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!
Disclosure: Thank you to Bob’s Red Mill for sponsoring this post. However, as always, the opinions expressed are always my own.