Chocolate Banana Skillet Cake

Name: Chocolate Banana Skillet Cake
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 slices, 4–6 servings
Cuisine: Turkish
Ingredients: 2 medium ripe bananas; 3 large eggs; 3 tablespoons chocolate hazelnut spread; 2 tablespoons sunflower oil or another neutral oil; 100 ml milk; 70 g all-purpose flour; 20 g unsweetened cocoa powder; 1 teaspoon baking powder; 1 small pinch of salt; 80 ml milk; 50 g chocolate chips or chopped chocolate

Chocolate Banana Skillet Cake is a soft and moist stovetop dessert made with ripe bananas, cocoa and chocolate hazelnut spread. The batter is mixed directly in the frying pan and slowly cooked under a lid, so no oven or separate mixing bowl is required. Ready in approximately 30 minutes, it is an easy homemade cake for quick desserts and chocolate cravings.

Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes
Yield: 6 slices, 4–6 servings

Ingredients

For the cake:

For the topping:

Method

1. Prepare the Pan

Step 1

Lightly grease a thick-bottomed non-stick frying pan approximately 20 cm wide. Keep the pan away from the heat while preparing the cake batter.

2. Add the Bananas

Step 2

Peel the bananas and place them directly in the frying pan. Very ripe bananas with brown spots provide the strongest flavour and natural sweetness.

3. Add the Eggs

Step 3

Crack the three eggs over the bananas. Check carefully for any pieces of eggshell.

4. Add the Chocolate Spread

Step 4

Spoon the chocolate hazelnut spread over the bananas and eggs.

5. Mash the Bananas

Step 5

Use a fork to mash the bananas thoroughly. Continue mixing until the bananas begin to combine with the eggs and chocolate spread.

6. Whisk Until Smooth

Step 6

Use a whisk to mix the ingredients until mostly smooth and evenly combined. Break up any remaining large pieces of banana.

7. Add the Liquid Ingredients

Step 7

Pour in the sunflower oil and 100 ml milk. Whisk again until completely incorporated.

8. Add the Dry Ingredients

Step 8

Add the flour, cocoa powder, baking powder and salt. Sift the dry ingredients for a smoother batter when possible.

9. Finish the Batter

Step 9

Whisk until no visible pockets of flour remain. Scrape any batter from the sides of the pan back into the centre.

10. Cook the Cake

Step 10

Cover the frying pan with a lid and place it over the smallest burner on the lowest heat. Cook for approximately 15–18 minutes without repeatedly opening the lid.

11. Check for Doneness

Step 11

When the edges begin to pull away from the pan, insert a toothpick into the centre. The cake is ready when the toothpick comes out without wet batter.

12. Add the Milk

Step 12

While the cake is still hot, slowly pour 80 ml milk evenly over the surface. Leave it for 1–2 minutes so the cake can absorb the milk.

13. Add the Chocolate

Step 13

Sprinkle the chocolate chips or chopped chocolate over the warm cake. Cover the pan briefly so the remaining heat softens the chocolate.

14. Rest and Serve

Step 14

Allow the cake to rest in the pan for approximately 5 minutes. Slice and serve warm or at room temperature.