Stovetop Banana Cornmeal Cake

• 2 ripe bananas (the riper, the better—they bring more sweetness to the cake)
• 1 cup cornmeal (fine or medium-ground)
• 1/2 cup all-purpose flour (you can also use whole wheat flour for a healthier twist)
• 1/2 cup sugar (you can substitute with honey or maple syrup for a natural sweetener)
• 1/4 cup butter (melted, or you can use oil as an alternative)
• 1/4 cup milk (dairy or non-dairy, depending on your preference)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (optional for extra warmth and flavor)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (for added sweetness and fragrance)
• 1 egg (to bind the ingredients together)

How to Make Stovetop Banana Cornmeal Cake

This cake is as easy to prepare as it is to enjoy! Here’s a step-by-step guide to help you make this stovetop treat:

Step 1: Prepare the Bananas

Start by peeling the ripe bananas and placing them in a mixing bowl. Mash the bananas with a fork or potato masher until they are smooth and lump-free. The more ripe the bananas are, the sweeter your cake will be, so don’t be afraid to use bananas that are heavily speckled or even starting to turn brown.

Step 2: Mix Wet Ingredients

To the mashed bananas, add the melted butter, milk, egg, and vanilla extract. Whisk everything together until well combined. The bananas should absorb the butter and milk, creating a smooth, creamy mixture.

Step 3: Combine Dry Ingredients

In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, cinnamon, and salt. Whisk the dry ingredients until evenly distributed. The cornmeal will give the cake its signature texture, while the flour will help provide structure.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently to combine. You should have a thick but pourable batter. If the batter feels too thick, you can add a little more milk to loosen it up.

Step 5: Cook the Cake on the Stovetop

Next, heat a non-stick skillet or frying pan over medium-low heat. Lightly grease the pan with a small amount of butter or oil to prevent sticking. Once the pan is hot, pour the cake batter into the skillet, spreading it evenly.

Cover the skillet with a lid and cook for 25-30 minutes, checking occasionally. The cake will cook slowly, and the lid helps retain moisture to prevent it from drying out. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready.

Step 6: Cool and Serve

Once the cake is done, remove it from the pan and let it cool on a wire rack for 10 minutes before slicing. This cooling step helps set the cake and makes it easier to slice without falling apart. You can serve it as is, or drizzle it with a bit of honey or a dusting of powdered sugar for an extra touch of sweetness.

Tips for the Perfect Stovetop Banana Cornmeal Cake

• Use very ripe bananas: Overripe bananas are key to a sweet, moist cake. The more speckled and soft the bananas are, the better.
• Adjust the sweetness: If you prefer a less sweet cake, reduce the sugar slightly, as the bananas will add plenty of natural sweetness.
• Don’t rush the cooking process: Cooking the cake on low heat is essential for an even cook and to avoid burning the bottom. Be patient and let the cake cook through.
• Add-ins for variety: If you like, you can add mix-ins like chocolate chips, walnuts, or raisins to the batter before cooking for extra flavor and texture.
• Check the cake’s doneness: If you find the top of the cake still a little moist but the edges are cooked, you can flip the cake carefully to finish cooking it on the other side for a few more minutes.

Why You Should Try Stovetop Banana Cornmeal Cake

This cake offers the perfect balance of rustic texture and natural sweetness, with a unique twist from the cornmeal. It’s a wonderful option for anyone who doesn’t have access to an oven or simply doesn’t want to heat up the kitchen. It’s a great way to use up bananas that are past their prime, and the stovetop method ensures that the cake remains moist and tender.

Whether you’re making it for breakfast, a snack, or dessert, this Stovetop Banana Cornmeal Cake is an easy and delicious way to enjoy a homemade treat without turning on the oven. It’s simple, quick, and sure to be a hit with everyone who tries it.

Final Thoughts

If you’re looking for a new way to enjoy bananas, this stovetop cake is a game-changer. With its hearty texture from the cornmeal and the natural sweetness from the bananas, it’s a cake that’s both comforting and satisfying. Whether you’re cooking for yourself or sharing with loved ones, this easy recipe will quickly become a favorite.

So, the next time you have overripe bananas and want something warm, tasty, and oven-free, give this Stovetop Banana Cornmeal Cake a try. It’s a simple, wholesome dessert that’s as delicious as it is convenient!