Forget everything you think you know about banana bread. This isn't your grandma's recipe. This Pan-Fried Banana Cake is a revelation – a delightful twist on a classic, delivering a crispy, caramelized exterior that perfectly complements the moist, tender banana cake within. Imagine the irresistible aroma of warm banana mingling with the subtle sweetness of browned butter, all culminating in a texture that's both comforting and exciting. It's the perfect dessert for a cozy night in, a delightful brunch treat, or even an impressive addition to your next gathering.
This recipe elevates the humble banana cake to new heights, transforming it from a simple loaf into a sophisticated and visually appealing treat. The pan-frying method creates a unique textural experience unlike anything you've tasted before. Ready to experience the magic? Let's dive into the step-by-step process and create this incredible Pan-Fried Banana Cake together.
Tools Needed
- Pan
- Blender
- Baking paper
Ingredients
- Banana: 250g (with peel)
- Soy milk: 100ml
- Seed oil: 50ml
- Sugar: 180g
- Baking powder: 8g (half a sachet)
- Raisins or chocolate chips
- Cinnamon
- Almonds flakes: 3 spoons
Step-by-Step Instructions
Step 1. Prepare the Batter
- Blend banana, soy milk, seed oil.
- Add sugar, baking powder, raisins or chocolate chips, cinnamon, and almond flakes to the blended mixture.
Step 2. Cook the Banana Cake
- Pour the batter into a cold pan.
- Cook for 5 minutes on the first side, then flip and cook for another 5 minutes. Use baking paper to prevent sticking if needed.
- After 10 minutes, check if it's fully cooked; if not, continue cooking until golden brown and cooked through.
Step 3. Cool and Serve
- Let it cool down before serving.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use a cold pan to start cooking and use baking paper to prevent sticking.
- If the cake is not fully cooked after 10 minutes, continue cooking until golden brown and cooked through.
- Be careful when handling the hot cake.
Nutrition
- N/A
FAQs
1. Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are best for this recipe as they're sweeter and create a moister cake. The extra sweetness helps balance the potential bitterness from the pan-frying.
2. What kind of pan should I use for pan-frying the cake?
A non-stick skillet or griddle works best. Medium heat is key to achieving a nice golden brown crust without burning the inside.
3. Can I make this recipe ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before pan-frying.
This easy pan-fried banana cake recipe is a guaranteed crowd-pleaser, offering a unique twist on a classic dessert. From its crispy exterior to its soft, banana-flavored interior, each bite is a delightful experience. Enjoy this simple yet impressive treat, and don't hesitate to experiment with different toppings and variations to make it your own!