Hi friends!
Did you ever wonder what would happen if a banana bread + soft cookie got together? It’s magic, pure magic! The result is this Chocolate Banana Cookie Skillet. Super soft like a bread but not at the same time. It’s seriously perfect and avoids the hassle of forming each individual cookie so it’s so much faster to make than a cookie (not in terms of baking time but in terms of active time in the kitchen). Then slice a piece like pie and enjoy with some ice cream or on its own!
I made something similar to this recipe in the summer – my blueberry maple pizookie and was literally OBSESSED for weeks but since blueberries aren’t in season right now, I wanted a different, more cost-effective alternative! If blueberries are your thing though, you should try that recipe too. Especially when you have more blueberries than you know what to do with this summer!
To make this recipe grain-free, I used this almond flour by Bob’s Red Mill. Almond flour is one of my favourites to bake with because it’s so light and healthy. This one is ground very finely, which I love so the cookie skillet doesn’t turn out grainy. If you want, you can also grind your own almond flour BUT be careful to not over grind or else you’ll end up with almond butter once the oils start releasing. For that reason, I leave it to the professionals ;).
I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel!
Notes
For flax egg mix 2 tbsp ground flax seeds and 4 tbsp water. I like to use 2 flax eggs for 1 egg to make sure the recipe sticks together.
Ingredients
Dry ingredients:
- 1 1/2 cup Bob's Red Mill Almond Flour
- 1 tbsp chia seeds (or ground flax - optional)
- 3/4 tsp baking powder
- 1/8 tsp fine sea salt
- 1/4 cup dairy free chocolate chips
- 1/4 cup dutch processed cocoa powder (set aside)
Wet ingredients:
- 1 egg (room temperature) (sub: 2 flax eggs for egg if vegan)
- 1/2 cup nut butter (I used almond & tahini)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 2 overripe bananas, mashed
- 2 tbsp maple syrup (or honey)
Instructions
- Preheat oven to 350F. Line 10-12 inch cast iron with parchment paper for easy clean up.
- Mix all dry ingredients EXCEPT the cocoa powder in a small bowl.
- Melt coconut oil in a sauce pan or microwave. Transfer to a large bowl and add remaining wet ingredients. Stir well.
- Mix dry ingredients into wet ingredients until well incorporated.
- Add cocoa powder last and stir only a few times to give a fun marbled effect.
- Bake for 20-25 minutes until it's cooked through. Should be slightly firm in the center. It will continue cooking once removed from the oven.
- Allow to cool for at least 5 minutes. Cut and serve with your favourite ice cream and enjoy!
Disclosure: Thank you to Bob’s Red Mill for sponsoring this post. However, as always, the opinions expressed are always my own.
