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In a mixing bowl, mash the bananas thoroughly with a fork until smooth.
Add the condensed milk and vanilla extract, and whisk together until well combined.
In a separate bowl, mix the flour, baking powder, and pinch of salt.
Gradually fold the dry ingredients into the wet ingredients until you get a smooth batter.
Cook the Cake:
Lightly grease a non-stick skillet or a thick-bottomed pan with a little butter or oil.
Pour the batter into the pan and spread evenly.
Cover with a lid and cook on very low heat for about 4–5 minutes, or until the surface sets and the bottom is golden.
Flip carefully (you can use a plate to assist) and cook for another 2–3 minutes on the other side.
Cool and Serve:
Let the cake cool slightly before slicing.
Enjoy it warm, at room temperature, or even chilled!
Serving and Storage Tips:
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