Introduction:
If you’re craving a moist, flavorful cake but don’t have an oven or flour on hand, this Milk and Banana Cake recipe is your perfect solution.
This simple and easy-to-make cake uses ingredients you probably already have at home, creating a delightful dessert with minimal fuss.
Whether you’re out of the oven or just want a quick alternative, this no-bake cake will definitely satisfy your sweet tooth!
Ingredients:
2 ripe bananas (mashed)
1 cup full-fat milk
1/2 cup sugar (adjust according to your sweetness preference)
1/4 cup cornstarch (cornflour)
1/2 tsp vanilla extract (optional)
A pinch of salt
1 tbsp butter (for greasing the pan)
1/4 cup chopped nuts or chocolate chips (optional, for garnish)
Instructions:
Prepare the Banana Mixture:
In a bowl, mash the ripe bananas until smooth. You can use a fork or blender.
Make the Milk Mixture:
In a separate saucepan, add the milk, sugar, and a pinch of salt. Stir well and place over medium heat.
Slowly add in the cornstarch, stirring constantly to avoid lumps. Keep stirring until the mixture thickens slightly.
Combine:
Once the milk mixture has thickened, add the mashed bananas and vanilla extract (if using). Stir well to combine everything into a smooth batter.
Cook:
Grease a non-stick frying pan or skillet with butter and pour in the batter.
Cover the pan with a lid and cook over low heat for about 15-20 minutes. Make sure to check after 10 minutes to prevent burning.
Cool and Serve:
After cooking, let the cake cool in the pan for a few minutes before transferring it to a plate.
You can optionally garnish the top with chopped nuts, chocolate chips, or even a sprinkle of powdered sugar.
Description:
This Milk and Banana Cake is incredibly soft, moist, and packed with the natural sweetness of ripe bananas. It’s a perfect dessert for those who want something indulgent without the need for an oven or traditional baking methods. The milk and cornstarch work together to create a custard-like texture, making this cake both comforting and satisfying. The bananas lend a rich flavor, while the optional nuts or chocolate chips add texture and an extra touch of indulgence.
Tips:
Banana ripeness: The riper your bananas, the sweeter your cake will be. Overripe bananas are perfect for this recipe.
Cornstarch: If you don’t have cornstarch, you can substitute it with arrowroot powder or a similar thickening agent.
Flavor Add-ins: Feel free to experiment by adding a pinch of cinnamon or nutmeg for extra flavor.
Low heat: Make sure you cook the cake over low heat to avoid burning and ensure it cooks evenly.
Variations:
Chocolate Banana Cake: Add cocoa powder or chocolate chips to the batter for a richer chocolate flavor.
Vegan Version: Use plant-based milk (like almond milk) and omit butter, using a vegan butter substitute instead.
Tropical Twist: Add shredded coconut or crushed pineapple to the batter for a tropical variation.
Nutty Delight: Mix in crushed walnuts, almonds, or pecans for added crunch and flavor.
Corrections:
If the cake is too runny, make sure to cook it on a lower heat for longer to allow it to thicken properly.
If the cake feels too dense, you might want to add a little more milk to loosen the batter slightly.
Ensure the pan is non-stick or well-greased to prevent the cake from sticking to the bottom.
Enjoy:
Once the cake has cooled slightly, slice it up and serve! You can enjoy it as a snack, dessert, or even with your morning coffee. It’s an easy-to-make, fuss-free cake that’s sure to become a favorite!