Banana Choco Pan Cake
Banana Choco Pan Cake
Ingredients
For the Pancake
- 1 ripe banana
- 2 eggs
- 2 tablespoons hazelnut spread, (Nutella)
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon butter or oil, for the pan
For the Chocolate Drizzle (Optional)
- 1 chocolate bar, for drizzle
- as needed butter
- 1-2 teaspoons milk or cream
Optional Toppings
- as needed nuts
- as needed strawberries
- as needed powdered sugar
- as needed ice cream
- as needed flaky salt
Instructions
- 1
Lightly heat a 7-8 inch (18-20 cm) pan on low heat and grease it with 1 teaspoon of butter or oil.
⏱️ 1 min
- 2
In the greased pan (or a separate bowl), mash the ripe banana. Add the eggs and hazelnut spread (Nutella), then mix well until combined.
⏱️ 2 min
- 3
Stir in the flour and baking powder into the banana mixture until just combined and no dry streaks remain.
⏱️ 1 min
- 4
Spread the batter evenly in the pan, cover with a lid, and cook on low heat for 15-20 minutes.
⏱️ 20 min
- 5
Perform a toothpick test: The top of the pancake should look set and cooked, not wet. Insert a toothpick into the center; if it comes out mostly clean, the pancake is ready.
⏱️ 1 min
- 6
For the optional chocolate drizzle: Break the chocolate bar into pieces. In a small microwave-safe bowl or over a double boiler, add the chocolate pieces, a little butter, and 1-2 teaspoons of milk or cream. Melt until smooth and runny, stirring occasionally.
⏱️ 3 min
- 7
Once the pancake is cooked, transfer it to a serving plate. Drizzle thin lines of the melted chocolate over the cake using a spoon or a small piping bag. Garnish with optional toppings such as nuts, strawberries, powdered sugar, ice cream, or flaky salt, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Choco Pan Cake
For the Pancake
- 1 ripe banana
- 2 eggs
- 2 tablespoons hazelnut spread, (Nutella)
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1 teaspoon butter or oil, for the pan
For the Chocolate Drizzle (Optional)
- 1 chocolate bar, for drizzle
- as needed butter
- 1-2 teaspoons milk or cream
Optional Toppings
- as needed nuts
- as needed strawberries
- as needed powdered sugar
- as needed ice cream
- as needed flaky salt
Instructions
- 1
Lightly heat a 7-8 inch (18-20 cm) pan on low heat and grease it with 1 teaspoon of butter or oil.
⏱️ 1 min - 2
In the greased pan (or a separate bowl), mash the ripe banana. Add the eggs and hazelnut spread (Nutella), then mix well until combined.
⏱️ 2 min - 3
Stir in the flour and baking powder into the banana mixture until just combined and no dry streaks remain.
⏱️ 1 min - 4
Spread the batter evenly in the pan, cover with a lid, and cook on low heat for 15-20 minutes.
⏱️ 20 min - 5
Perform a toothpick test: The top of the pancake should look set and cooked, not wet. Insert a toothpick into the center; if it comes out mostly clean, the pancake is ready.
⏱️ 1 min - 6
For the optional chocolate drizzle: Break the chocolate bar into pieces. In a small microwave-safe bowl or over a double boiler, add the chocolate pieces, a little butter, and 1-2 teaspoons of milk or cream. Melt until smooth and runny, stirring occasionally.
⏱️ 3 min - 7
Once the pancake is cooked, transfer it to a serving plate. Drizzle thin lines of the melted chocolate over the cake using a spoon or a small piping bag. Garnish with optional toppings such as nuts, strawberries, powdered sugar, ice cream, or flaky salt, as desired.
⏱️ 2 min