05 September 2013

Banana Skillet Cake

Banana bread is so hot right now!  I haven't come up with a great banana bread recipe...yet.  But I have come up with a recipe for banana cake!  I first made this last year for my son's birthday and it was such a hit, that my other son wanted a banana skillet cake for his birthday, too!

Preheat your oven to 175°C/280°F.

Mash 1 banana.  Add 4 tbsp of maple syrup, 1 tsp vanilla extract, 1 tbsp oil, 1 tbsp cider vinegar, and 8 tbsp of soya milk.  Beat until fluffy (you can use a hand mixer for all this if that is how you roll).

Sift 6 tbsp of self-raising flour (or 6 tbsp of plain flour and 1/2 tsp baking powder) with 1 tbsp cornstarch.

Fold the dry ingredients into the wet and beat until fluffy.  If the mixture is a bit stiff, add a few more tbsp of soy milk.  If it's a bit too thin, add a little more flour.

Pour into a cast-iron skillet (or small cake pan) and bake for 30-40 minutes. 

The whole cake is approximately 680 calories, so 1/4 of the cake is only 170 calories.  Not bad!!

Some notes: 
  • I tried making a gluten-free version with 3 tbsp gram (chick pea) flour and 1 tbsp cornstarch, but it turned out more like a flan than a cake.  Not bad, though!
  • You can substitute sugar or some other sweetener for the maple syrup, but you will need to play around with the flour and soya milk proportions.  Don't worry -- the recipe is pretty forgiving!

1 comment:

  1. Clever! I love that your other son wanted it for his birthday too!