Easy One Egg Banana Cake Recipe (No Oven)
A Delightful Homemade Treat Without an Oven!
There’s something truly special about homemade banana cake. The warm, sweet aroma of ripe bananas fills the kitchen, instantly evoking childhood memories of baking with loved ones.
This no-oven banana cake is one of my favorite go-to recipes when I crave something simple yet delicious.
It requires just one egg and a few basic ingredients, making it a budget-friendly and beginner-friendly treat.
Plus, you won’t need an oven – just a stovetop and a pan!
Kitchen Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowl | For mixing ingredients | Kitchen stores, online |
| Whisk | Beating the egg and mixing batter | Supermarkets, online |
| Measuring Cups | Measuring liquids and dry ingredients | Any baking store |
| 22cm Pan | Cooking the cake on the stovetop | Supermarkets, online |
| Spatula | Mixing and flipping if necessary | Kitchen stores |
| Lid for Pan | Ensuring even cooking | Kitchenware stores |
Prep Time
- Total Time: 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes (low heat) + 8 minutes (low heat after flipping)
Ingredients
- 1 ripe banana (mashed)
- 1 egg
- 1 ½ tbsp sugar (20g)
- 1/3 cup sugar (70g)
- 3 tbsp vegetable oil (40g)
- 1/2 cup milk (120g)
- 1 tbsp vinegar (10g)
- 1 tsp vanilla extract (5g)
- 1 cup cake flour (140g)
- 1 ½ tsp baking powder (6g)
Instructions
- Prepare the Batter: In a mixing bowl, mash the ripe banana with a fork until smooth. Add the egg and whisk until well combined.
- Dissolve the Sugar: Add both sugar measurements (1 ½ tbsp and 1/3 cup) to the mixture and whisk until the sugar dissolves.
- Incorporate Wet Ingredients: Pour in the vegetable oil, milk, vinegar, and vanilla extract. Whisk until the mixture is smooth.
- Sift and Mix Dry Ingredients: In a separate bowl, sift the cake flour and baking powder together. Slowly add the dry ingredients to the wet mixture while gently folding to avoid over-mixing.
- Prepare the Pan: Lightly grease a 22cm pan with a bit of oil. Pour the batter into the pan and smooth out the top.
- Cook on Low Heat: Cover the pan with a lid and cook on low heat for 30 minutes.
- Flip and Continue Cooking: Carefully flip the cake using a spatula, cover again, and cook for another 8 minutes.
- Cool & Serve: Once done, transfer the cake to a plate and let it cool for a few minutes before slicing. Enjoy!
Food Storage Tips
- Store leftover banana cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days; warm it slightly before serving.
- For longer storage, wrap slices in plastic wrap and freeze for up to 2 months.
Pro Tips
- Use overripe bananas for a naturally sweeter cake.
- Substitute whole wheat flour for a healthier version.
- Add a pinch of cinnamon for extra flavor.
- If flipping is tricky, place a plate over the pan and flip the cake onto it, then slide it back into the pan.
Nutrition Facts (Per Slice, Approx. 8 Slices)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 28g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 1g |
| Sugar | 12g |
FAQs
1. Can I make this cake without vinegar?
Yes! You can substitute vinegar with lemon juice in the same amount.
2. What can I use instead of cake flour?
You can use all-purpose flour; just remove 1 tbsp per cup and replace it with cornstarch.
3. Can I add nuts or chocolate chips?
Absolutely! Fold in ¼ cup of chopped nuts or chocolate chips before cooking.
4. What if I don’t have a lid for my pan?
Use aluminum foil to cover the pan tightly.
5. Can I bake this instead?
Yes! Bake at 160°C (320°F) for 25-30 minutes in a preheated oven.
Final Thoughts
Baking without an oven is easier than you think!
This banana cake is proof that you can create a delicious homemade treat with just a few ingredients and a stovetop.
Whether you’re new to baking or just looking for a quick and hassle-free dessert, this recipe is a must-try.
I’d love to hear how yours turns out – let me know in the comments!
Happy cooking! 🍌🍰