Sticky banana and chocolate pan-cake

Sticky banana and chocolate pan-cake

Based on 2 ratings

"This is a pan-cake (a cake made in a frying pan), not a pancake, which is a semantic difference but quite a big one. Here, a one-bowl chocolate cake batter is spooned over caramelised bananas and finished in the oven. The result is a fondant-like cake with a soft, oozing chocolate centre, topped with sticky bananas. Serve this cake hot from the oven, with cold cream. I like extra-thick double cream here but you might prefer pouring cream. Make sure you use ripe, sweet bananas with plenty of brown spots, or they won’t caramelise properly. Notes: Please don’t worry if the banana slices get stuck to the pan once flipped – this is a rustic dessert and you can easily peel the banana slices off the pan and return them to their rightful place on the cake. If you don’t have a non-stick, ovenproof frying pan, fry the bananas in whatever pan you have, then carefully transfer them, browned side down, to a lined and greased 23cm cake tin along with the caramel. Spoon the batter on top then bake as normal."

Difficulty

Easy 👌

Preparation

30 min

Baking

10 min

Resting

5 min

Ingredients

2Servings
30 g
unsalted butter
50 g
milk couverture chocolate
26⅔ g
bittersweet couverture chocolate
33⅓ g
light brown sugar
13⅓ g
flour
16⅔ g
ground almonds
13⅓ g
unsweetened cocoa powder
¼ tsp
baking powder
1⅓
eggs
tsp
salt
tbsp
vegetable oil
1⅓
bananas (ripe)
10 g
unsalted butter (diced)
1 tbsp
maple syrup
tsp
vanilla bean paste
tsp
flaky sea salt
50 g
double cream
tsp
vanilla bean paste
salt
flaky sea salt (for serving)
maple syrup (for serving)

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How-To Videos

how-to-chop-chocolate

How to chop chocolate

how-to-caramelize-sugar

How to caramelize sugar

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal753
Fat50 g
Protein11 g
Carb79 g
  • Step 1/7

    Preheat the oven to 180°C fan/200°C.

  • Step 2/7

    • 30 g unsalted butter
    • 50 g milk couverture chocolate
    • 26⅔ g bittersweet couverture chocolate
    • 33⅓ g light brown sugar
    • 13⅓ g flour
    • 16⅔ g ground almonds
    • 13⅓ g unsweetened cocoa powder
    • ¼ tsp baking powder
    • 1⅓ eggs
    • tsp salt

    Start the chocolate cake. Place the butter and half each of the chopped milk and dark chocolate in a large heatproof bowl set over a pan of gently simmering water. Cook, stirring, until most of the chocolate has melted. Remove the bowl from the heat. Add all the remaining ingredients for the cake (soft light brown sugar, plain flour, ground almonds, cocoa powder, baking powder, eggs (whisked), fine salt), including the remaining chocolate, but don’t mix yet. Set aside.

  • Step 3/7

    • 1⅓ bananas (ripe)
    • tbsp vegetable oil

    For the bananas (small peeled bananas and sliced 1 cm thick), put the oil (mild olive oil or sunflower oil) into a 28cm medium, non-stick, ovenproof frying pan and place on a medium heat. Once the oil is hot, arrange the banana slices to cover the bottom of the pan and fry for 3 minutes without stirring or flipping.

  • Step 4/7

    • 10 g unsalted butter (diced)
    • 1 tbsp maple syrup
    • tsp vanilla bean paste
    • tsp flaky sea salt

    Increase the heat to medium-high, then distribute the butter, maple syrup, vanilla bean paste and flaked salt evenly over the banana slices. Cook for 6 minutes, swirling the butter and maple syrup around the pan as they form a caramel together. The bananas will soften and caramelise on the bottom, but if you feel they’re burning, lower the heat a little. After 6 minutes, remove the pan from the heat.

  • Step 5/7

    Mix the cake batter until fully incorporated, then spoon evenly over the bananas. Bake in the top half of the oven for 10 minutes, rotating the pan halfway, until just set on top but still quite soft and gooey beneath. Leave to cool for 5 minutes.

  • Step 6/7

    • 50 g double cream
    • tsp vanilla bean paste
    • salt

    Mix the cream with the vanilla and a pinch of salt.

  • Step 7/7

    • flaky sea salt (for serving)
    • maple syrup (for serving)

    Use a spatula to gently ease the cake away from the sides of the pan. Place a large plate on top of the pan and flip the cake on to it. There’s a good chance some of the banana slices will remain stuck to the pan, but you can just peel them off and replace them, browned side up. Sprinkle the cake with flaked salt, then top with the cold vanilla cream. Drizzle over some more maple syrup and serve.

  • Enjoy your meal!

    Sticky banana and chocolate pan-cake

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