(No Bake) Banana Cake

Whip up this delectable banana cake with cocoa! Caramelized bananas and rich cocoa mix create a heavenly breakfast treat. Simple steps for a mouthwatering delight!

Living in the countryside has its perks—like getting a weekly supply of bananas from my aunt’s banana plantation. Lately, we’ve had so many bananas that I was beginning to feel like a monkey. Determined to switch things up, I decided to create a special recipe: banana cocoa pancakes!

There was just one problem: we were out of flour. So, I roped in my brother, the household hero, and sent him on a mission to fetch some. Little did we know, it would turn into an epic quest. He ended up visiting five stores! I joked that he was probably fighting dragons along the way. After what felt like an eternity, he finally came back with half a kilo of flour, looking like a thirsty goat. Lol!

When I started mixing the ingredients, it was starting to look promising. The batter had that perfect pancake consistency after a bit of tweaking.

It looked so delicious that I had to swat my brother’s hand away more than once.

The result was glorious. The caramelized bananas, combined with the rich cocoa pancakes, were a match made in heaven. It was a delicious way to use up those extra bananas, and my brother’s heroic flour-fetching mission made it all the more satisfying. Who knew a simple pancake recipe could turn into such an adventure?

(No Bake) Banana Cake

5.0 from 2 votes

Course: DesertsCuisine: AmericanDifficulty: Medium

Servings

5

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1 piece 1 egg

• 60 g 60 white sugar

• 1 pinch 1 salt

• 2 2 tablspoon vegetable oil

• 100 ml 100 milk

• 8 g 8 baking soda

• 150 grams 150 all purpose flour

• 25 g 25 cocoa powder

• 20 g 20 butter

• 6 pieces 6 banana (sliced in half)

• 3 3 drops Vanilla essence (optional)

Directions

• In a bowl, combine the egg, white sugar, salt, and milk. Mix well.
• Add the vegetable oil, baking powder, flour, vanilla sugar (optional), and cocoa powder. Mix until you achieve a pancake-like consistency. (Add more flour if needed). Set the mixture aside.
• Cut the bananas into half.
• Prepare your pan. Melt the butter in the pan.
• Add white sugar and cook until caramelized.
• Once the sugar is caramelized, add the sliced banana. Cook for 2 minutes.
• Pour the cocoa mixture over the bananas and spread evenly. Cover with a lid and cook until the top hardens.
• When ready, transfer to a plate and enjoy!

Notes

• If your batter is too thick, add a little more milk. Start with a tablespoon at a time and mix thoroughly before adding more. This will help you achieve a smooth, pourable consistency.
• If your batter is too runny, add a bit more flour. Again, do this gradually—add a tablespoon at a time and mix well until you reach the desired thickness.
• Letting your batter rest for about 5-10 minutes can help the flour absorb the liquids better, leading to a thicker and more uniform consistency.
• The batter should be thick enough to coat the back of a spoon but still fluid enough to pour easily. If it drips off the spoon in a steady stream, you’ve got it just right.
• I used small sizes of bananas, don’t be afraid to use the bigger size, you may put as many bananas you want as long as it fits on the pan.