This delightful pan cake recipe is quick and easy to make, requiring just a few simple ingredients. It’s perfect for those who love banana-based desserts and can be customized with other fruits like apples. This recipe yields a soft, fluffy, and flavorful cake that’s great for breakfast, snacks, or dessert. Best of all, it’s cooked entirely on the stovetop, making it ideal when you don’t want to turn on the oven.
Preparation Time:
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Ingredients:
- 1 egg
- Pinch of salt
- 80 grams (⅓ cup) sugar
- 1 tsp vanilla sugar
- 150 ml (⅔ cup) milk
- 60 grams (¼ cup) vegetable oil or melted butter
- 150 grams (1¼ cup) flour
- 1 tsp baking powder
- 2 bananas
- 3 tsp sugar (for sprinkling the pan)
- Butter (for greasing the pan)
Directions:
- In a bowl, whisk the egg with a pinch of salt.
- Add the sugar and vanilla sugar, mixing thoroughly with a whisk.
- Pour in the milk and vegetable oil (or melted butter), and stir until combined.
- In another bowl, mix the flour with the baking powder. Gradually add this to the wet ingredients, mixing until smooth and lump-free.
- Grease a pan with butter and sprinkle 3 teaspoons of sugar evenly over the bottom.
- Slice the bananas into small pieces and place them on the sugared bottom of the pan.
- Pour the batter over the bananas, spreading it evenly with a spatula.
- Cover the pan with a lid and cook on low heat for 40 minutes, or until a toothpick comes out clean.
- Once cooked, cover the pan with a plate and carefully flip the cake over.
- Optionally, cook the other side of the cake for a minute or two to brown it.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with honey or caramel sauce for added sweetness.
- Pair with a cup of coffee or tea for a cozy dessert.
Cooking Tips:
- Use a thick-bottomed pan to ensure even cooking and prevent burning.
- Keep the heat low to avoid overcooking the bottom of the cake.
- Feel free to substitute bananas with other fruits like apples or pears for a variation.
Nutritional Benefits:
- Bananas are rich in potassium and fiber, promoting heart and digestive health.
- Using vegetable oil makes the cake lighter and lower in saturated fat.
- You can reduce the sugar slightly if you prefer a less sweet version.
Dietary Information:
- This recipe is vegetarian.
- It can be made dairy-free by using a plant-based milk and butter substitute.
Nutritional Facts (Per Slice, 8 slices):
- Calories: 180
- Protein: 3g
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
Storage:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days. Reheat in the microwave or on the stovetop.
Why You’ll Love This Recipe:
- It’s easy to make with minimal ingredients, making it perfect for beginners.
- The stovetop method means no need for an oven, ideal for hot days.
- The cake is incredibly soft, fluffy, and packed with banana flavor.
- It’s versatile—you can change the fruit filling to suit your taste.
Conclusion:
This stovetop banana cake is a wonderful treat for those looking for a quick, no-fuss dessert. With a soft and fluffy texture, it’s sure to impress both family and guests alike. The caramelized bananas add a delightful sweetness that pairs perfectly with the tender cake. Try this recipe for a delightful homemade treat anytime.
Frequently Asked Questions:
- Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour, but the texture may be denser. - Can I make this cake gluten-free?
You can try using a 1:1 gluten-free flour blend, though the texture might vary slightly. - What other fruits can I use?
Apples, pears, or peaches work well as substitutes for bananas. - Can I bake this cake in the oven instead of on the stove?
Yes, bake at 180°C (350°F) for about 25-30 minutes, or until a toothpick comes out clean. - How do I prevent the bottom of the cake from burning?
Use low heat and a thick-bottomed pan to ensure even cooking. - Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to 50 grams (¼ cup) if you prefer a less sweet cake. - Is this cake freezer-friendly?
Yes, you can freeze the cake for up to 2 months. Wrap it well in plastic wrap and foil before freezing. - Can I use plant-based milk instead of regular milk?
Absolutely! Almond milk, oat milk, or soy milk are great substitutes. - How do I know when the cake is fully cooked?
Insert a toothpick into the center—if it comes out clean, the cake is done. - What can I do if my cake sticks to the pan?
Make sure to grease the pan generously with butter, and use a non-stick or well-seasoned pan for best results.