There’s something comforting about banana cake, especially when it’s made without firing up the oven. This no oven banana cake is a quiet little victory on busy days or lazy afternoons when you want something sweet but don’t want to wait around. It’s amazing how just a few ripe bananas can turn into a soft, moist cake with a simple skillet and a lid.
I remember one afternoon, I was halfway through cleaning the kitchen when I noticed those bananas just sitting there, a little too ripe to ignore. I started mashing them, thinking, why not try something different? I wasn’t sure if the cake would cook evenly on the stovetop, and I kept peeking under the lid, a little impatient, worried I might have messed it up. But as the smell of warm vanilla and banana filled the air, I realized this was going to work. By the time the timer went off, my kitchen felt cozier, and that first bite—moist and tender—was worth every second of the wait.
It’s the kind of recipe where you don’t need a fancy oven or a million ingredients—just a skillet, some ripe bananas, and a little patience. And the best part? It’s ready in under an hour, so you can satisfy your sweet tooth without a big commitment.
Why You’ll Love It
- Moist and flavorful, even without the oven’s dry heat.
- Simple ingredients you likely have on hand—no special shopping needed.
- Quick to prepare, making it ideal for last-minute cravings or unexpected guests.
- It’s simple—and that’s kind of the point. No fancy baking steps, just straightforward comfort.
So go ahead, give this a try when your bananas are too ripe to ignore and your oven’s not cooperating. It’s a small kitchen win that feels surprisingly special.
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No Oven Banana Cake
- Total Time: 35 minutes
- Yield: 8 1x
Description
A moist and delicious banana cake made without an oven, perfect for a quick and easy dessert using ripe bananas and simple ingredients.
Ingredients
3 ripe bananas, mashed
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, vegetable oil, milk, and vanilla extract to the mashed bananas and mix well until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Heat a non-stick skillet or heavy-bottomed pan over low heat. Lightly grease the pan with a small amount of oil or butter.
Pour the batter into the pan and spread it evenly.
Cover the pan with a tight-fitting lid and cook on low heat for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from heat and let the cake cool slightly before removing it from the pan.
Slice and serve the banana cake warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Cooking this banana cake only needs a good skillet and a lid that fits snugly—nothing complicated. I usually serve it warm with a dollop of yogurt or a drizzle of honey, but it’s just as good on its own. Sometimes, I add a handful of chopped nuts or a sprinkle of cinnamon to the batter, though I haven’t tested all the variations extensively. If you’re feeling adventurous, a few chocolate chips can sneak in without stealing the show.
FAQ
Can I use a different type of pan? A heavy-bottomed pan works best to distribute heat evenly and avoid burning. Non-stick helps for easy removal.
How ripe should the bananas be? The riper, the better—those brown spots are flavor gold.
Can I store leftovers? Yes, keep them in an airtight container at room temperature for a couple of days or in the fridge for up to five.
Will it taste the same cold? It’s still good, but I recommend warming it slightly before serving.
Ready to try something cozy and quick? Grab those bananas and your skillet—this no oven banana cake is waiting to surprise you.