Sticky banana and chocolate pan-cake
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
How to chop chocolate
How to caramelize sugar
How to whip cream
Nutrition per serving
Preheat the oven to 180°C fan/200°C.
- 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
- ⅛ 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.
- 1⅓ bananas (ripe)
- ⅔ 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.
- 10 g unsalted butter (diced)
- 1 tbsp maple syrup
- ⅛ tsp vanilla bean paste
- ⅛ 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.
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.
- 50 g double cream
- ⅛ tsp vanilla bean paste
Mix the cream with the vanilla and a pinch of salt.
- 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!