Steps

1. Melt 10g Unsalted Butter in a frying pan over medium heat.
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2. Once the butter has melted, turn off the heat and sprinkle 2 tsp Granulated Sugar evenly over the pan. (This is the secret!) Sprinkling granulated sugar will create a nice caramelized color on the surface.
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3. Peel 2 of the bananas and cut them in half lengthwise. (This is the secret!) Bananas about 2-3 cm shorter than the diameter of your frying pan are recommended.
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4. Place the cut bananas cut-side down in the frying pan sprinkled with granulated sugar. Trim the bananas if they extend beyond the pan.
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5. Peel the remaining 1 banana (approx. 60g-70g) and place it in a heatproof bowl. Cover with plastic wrap and heat in a microwave at 600W for 1 minute. (This is the secret!) Heating makes the banana sweeter and easier to mash. If using overripe bananas, you can skip this step.
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6. Mash the heated banana with a masher or fork. (This is the secret!) Adding mashed banana will make the batter moist and can also act as a sugar substitute.
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7. Crack 1 Egg into the bowl with the mashed banana and mix well with a whisk.
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8. Add 100ml Milk and mix well again. (This is the secret!) Unsweetened soy milk can be used as a substitute for milk.
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9. Sift in 150g Pancake Mix and gently mix, being careful not to scatter the powder. (This is the secret!) Sifting the pancake mix will make it even less likely to clump and easier to mix.
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10. Gently pour the finished cake batter over the bananas in the frying pan. (This is the secret!) To prevent the bananas from browning, work quickly after placing them in the pan.
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11. Place the frying pan over very low heat, cover with a lid, and bake for 15 to 18 minutes. (This is the secret!) Baking time may vary depending on the frying pan material and environment, so check the color around the 15-minute mark. Be careful not to burn it.
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12. As an indicator of doneness, check for a good color around the edges of the pan and ensure the surface is not undercooked.
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13. Loosen the edges of the cake with a rubber spatula. Place a plate over the pan and carefully flip it over, being mindful of burns.
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14. Return the flipped cake to the frying pan and bake for 5 to 10 minutes over very low heat without the lid. (This is the secret!) Bake the underside slowly over very low heat.
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15. After 5 minutes, check the color. If a skewer inserted into several places comes out clean with no raw batter, it's done.
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16. Transfer the cake to a plate. Cover it with a lid, invert it, place a plate on top of the lid, and then flip it all over again for easy transfer.
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17. Dust with powdered sugar if desired. It's ready!
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