This No-Oven Banana Cake is a simple, moist, and delicious dessert that doesn’t require an oven—perfect for when you’re short on equipment or just want a fuss-free treat. Made with ripe bananas and basic pantry ingredients, this cake is baked on the stovetop in a heavy-bottomed pot or skillet. It’s soft, flavorful, and topped with a sprinkle of cinnamon or a drizzle of honey for extra sweetness. Whether you’re craving banana bread vibes or a quick dessert, this recipe has you covered!
Ingredients
- 2–3 ripe bananas (about 1 cup mashed)
- 1 cup all-purpose flour
- ½ cup granulated sugar (adjust to taste)
- ¼ cup unsalted butter, melted (or oil for a dairy-free option)
- 1 large egg (or flax egg for a vegan option: 1 tbsp ground flaxseed + 2.5 tbsp water)
- ½ cup milk (dairy or plant-based)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, but adds warmth)
- Pinch of salt
For Topping (Optional):
- Powdered sugar (for dusting)
- Honey or maple syrup (for drizzling)
- Chopped nuts or shredded coconut
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, mash the bananas with a fork until smooth.
- Add the melted butter (or oil), sugar, egg, milk, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix—the batter should be lumpy but free of large flour pockets.
Step 2: Preheat the Pot
- Grease a heavy-bottomed pot, Dutch oven, or deep skillet with butter or nonstick spray.
- Place the pot on the stovetop over low heat. If your pot has a lid, keep it nearby—you’ll need it for steaming the cake.
Step 3: Cook the Cake
- Pour the batter into the greased pot, spreading it evenly. Cover the pot with a tight-fitting lid.
- Cook on low heat for 25–30 minutes. Avoid lifting the lid during this time, as it can disrupt the steaming process.
- After 25 minutes, check the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If not, cover and cook for an additional 5 minutes.
Step 4: Cool and Serve
- Once cooked, remove the pot from the heat and let the cake cool in the pot for 10 minutes.
- Carefully transfer the cake to a plate or serving dish. Dust with powdered sugar, drizzle with honey or maple syrup, or sprinkle chopped nuts for added flavor and presentation.
Tips for Success
- Ripe Bananas: Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Low and Slow: Cooking on low heat ensures the cake bakes evenly without burning on the bottom.
- Test for Doneness: If you don’t have a toothpick, press the center lightly with your finger—it should spring back if done.
- Customize Your Cake: Add chocolate chips, raisins, or chopped walnuts to the batter for extra texture and flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Why You’ll Love This Recipe
This No-Oven Banana Cake is a game-changer for anyone who wants to enjoy homemade cake without needing an oven. Its soft, tender crumb and rich banana flavor make it a comforting treat that’s perfect for breakfast, dessert, or a snack. Plus, the simplicity of the recipe means you can whip it up anytime, even in small kitchens or while camping. Whether you’re a beginner baker or looking for a creative way to use overripe bananas, this cake is sure to become a favorite. Dive into this warm, sweet delight and enjoy every bite!
