’s as satisfying as it is simple.
Preparation Time:
- Active Preparation Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35-40 minutes
Ingredients:
For the Caramelized Bananas:
- 3 large bananas
- 1 tbsp butter (20g)
- 1 tbsp sugar (15g)
For the Chocolate Pancake Cake:
- 1 egg
- A pinch of salt
- ¼ cup sugar (50g)
- 8g vanilla sugar (approx. 1 tbsp)
- ¼ cup vegetable oil (50ml)
- ½ cup milk (100ml)
- 1 cup all-purpose flour (120g)
- 3 tbsp cocoa powder (20g)
- 8g baking powder (approx. 2 tsp)
- 1 tsp vinegar (5ml)
Instructions:
- Caramelize the Bananas:
- Slice the bananas into rounds.
- In a 25 cm (10 inch) frying pan, melt the butter over low heat.
- Add the sugar and stir until it starts to melt and caramelize.
- Place the banana slices in the pan, allowing them to cook until they are golden brown and caramelized. Turn off the heat and let the bananas cool slightly.
- Prepare the Chocolate Batter:
- In a large bowl, whisk together the egg, a pinch of salt, ¼ cup sugar, and vanilla sugar until well combined.
- Add the vegetable oil and milk, mixing until smooth.
- Sift in the flour, cocoa powder, and baking powder, and stir until the batter is smooth and lump-free.
- Finally, add the vinegar and mix well.
- Cook the Pancake Cake:
- Pour the chocolate batter over the caramelized bananas in the frying pan, spreading it evenly.
- Cover the pan with a lid and cook over low heat for 15-20 minutes, or until the top of the pancake cake is set.
- After 15 minutes, carefully flip the pancake cake over using a large spatula or by sliding it onto a plate and then flipping it back into the pan.
- Cook for an additional 5 minutes on the other side.
- Serve:
- Once fully cooked, remove the pancake cake from the pan and let it cool slightly.
- Slice and serve warm, enjoying the combination of gooey caramelized bananas and rich chocolate cake.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with chocolate sauce or additional caramel for extra indulgence.
Cooking Tips:
- Cook the pancake cake over low heat to ensure it cooks evenly without burning.
- Use ripe bananas for the best caramelized flavor.
Nutritional Benefits:
- Bananas provide natural sweetness and are rich in potassium and fiber.
- Cocoa powder adds antioxidants and a rich chocolate flavor.
Dietary Information:
- This recipe contains dairy and eggs.
- For a dairy-free version, substitute the butter with a dairy-free alternative and use plant-based milk.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan or microwave before serving.
Why You’ll Love This Recipe:
- It’s an easy and unique twist on a classic pancake or cake.
- The caramelized bananas add a delicious sweetness that pairs perfectly with the chocolate batter.
- It’s cooked on the stovetop, making it quick and convenient.
Conclusion: This Caramelized Banana Chocolate Pancake Cake is a delightful and simple dessert that combines the comforting flavors of banana and chocolate in a new way. Whether you’re making it for a special breakfast or a quick dessert, this recipe is sure to satisfy your cravings. With its rich taste and easy preparation, it’s a recipe you’ll want to make again and again!
Frequently Asked Questions:
- Can I use another fruit instead of bananas?
- Yes, you can substitute bananas with apples or pears for a different flavor.
- What if I don’t have vanilla sugar?
- You can use regular sugar and add a few drops of vanilla extract instead.
- Can I make this recipe in the oven?
- Yes, you can bake it in an oven-safe pan at 180°C (350°F) for about 20-25 minutes.
- How do I flip the pancake cake without breaking it?
- Use a large plate to help flip it. Slide the cake onto the plate, then invert it back into the pan.
- Can I use a different type of flour?
- Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute.
- Can I add nuts or chocolate chips to the batter?
- Yes, adding nuts or chocolate chips would add extra texture and flavor.
- What should I do if the cake is still wet in the middle?
- Continue cooking on low heat, covered, until the cake is fully set.
- Can I make the batter ahead of time?
- It’s best to make the batter just before cooking to ensure the baking powder activates properly.
- Can I replace the sugar with a sugar alternative?
- Yes, you can use a sugar substitute like stevia or monk fruit, adjusting to taste.
- How do I know when the pancake cake is fully cooked?
- The cake is done when the top is set and a toothpick inserted into the center comes out clean or with just a few crumbs.