Banana Cake in a Pan (No Oven)
A soft and moist banana cake in a pan, made without an oven and topped with a rich chocolate hazelnut sauce. Easy stovetop dessert ready in 40 minutes.
Ingredients
For the Cake:
- 1 large ripe banana
- 3 tablespoons hazelnut cream
- 2 eggs
- 1/2 cup milk
- 1/2 cup liquid oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 packet baking powder (10–12 g)
- 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
For the Chocolate Hazelnut Sauce:
- 1/2 cup milk
- 2 tablespoons hazelnut cream
- 2 tablespoons chocolate chips
- 2 tablespoons butter
Instructions
Make the Cake Batter:
- In a blender, combine banana, hazelnut cream, eggs, milk, and oil. Blend until smooth.
- Add flour, cocoa powder, baking powder, and vanilla.
- Mix gently with a whisk until just combined. Do not overmix.
Cook on the Stovetop:
- Lightly grease a 22 cm non-stick pan.
- Pour the batter into the pan and smooth the top.
- Cover with a lid and cook on very low heat for 35–40 minutes.
- Test with a toothpick; if it comes out clean, the cake is ready.
Prepare the Sauce:
- In a saucepan, heat milk, hazelnut cream, and butter until simmering.
- Add chocolate chips and stir until melted and smooth.
- Let the sauce cool slightly.
Assemble:
- Pour the warm sauce over the slightly warm cake.
- Slice and serve.
Notes
You can enter: Calories: 420 Carbohydrates: 45g Protein: 6g Fat: 25g Saturated Fat: 9g Cholesterol: 70mg Sodium: 120mg Fiber: 2g Sugar: 28g
- Always cook on very low heat to prevent burning.
- Do not frequently lift the lid while cooking.
- For oven baking: bake at 170°C (340°F) for 30–35 minutes.
- Store in an airtight container in the refrigerator for up to 3 days