This is a skillet cake (a cake made in a nonstick frying pan), not a pancake. Here, a one-bowl chocolate cake batter is spooned over caramelized bananas and finished in the oven. The result is a fondant-like cake with a soft, oozing chocolate center, topped with sticky bananas. Serve this cake hot from the oven, with whipped cream. Make sure you use ripe, sweet bananas with plenty of brown spots, or they won’t caramelize properly.
This recipe was excerpted from 'Mezcla' by Ixta Belfrage. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
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 nonstick, ovenproof frying pan, fry the bananas in whatever pan you have, then carefully transfer them, browned side down, to a lined and greased 8-inch cake pan along with the caramel. Spoon the batter on top, then bake as normal.
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