Banana Cake in a Pan (No Oven Needed!)

If you’re craving something sweet but don’t want to turn on the oven, this banana cake in a pan is the perfect solution. Soft, chocolatey, and topped with a rich hazelnut sauce, this stovetop cake is simple, quick, and absolutely delicious.

Made with basic pantry ingredients and cooked gently on the stovetop, this recipe is ideal for beginners and perfect for small kitchens.

Why You’ll Love This Recipe

• ✅ No oven required – Perfect for stovetop baking.
• ✅ Soft and moist texture thanks to ripe banana.
• ✅ Rich chocolate-hazelnut flavor that melts in every bite.
• ✅ Easy to make with simple ingredients.
• ✅ Family-friendly dessert ready in under an hour.

This cake is great for afternoon tea, a quick dessert, or when you want something homemade without complicated steps.

Tools

To make this banana cake, you’ll need:

• 22 cm non-stick pan with lid
• Blender or hand whisk
• Mixing bowl
• Measuring cup (200 ml)
• Tablespoon
• Small saucepan (for the sauce)
• Spatula

Ingredients & Prep

For the Cake:

• 1 large ripe banana
• 3 tablespoons hazelnut cream
• 2 eggs
• ½ cup milk
• ½ cup liquid oil
• 1½ cups all-purpose flour
• 1 tablespoon cocoa powder
• 1 packet baking powder (about 10–12 g)
• 1 packet vanilla sugar (or 1 teaspoon vanilla extract)

✅ Prep Tip:
Use a very ripe banana for extra sweetness and moisture.

For the Chocolate Hazelnut Sauce:

• ½ cup milk
• 2 tablespoons hazelnut cream
• 2 tablespoons chocolate chips
• 2 tablespoons butter

How to Make

Step 1: Prepare the Batter

1. In a blender, combine banana, hazelnut cream, eggs, milk, and oil. Blend until smooth.
   (If you prefer, you can mash and whisk by hand.)
2. Add flour, cocoa powder, baking powder, and vanilla.
3. Mix gently with a whisk until just combined. Do not overmix.

Step 2: Cook the Cake on the Stovetop

1. Lightly grease a 22 cm non-stick pan.
2. Pour the batter into the pan and smooth the top.
3. Cover with a lid.
4. Cook on very low heat for about 35–40 minutes.

✅ Important:

• Keep the heat extremely low to prevent burning.
• Do not open the lid frequently.
• Test with a toothpick — if it comes out clean, the cake is ready.

The cake should be soft and slightly warm before adding the sauce.

Step 3: Prepare the Sauce

1. In a saucepan, combine milk, hazelnut cream, and butter.
2. Heat gently until it starts to simmer.
3. Add chocolate chips and stir until fully melted.
4. Let the sauce cool slightly. Stir occasionally to prevent a thick crust from forming.

Step 4: Assemble

Pour the warm (not hot) sauce over the slightly warm cake.
Let it absorb for a few minutes, slice, and serve.

Storage

• Store in an airtight container at room temperature for up to 1 day.
• Refrigerate for up to 3 days.
• Warm slightly before serving for the best texture.

Avoid freezing, as the sauce may change texture.

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Frequently Asked Questions

Can I bake this cake in the oven instead?

Yes. Bake at 170°C (340°F) for about 30–35 minutes, or until a toothpick inserted comes out clean.

Can I replace hazelnut cream?

Yes. You can substitute with:

• Peanut butter
• Almond butter
• Melted chocolate

Keep in mind the flavor will slightly change.

Why did my cake burn on the bottom?

This usually happens if the heat is too high.
Always cook on the lowest possible heat and use a thick-bottomed pan.

Can I make it without cocoa powder?

Yes, but the cake will have a lighter color and milder chocolate flavor.

Can I make it dairy-free?

You can use:

• Plant-based milk
• Dairy-free butter
• Vegan chocolate chips

Make sure to also replace eggs with suitable egg substitutes.

Recipe