Skillet Banana and Chocolate Cake

Ingredients

• 3 bananas (ripe but firm, sliced in half lengthwise)
• 1 tbsp butter (for the pan)
• 1 tbsp brown sugar (for the caramel)
• 1 egg (at room temperature)
• 3 tbsp sugar (for the batter)
• 3 tbsp oil (neutral vegetable oil)
• 0.5 cup milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (sifted)
• 2 tbsp cocoa powder (cocoa or baking chocolate)
• 1 tsp baking powder

Steps

1. 1

   Cut the 3 bananas in half lengthwise and carefully remove the peels.

2. 2

   In a skillet over low heat, melt 1 tablespoon of butter until completely liquid.

3. 3

   Add 1 tablespoon of brown sugar to the butter and mix slowly until a glossy caramel forms, taking care not to let it burn.

4. 4

   Place the banana halves in the skillet with the cut side down, coating them with the caramel.

5. 5

   In a separate bowl, whisk 1 egg with 3 tablespoons of sugar until the mixture is light and frothy.

6. 6

   Stir in 3 tablespoons of oil, 1/2 cup of milk, and 1 teaspoon of vanilla extract. Mix well.

7. 7

   Sift 1 cup of flour, 2 tablespoons of cocoa powder, and 1 teaspoon of baking powder over the liquid mixture to prevent lumps.

8. 8

   Gently mix from the center outward until a smooth chocolate batter is formed with no traces of dry flour.

9. 9

   Pour the batter over the bananas in the skillet, spreading it evenly to cover all the fruit.

10. 10

    Cover the skillet and cook over very low heat for 20 minutes without uncovering, allowing the steam to cook the interior.

11. 11

    Check that the surface is dry and firm to the touch. Remove from heat.

12. 12

    Place a large plate over the skillet and carefully flip it so the caramelized bananas are on top.

Notes

It is essential to use the lowest heat setting possible so the cake cooks through without burning the caramel base. The bananas should be ripe to provide sweetness, but firm enough not to fall apart during cooking.

Nutrition per serving

• dessert
• stovetop
• banana cake
• chocolate
• snack
• easy