Pan-frying cake batter creates a crispy crust that stays tender inside—technique stolen from Japanese taiyaki street vendors.
Pan-Fried Banana Hazelnut Cream Cake
Indulge in the delightful flavors of our Pan-Fried Banana Hazelnut Cream Cake! This effortlessly scrumptious treat combines sweet, ripe bananas with rich hazelnut cream, all brought together with a quick pan-frying technique that gives it a golden, crispy edge. Perfect for breakfast or dessert, this cake is sure to please every palate!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 adet olgun muz
🥛Dairy & Eggs(2)
- 2 adet yumurta
- 2 yemek kaşığı fındık kreması (30 ml)
🫙Pantry Staples(2)
- 1 çay kaşığı kabartma tozu (5 ml)optional
- 2 yemek kaşığı un (30 ml)
👨🍳 Instructions
- 1
Mash the banana thoroughly with a fork, add the hazelnut cream, crack in the eggs, and mix well.
- 2
Add the flour and baking powder, cover, and cook on low heat for 15-20 minutes. If available, break some white chocolate on top. If a toothpick comes out clean, it's ready. You can decorate it as you like.
💡 Pro Tips
- ✓Mash bananas to achieve 85-90% breakdown with small 2-3mm lumps remaining, as complete puree creates dense texture while chunks provide moisture pockets during cooking.technique85-90% breakdown, 2-3mm lumps
- ✓Cook covered on lowest heat setting (200-225°F surface temp) to create steam circulation that prevents bottom burning while allowing gentle rise from baking powder activation.timing200-225°F, 15-20 minutes
- ✓Add white chocolate pieces during final 5 minutes of cooking so they soften but retain shape, as earlier addition causes complete melting and uneven distribution.timingFinal 5 minutes
- ✓Use room temperature eggs and hazelnut cream for proper emulsification with mashed banana, preventing separation that creates dense, uneven texture.ingredient
- ✓Test doneness with toothpick inserted at center and 1 inch from edge - both should emerge with just a few moist crumbs, not wet batter or completely clean.technique
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pan-frying cake batter creates a crispy crust that stays tender inside—technique stolen from Japanese taiyaki street vendors.
Pan-Fried Banana Hazelnut Cream Cake
Indulge in the delightful flavors of our Pan-Fried Banana Hazelnut Cream Cake! This effortlessly scrumptious treat combines sweet, ripe bananas with rich hazelnut cream, all brought together with a quick pan-frying technique that gives it a golden, crispy edge. Perfect for breakfast or dessert, this cake is sure to please every palate!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 adet olgun muz
🥛Dairy & Eggs(2)
- 2 adet yumurta
- 2 yemek kaşığı fındık kreması (30 ml)
🫙Pantry Staples(2)
- 1 çay kaşığı kabartma tozu (5 ml)optional
- 2 yemek kaşığı un (30 ml)
👨🍳 Instructions
- 1
Mash the banana thoroughly with a fork, add the hazelnut cream, crack in the eggs, and mix well.
- 2
Add the flour and baking powder, cover, and cook on low heat for 15-20 minutes. If available, break some white chocolate on top. If a toothpick comes out clean, it's ready. You can decorate it as you like.
💡 Pro Tips
- ✓Mash bananas to achieve 85-90% breakdown with small 2-3mm lumps remaining, as complete puree creates dense texture while chunks provide moisture pockets during cooking.technique85-90% breakdown, 2-3mm lumps
- ✓Cook covered on lowest heat setting (200-225°F surface temp) to create steam circulation that prevents bottom burning while allowing gentle rise from baking powder activation.timing200-225°F, 15-20 minutes
- ✓Add white chocolate pieces during final 5 minutes of cooking so they soften but retain shape, as earlier addition causes complete melting and uneven distribution.timingFinal 5 minutes
- ✓Use room temperature eggs and hazelnut cream for proper emulsification with mashed banana, preventing separation that creates dense, uneven texture.ingredient
- ✓Test doneness with toothpick inserted at center and 1 inch from edge - both should emerge with just a few moist crumbs, not wet batter or completely clean.technique