When the day calls for cake (and there’s no point in arguing with the day)
There are tough days… and then there are those tough days. The ones that start with a chaotic morning, continue as a never-ending rush, and end with a weariness that almost clings to your body. Today was exactly like that.
And on days like these, there’s a part of me that wants only one thing: cake. Not just any cake—an indulgent, quick cake that wraps me up from the inside and gives me back a little bit of joy.
That’s when I remembered the two sad bananas sitting in the fridge, tucked away so they wouldn’t get any riper. And I also remembered a recipe I’d saved from @Busezeynep on Instagram: a super-quick cake, originally made in a skillet, that calls for exactly… two bananas. Perfect.
In my case, I made it in the oven—because that’s what I felt like doing today—but the recipe works beautifully either way.
Skillet Banana and Chocolate Cake
Ingredients
Equipment
Method
- If you want to make it in the frying pan, you can start mixing everything directly in it. Mash the two bananas together with the two eggs and the chocolate spread.
- Add the milk and oil, mixing well.
- Then add the flour, cocoa powder and baking powder, stirring until smooth.
- Cook over low heat until fully set — use the toothpick test to check doneness.
Notes
- Preheat the oven to 180ºC (350ºF) before starting the batter.
- Pour the mixture into a baking tin.
- Bake for 25–30 minutes — if the toothpick comes out clean, it’s ready.
