Grease a heavy-bottomed pot, Dutch oven, or deep skillet with butter or nonstick spray.
Place the pot on the stovetop over low heat. If your pot has a lid, keep it nearby—you’ll need it for steaming the cake.
Step 3: Cook the Cake
Pour the batter into the greased pot, spreading it evenly. Cover the pot with a tight-fitting lid.
Cook on low heat for 25–30 minutes. Avoid lifting the lid during this time, as it can disrupt the steaming process.
After 25 minutes, check the cake by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. If not, cover and cook for an additional 5 minutes.
Step 4: Cool and Serve
Once cooked, remove the pot from the heat and let the cake cool in the pot for 10 minutes.
Carefully transfer the cake to a plate or serving dish. Dust with powdered sugar, drizzle with honey or maple syrup, or sprinkle chopped nuts for added flavor and presentation.
Tips for Success
Ripe Bananas: Use very ripe bananas with brown spots for maximum sweetness and moisture.
Low and Slow: Cooking on low heat ensures the cake bakes evenly without burning on the bottom.
Test for Doneness: If you don’t have a toothpick, press the center lightly with your finger—it should spring back if done.
Customize Your Cake: Add chocolate chips, raisins, or chopped walnuts to the batter for extra texture and flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
