No-Oven Banana Cake Made with 1 Egg and 2 Bananas

Step 1: Prepare the Batter

1. Mash the bananas: In a medium bowl, mash the bananas with a fork until smooth with small lumps.
2. Add wet ingredients: Mix in the egg, sugar, milk (or water), vanilla extract, and oil. Whisk until well combined.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda (if using), and salt.
4. Mix the batter: Gradually fold the dry ingredients into the wet mixture. Mix gently until no lumps remain, being careful not to overmix.

Step 2: Preheat the Pan

1. Grease a non-stick skillet with butter or oil and preheat it over low heat.
2. If your pan doesn’t have a non-stick coating, line it with parchment paper to prevent sticking.

Step 3: Cook the Cake

1. Pour the batter: Once the pan is warm, pour the batter into the skillet and spread it evenly with a spatula.
2. Cover and cook: Cover the skillet with a tight-fitting lid. Cook on the lowest heat setting for 20-25 minutes, or until the top is set and a toothpick inserted in the center comes out clean.
3. Flip the cake (optional): If you prefer a golden top, carefully flip the cake onto a plate and slide it back into the pan. Cook uncovered for another 3-5 minutes.

Step 4: Cool and Serve

1. Let the cake cool slightly before removing it from the pan.
2. Dust with powdered sugar or sprinkle with chopped nuts or chocolate chips. Slice and serve warm or at room temperature.

Tips for Success

• Use ripe bananas: Overripe bananas are sweeter and easier to mash, making them perfect for this recipe.
• Keep the heat low: Cooking on low heat ensures the cake cooks evenly without burning.
• Test for doneness: Insert a toothpick into the center to check if the cake is fully cooked.
• Add mix-ins: Stir in chocolate chips, raisins, or chopped walnuts for extra texture and flavor.

Serving Suggestions

• Enjoy the cake as is, or pair it with a dollop of whipped cream or a drizzle of honey.
• For a breakfast twist, serve slices with a smear of peanut butter or cream cheese.

Storag

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days.
• Freezer: Wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw before serving.

Conclusion

This No-Oven Banana Cake is a fuss-free recipe that delivers incredible flavor with minimal effort. Its moist, tender crumb and natural sweetness make it a favorite for all ages. Whether you’re short on time, ingredients, or an oven, this recipe has you covered!