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5-Minute Skillet Banana Cocoa Upside-Down Cake
Stovetop banana cake with oat milk, coconut sugar and cocoa, caramelized over sliced bananas. No oven, no eggs, ready in under 30 minutes.
10 min prep / 35 min total
393 kcal
4.2g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 1banana
mashed
- 130 mloat milk
- 30 mlolive oil
- 60 gcoconut sugar
- salt
a drop
- 125 ggluten-free flour
- 1 tspbaking powder
- 25 gcocoa powder
- 3bananas
sliced, for base
- 15 gbutter
for skillet
- coconut sugar
for caramelizing
Instructions
Mash 1 banana and whisk with 130ml oat milk, 30ml olive oil, 60g coconut sugar and a pinch of salt.
Fold in 125g gluten-free flour, 1 teaspoon baking powder and 25g cocoa.
Halve 3 small bananas lengthwise.
Melt 15g butter in a skillet, sprinkle with coconut sugar and arrange the banana halves.
Pour the batter over the bananas, cover and simmer over low heat for about .
Invert onto a plate and serve warm.
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