No-Oven Banana Cake – Easy Skillet Recipe

Have a ripe banana sitting on the counter? Turn it into this soft and fluffy banana cake—no oven needed!

Made with one ripe banana and a few simple ingredients, this easy banana cake cooks right in a skillet. It\’s soft, moist, full of banana flavor, and perfect for breakfast, dessert, or an afternoon snack.

Watch the Full Video Recipe Below

👉 在这里插入这道食谱对应的 YouTube 视频

Ingredients

• 1 large egg
• 2 tablespoons sugar
• 75 ml milk
• 25 ml olive oil or melted unsalted butter
• 75 g all-purpose flour
• 3 g baking powder
• 1 very ripe banana, about 120 g peeled
• A little olive oil, for greasing the skillet

Instructions

1. Make the Batter

Crack 1 egg into a large mixing bowl.

Add the sugar and whisk until well combined.

Pour in the milk and olive oil. You can substitute melted unsalted butter for the olive oil if you prefer.

Mix until smooth.

2. Add the Dry Ingredients

Sift the flour and baking powder directly into the wet mixture.

Mix until you have a smooth, lump-free batter. Set aside.

3. Mash the Banana

Peel one very ripe banana. The peeled banana should weigh approximately 120 g.

Mash it with a fork.

Don\’t mash it completely smooth—leaving a few small pieces gives the finished cake more texture and little pockets of banana flavor.

4. Combine

Add the mashed banana to the batter.

Gently mix until evenly combined.

5. Prepare the Skillet

Lightly grease a 20 cm (8-inch) nonstick skillet with olive oil, brushing it evenly over the bottom and sides.

Pour the banana batter into the skillet.

Gently shake the pan a few times to spread the batter evenly.

6. Cook the First Side

Cover with a lid and cook over low heat for 8–10 minutes.

When it\’s ready to flip, you should see small bubbles on the surface and the cake should look puffed.

7. Flip the Cake

Place a piece of parchment paper over the cake.

Using the lid to help you, carefully flip the cake over.

Return it to the skillet with the parchment paper underneath.

8. Finish Cooking

Cover again and cook over low heat for approximately 5 minutes, or until the other side is cooked through.

9. Serve

Transfer the banana cake to a cutting board.

Let it cool slightly, then cut into pieces.

Serve warm or at room temperature.

Soft, fluffy, and packed with sweet banana flavor—and no oven required!

Tips

Use a very ripe banana. Bananas with plenty of brown spots are sweeter, softer, and give the cake a stronger banana flavor.

Keep the heat low. This is important. High heat can burn the bottom before the center has time to cook.

Don\’t completely puree the banana. Leaving a few small pieces improves the texture.

Use a 20 cm / 8-inch skillet. A significantly different pan size will change the thickness and cooking time.

Butter or olive oil both work. Melted unsalted butter will give the cake a richer flavor.