👨‍🍳 Instructions
1. Prepare the Topping
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Melt butter in an 8-inch (20 cm) non-stick skillet over low heat.
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Add sugar and stir gently for about 5 minutes until it dissolves into a light caramel.
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Slice bananas into rounds and place them in a single layer over the caramel. Let them soften and caramelize slightly.
2. Make the Batter
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In a mixing bowl, whisk the egg and sugar until pale and fluffy.
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Add milk, salt, and vanilla extract; stir to combine.
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Sift in the flour and baking powder, and gently fold until just incorporated.
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Stir in vegetable oil until the batter is smooth.
3. Assemble & Cook
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Gently pour the batter over the banana-caramel layer in the skillet. Spread evenly.
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Cover the skillet with a lid and cook over very low heat for about 25 minutes.
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Check doneness with a toothpick—it should come out clean. If needed, cook for 5 more minutes.
4. Cool & Flip
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Let the cake rest for a few minutes off the heat.
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Carefully flip onto a serving plate so the banana layer is on top.
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Serve warm or at room temperature—with a scoop of vanilla ice cream or a dollop of whipped cream if desired!
đź’ˇ Pro Tips
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Use Very Ripe Bananas: They caramelize better and bring natural sweetness.
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Cook Low and Slow: Patience ensures even baking without burning.
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Non-Stick = No Stress: Makes flipping the cake effortless.
