Banana Upside Down Cake in a Frying Pan

Name: Banana Upside Down Cake in a Frying Pan
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 6 slices
Ingredients: 2 medium bananas, ripe; 25 g butter; 3 tablespoon light brown sugar; 1 egg; 50 g caster sugar; 125 ml full-fat milk; 125 g self-raising flour; ½ teaspoon vanilla extract

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings
6 slices
Calories
219 kcal
Course
Dessert
Cuisine
International

Banana Upside Down Cake in a Frying Pan

Willa Mcdonald

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Banana Upside Down Cake in a Frying Pan, a super easy and utterly delicious cake recipe with no oven needed at all. This no bake dessert is cooked in a frying pan or skillet on the stove top with just a handful of ingredients.

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Ingredients

Servings

2 medium bananas, ripe
25 g butter
3 tablespoon light brown sugar
1 egg
50 g caster sugar
125 ml full-fat milk
125 g self-raising flour
½ teaspoon vanilla extract

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Instructions

In a frying pan set over a low heat, melt the butter, add the brown sugar, and give it a stir.
Leave it to simmer for 2 minutes.
To make the batter, crack the egg in a mixing bowl, and use a whisk to beat it well.
Add the caster sugar to the egg, and beat well again to get a pale yellow colour.
Pour in the milk and vanilla extract, and mix.
Sift in the flour, and use a spatula to combine all the ingredients well to get a thin batter.
Peel and slice the bananas in 3 slices vertically.
Arrange the banana slices in the pan over the caramel, then pour over the batter, spreading it evenly.
Place a lid on the pan, and leave it to cook for 15 minutes until bubbles start forming on the top like with an American pancake.
Brush a large plate with a bit of melted butter, then remove the lid, and place the plate over the pan.
Quickly turn the pan so that the bottom of the cake in on the plate.
Carefully slide the cake back in the pan, so that the bottom of the cake can brown lightly too - leave it too cook for a further 2 minutes.
Remove from the heat, and leave the cake to cool down completely.

Notes

Click on the US Customary link to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.
Using a non-stick pan is crucial for the recipe to work well. If the cake sticks to it, it will be impossible to remove it easily, and we will end up with a big mess.
Do not increase the heat, as a higher heat will cook the cake too quickly at the bottom, while the top is still uncooked.
Having the lid on ensures an even cooking, as the steam cooks it all around - I highly recommend using one. If the pan you have doesn't come with a lid, simply place some kitchen foil on top of the pan to cover it well.

Nutrition Information

Show Details

Calories 219kcal (11%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.5g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 39mg (13%) Sodium 48mg (2%) Potassium 214mg (6%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 204IU (4%) Vitamin C 3mg (3%) Calcium 42mg (4%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6slices

Amount Per Serving

Calories 219 kcal

% Daily Value*

Calories	219kcal	11%
Carbohydrates	39g	13%
Protein	5g	10%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	39mg	13%
Sodium	48mg	2%
Potassium	214mg	5%
Fiber	2g	8%
Sugar	20g	40%
Vitamin A	204IU	4%
Vitamin C	3mg	3%
Calcium	42mg	4%
Iron	0.5mg	3%