Step 1: Prepare the Batter
- Mash the bananas: In a medium bowl, mash the bananas with a fork until smooth with small lumps.
- Add wet ingredients: Mix in the egg, sugar, milk (or water), vanilla extract, and oil. Whisk until well combined.
- Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda (if using), and salt.
- 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
- Grease a non-stick skillet with butter or oil and preheat it over low heat.
- If your pan doesn’t have a non-stick coating, line it with parchment paper to prevent sticking.
Step 3: Cook the Cake
- Pour the batter: Once the pan is warm, pour the batter into the skillet and spread it evenly with a spatula.
- 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.
- 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
- Let the cake cool slightly before removing it from the pan.
- 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!