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A warm banana cake baked in the oven with a soft, comforting crumb and a hint of butter.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
Use oven mitts when handling the hot skillet.
Ensure the egg is fully cooked by baking until the center reaches 71°C (160°F) or a toothpick inserted in the center comes out clean.
Wash hands, utensils, and surfaces after handling raw egg to avoid cross-contamination.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 banana
60 g flour
30 g sugar
1 egg
20 g butter
1/2 tsp baking powder
Chef's tip: Use very ripe bananas for the sweetest flavor and softest texture.
Chef's tip: Check the cake at 20 minutes; ovens vary, and a toothpick should come out clean.
Preheat the oven to 180°C (350°F).
In a mixing bowl, mash the bananas with a fork until mostly smooth.
Melt the butter in the skillet over low heat, then pour it into the bowl with the bananas.
Add the egg and sugar to the banana mixture and stir until combined.
Add the flour and baking powder, then stir just until no dry streaks remain.
Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean and the egg is fully cooked.
Let the cake rest in the skillet for 5 minutes before serving.