Quick and Easy Skillet Banana Pie

Delicious, made from simple ingredients, easy, no oven required! You can prepare banana pie in a frying pan very quickly, and you don’t need an oven. The baked goods have a delicious crispy sugar crust and a tender center. Just the thing for a cozy tea party!
cook time: 50 min
Gavin Tanner
Quick and Easy Skillet Banana Pie

Nutrition Facts (per serving)

222
Calories
6g
Fat
36g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Sugar 140 g
Wheat flour 100 g
Butter 30 g
Bananas (medium not overripe) 2 pc
Eggs 3 pc
Baking powder 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make banana pie in a frying pan? To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Large, selected eggs are needed. If the eggs are small, for example, category two, it is better to take 4 pieces. Wash the eggs and dry with napkins. Bananas too.

Step 2

Step 2
Beat the eggs into a bowl. Add 125 g of sugar to them and beat with a mixer until fluffy. To make the dough fluffy and airy, it is important not to overbeat the eggs. The mass should increase in size by 3 times, lighten, and many air bubbles should appear on the surface.

Step 3

Step 3
Sift the flour with baking powder and add it to the dough in parts. I sift all the flour at once, because I have prepared the biscuit dough more than a dozen times and have already filled my hand. For beginners, I advise you to add flour a little at a time and beat at the lowest speed so as not to force the beaten eggs too much. It may take you more or less flour than it did for me. Focus on the consistency of the dough.

Step 4

Step 4
The dough should be fluid, but slightly viscous, with bubbles on the surface.

Step 5

Step 5
Peel the bananas. You can cut it however you like. Most often, bananas for pie are cut into slices. I prefer a more interesting pattern for the pie, so I cut the bananas lengthwise. It is very important that the bananas are not overripe, with bright yellow skin, elastic flesh and not too sweet. If you have overripe bananas, then I advise you to reduce the amount of sugar, otherwise the pie may turn out cloying, and not everyone likes this.

Step 6

Step 6
Generously grease the bottom and sides of the pan with butter. To make it easier to rub the oil in the pan, hold it for 10-15 minutes at room temperature. Sprinkle the bottom of the pan with the remaining sugar. This is necessary so that after turning over, a light crispy caramel crust forms on top of the pie.

Step 7

Step 7
Place bananas in the pan. If you decide to go with the same cut as mine, then choose bananas that are not very long so that they fit completely into the pan in which you will cook the pie. The diameter of my frying pan is 28 cm.

Step 8

Step 8
Pour the biscuit dough evenly on top. It will level itself out and form a smooth surface.

Step 9

Step 9
Place the pan over medium heat and cover with a lid. The lid here should preferably be convex so that the dough has room to grow.

Step 10

Step 10
Fry the pie for about 10-15 minutes. It is better not to open the lid at all for the first 5-7 minutes. And then periodically move a spatula between the dough and the walls of the pan so that the dough does not stick. The exact time depends on your pan and the intensity of the heat. Therefore, periodically check to see if the cake is burnt on the bottom.

Step 11

Step 11
When the top of the dough is well set, use two spatulas to carefully flip the pie over so that the bananas are on top.

Step 12

Step 12
Cover the pan again and continue cooking the pie for about 5-7 minutes.

Step 13

Step 13
Place the finished banana pie on a plate and cut into pieces. Bon appetit!

Additional rubrics

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