No-oven skillet chocolate banana cake

Ingredients

• 3 eggs
• 2 large ripe bananas
• 50–60 g chocolate or hazelnut spread (Nutella)
• 20–24 g cocoa powder
• 225 g flour
• 12–14 g baking powder
• 1–2 g vanilla
• 80 g oil
• 40 g yogurt
• 180 ml milk (mix with cream for extra fluff)
• Chocolate, to taste
• Kinder chocolate, to melt on top

Instructions

1. Grease a large lidded skillet (about 28 cm).
2. Mash the bananas and mix with the eggs and the chocolate spread.
3. Add the oil, yogurt and milk, and mix well.
4. Fold in the flour, cocoa, vanilla and baking powder until smooth.
5. Cover and cook on the very lowest flame 45–50 minutes — no lifting the lid for the first 30.
6. Toothpick test; when clean, top with chocolate and Kinder, cover 5 minutes to melt, and rest before slicing.