Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4–6 servings
WW Points: ~4 Points per serving (standard ingredients)
Description
Pan-fried banana custard cake is a simple, stovetop-friendly dessert made by cooking sliced bananas in a creamy custard-like batter right in a skillet. With a tender texture similar to a thick banana pancake or delicate custard, this recipe requires no oven and cooks as one large cake. Flipping it creates a beautifully golden, caramelized banana surface on top.
Ingredients
Cake Batter
- Ripe bananas: 2–3 large, sliced into medium-thick rounds
- Eggs: 2 large
- Milk: ¾ cup
- All-purpose flour: 1 cup
- Granulated sugar: ¼ cup
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: ¼ teaspoon
- Melted butter or oil: 2 tablespoons
For the Skillet
- Butter: 1 tablespoon
- Granulated sugar: 1–2 tablespoons
- Cinnamon (optional): ½ teaspoon
High-Protein & Keto Adaptations
- Keto-Friendly: Substitute the all-purpose flour with 1 cup almond flour (or ⅓ cup coconut flour) and replace the granulated sugar with erythritol, monk fruit, or allulose. Omit or reduce sugar used in the pan.
- High-Protein Boost: Use high-protein milk or ultra-filtered milk to increase protein per serving.
Optional Toppings
- Powdered sugar, honey, or maple syrup
- Caramel sauce, chocolate drizzle, or whipped cream
- Vanilla ice cream, Greek yogurt, fresh berries, or chopped nuts (walnuts or almonds)
Equipment
- Nonstick skillet with a tight-fitting lid
- Medium mixing bowl & whisk
- Flat plate (large enough to cover the skillet for flipping)
- Spatula
Instructions
Step 1: Prepare the Bananas
Peel the ripe bananas and slice them into medium-thick, even rounds. Set aside. Do not mash the bananas—sliced rounds create a better structure and layer.
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly lightened. Pour in the milk, warm (not hot) melted butter, and vanilla extract. Whisk until well combined.
Step 3: Add Dry Ingredients
Add the flour, baking powder, salt, and optional cinnamon to the wet mixture. Gently whisk until the batter is creamy and smooth. Avoid overmixing.
Note: If the batter is too thick, add 1–2 tablespoons of milk; if too thin, add 1 tablespoon of flour.
Step 4: Caramelize the Skillet
Place a nonstick skillet over low to medium-low heat and melt 1 tablespoon of butter. Sprinkle 1–2 tablespoons of sugar evenly across the bottom of the pan to help caramelize the bananas. Keep heat low to prevent burning.
Step 5: Arrange Bananas & Add Batter
Arrange the banana slices in a single, even layer across the skillet. Let them cook undisturbed for 1–2 minutes to soften. Gently pour the batter over the banana layer to cover evenly. Do not stir.
Step 6: Cover & Cook
Cover the skillet with a lid and cook on low heat for 10–12 minutes. The cake is ready to flip when the edges are set, the top looks mostly cooked, and the center is no longer liquid.
Step 7: Flip & Finish
Remove the lid and run a spatula gently around the edges. Place a large plate upside down over the skillet, hold firmly, and invert the pan so the cake lands on the plate. Slide the cake back into the skillet with the uncooked side down. Cook uncovered on low heat for an additional 3–5 minutes until lightly golden.
(Tip: If flipping whole is difficult, cut the cake into quarters inside the pan before flipping individual pieces).
Step 8: Rest & Serve
Transfer the cake to a plate and let it rest for 5 minutes to allow the custard texture to set. Slice into wedges or squares, serve warm, and add desired toppings.
Nutritional Breakdown (Estimated per Serving)
- Calories: ~180 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 6g
