Banana Upside Down Cake in a Frying Pan
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
17 mins
-
Total Time
27 mins
-
Servings
6 slices
-
Calories
219 kcal
-
Course
Dessert
-
Cuisine
International
Banana Upside Down Cake in a Frying Pan
Description
The recipe begins by melting butter with brown sugar in a frying pan over low heat to create a caramel base. Sliced bananas are arranged over this sticky layer, then a thin batter made from egg, sugar, milk, flour, and vanilla extract is poured on top. Cooking with a lid traps steam, allowing the batter to cook through gently without burning the caramel underneath.
The cake develops a tender crumb with the banana slices softened and slightly cooked into the topping. Once the cake bubbles appear on top, it is inverted onto a buttered plate and then carefully returned to the pan for slight reheating or serving. The method avoids oven use and yields a moist, flavorful cake with an appealing caramel-banana flavor contrast.
For best results, a non-stick pan and controlled low heat are essential to avoid sticking or burning. Covering the pan ensures even cooking of the batter and bananas.
Ingredients
- 2 banana medium, ripe
- 25 g butter
- 3 tablespoon light brown sugar
- 1 egg
- 50 g caster sugar
- 125 ml milk full-fat
- 125 g self-raising flour
- ½ teaspoon vanilla extract
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
- Use a non-stick frying pan to ensure easy release of the cake without sticking or breaking.
- Maintain low heat throughout to avoid burning the caramel while cooking the batter evenly.
- Cooking with a lid traps steam and helps the batter cook through uniformly.
- If your pan does not have a lid, tightly cover it with kitchen foil as an alternative.
- Measure ingredients using US customary units by selecting the relevant option if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
