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Sometimes I really come need cake, I need it fast, and I need it not to be a giant frosty sugar bomb. Every meal deserves a dessert, and sometimes afternoon tea or coffee needs a buddy, but that doesn’t mean I can throw caution to the wind whenever a craving hits me.
That’s why I love this cake. It’s as fast as a canned mix to throw together, but a bit light. Even better? It has deep split banana vibes.
My Favorite Skillet Cake: Chocolate Banana Skillet Cake
A twist on an upside-down cake, this recipe starts by baking bananas in a light caramel in a skillet, then adding a light chocolate batter on top before baking. When flipped, the banana filling makes frosting unnecessary, and as with all single-layer cakes, even a generous piece fits into a rational eating plan. The lightness comes from using egg whites (save the yolks for another use) and sour cream, with just a small amount of oil instead of the usual large amount of butter or oil that makes the more gourmet cakes.
A little cinnamon in the batter is an unexpected and welcome spice, but if you prefer, you can leave it out.
And this recipe is a quick wonder! The cake usually only takes me about half an hour in total, which means I can eat hot cake about an hour after the craving (or prepare it for spontaneous visits). Both are big and tasty wins.
How to make chocolate banana pancake
Here is the recipe, nothing simpler!
Chocolate and banana cake
For 6 to 8 people
2 tablespoons of butter
3 tablespoons brown sugar
3 medium bananas, sliced
Heat your oven to 350° with the rack in the middle position. Melt the butter in a 10-inch ovenproof nonstick skillet, then add the brown sugar. Stir to melt, then add the bananas. Cook for just a minute to coat the bananas, then remove from the heat and set aside, arranging the bananas in an even layer on the bottom of the pan.
For the dough:
¾ cup all-purpose flour
¼ cup unsweetened Dutch cocoa powder
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon ground cinnamon (optional but highly recommended!)
½ cup semi-sweet chocolate chips
4 large egg whites
¾ cup light brown sugar
¾ cup sour cream or whole yogurt
1 tablespoon neutral oil
1 ½ teaspoons of vanilla
1. Mix the dry ingredients together in a large bowl.
2. In another bowl, whisk egg whites until frothy, then add sour cream or yogurt and vanilla and oil. Mix well.
3. Add the mixture to the dry and mix well. The texture should resemble thick pancake batter.
4. Pour the batter over the banana mixture, transfer to the oven and bake for 18-24 minutes, or until the middle of the cake springs back when touched and a cake tester comes out clean.
5. Cool on a wire rack in the skillet for 5 minutes, then carefully invert onto a cutting board or plate, being careful not to get any caramel on you. Let cool and cut into wedges to serve, plain or topped with whipped cream or vanilla ice cream.