Peruvian Banana Cake

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 banana (s), ripe
150 g flour, e.. wheat flour or spelled flour, dependin on your preference)
some oil, e.g. sunflower oil
honey

Instructions

My sister brought this recipe back from Peru. I tried it and it tasted good.
Peel and slice the bananas and mash them with a fork in a deep plate. If the banana is not yet ripe enough, perhaps sauté the banana slices beforehand, then they are soft and you can mash them more easily with a fork.
Add the flour to the banana mash and mix until a soft batter is formed.
Heat oil in a pan. Pour in the banana batter, smooth it out with a spoon and form a flat cake.
Fry the banana cakes on both sides until the desired brown color.
Take the banana cakes out of the pan and place on a plate. Pour some honey over the flatbread as needed. The honey can of course also be stirred into the dough beforehand.
Sugar is not necessary as the banana and honey give the flatbread enough sweetness.
If you like it less sweet, you can leave out the honey.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.