1 egg
60g (6 tbsp) sugar
130ml milk
2g (1/2 tsp) salt
1 tsp vanilla extract
150g (1 1/4 cups) cake flour or all-purpose flour
5g (2/3 tbsp) baking powder
50ml vegetable oil
For the Topping:
10g unsalted butter
15g (1 1/2 tbsp) raw or regular sugar
2 ripe bananas
Instructions:
Prepare the Topping:
In a 20 cm (8-inch) non-stick skillet, melt the unsalted butter over low heat. Stir in the sugar until it dissolves and turns into a light caramel, about 5 minutes. Slice the bananas into rounds and place them over the caramelized sugar, cooking for a few minutes until they soften and caramelize slightly.
Make the Cake Batter:
In a mixing bowl, whisk the egg and sugar until fluffy. Mix in the milk, salt, and vanilla extract. Sift the flour and baking powder together, then fold them into the wet ingredients. Stir in the vegetable oil until smooth.
Assemble and Bake:
Pour the batter over the caramelized bananas in the skillet, spreading it evenly. Cover and cook on low heat for about 25 minutes to ensure even baking. Check for doneness with a toothpick; if it comes out clean, it’s ready; if not, cook for another 5 minutes.
Cool and Serve:
Once baked, remove from heat and let cool slightly. Flip the skillet onto a plate to reveal the banana topping. Serve warm or at room temperature, optionally with whipped cream or ice cream for extra indulgence.