This Paleo Banana Chocolate Chip Skillet Cake is the perfect way to use up those overripe bananas. Made with almond flour, lightly sweetened with coconut sugar and delicious with your favorite scoop of ice cream.
SPRING WHERE ARE YOU?
I’m trying my best not to wish days away but good lawd am I ready for some warmer weather. Here in the Midwest (and Northeast) getting snow is just the name of the game during the month of April. But that doesn’t mean I am okay with it. Some of you winter fanatics may be all about this long winter nonsense but I am just dreaming of those summer days, more walks in the sunshine and Lake Michigan beach trips. CANNOT WAIT.
I mean Spring is cool too… once it actually shows up. I’m looking forward to all the flowers and blooms.
Oh man… Speaking of blooms we have plants in our garden that we probably need to tend to. I don’t know much about them and really ought to learn. It was around this time last year we were purchasing our house and I remember seeing all of the landscaping and thinking “Shit I know nothing about these things…”
I may not know much about gardening and plants and things but I DO know about some damn good desserts… So let’s just move right on to the recipe, shall we?
Paleo Banana Chocolate Chip Skillet Cake
So I was looking to recreate one of my favorite paleo desserts from last year but made with banana instead… And while I didn’t get the cookie-cake like texture that the pumpkin version lends itself to, I did get a delicious dense cake style dessert and it’s still freaking BANGIN’. I knew I would be in love because banana – obviously. And chocolate chips.
I actually had a feeling that would happen – the texture of the dessert being a little different – but maybe it was just meant to be this way?
Okay and admittedly I was a little tired from testing four batches of grain-free chocolate donuts.
But if you’re banana–obsessed like me and love a good ole paleo sweet treat, get ready for this deliciousness.
What you need
- overripe bananas
- coconut sugar (or brown)
- nut or seed butter
- almond flour (or cashew)
- baking soda
- chocolate chips/chunks
Some notes about this skillet cake
You’ll want to make sure you use extra-ripe bananas here – even spottier than the one in the photo above. The best thing is to let the bananas go black and store them in the fridge or freezer for later. You can also speed up the process by roasting them in the oven. But really just buy a bunch of bananas, forget about them and then throw them in the freezer when they’re black as night. They’ll be the perfectly rich and sweet for this skillet cake. And if you don’t have too much of a sweet tooth, you could probably even omit half of the coconut sugar.
One thing to note about this skillet cake is that the middle is may be ever-so-slightly on the gooey side. You can cover the pan with foil and bake longer, but the edges will be more done than the middle.
Personally I loved the gooeyness and thought it was almost like a warm blondie.
I mean does it get much better than warm cakey goodness served with ice cream?
The obvious answer is no. No it does not, my friends.
- 1/2 cup creamy nut or seed butter (I used cashew)
- 1/3 cup coconut sugar (or brown)
- 1/4 cup avocado oil
- 2 large eggs
- 1 cup mashed banana (about 3 small overripe bananas)
- 1 tsp vanilla extract
- 3 cups blanched almond flour (or cashew meal)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup dairy-free dark chocolate chips
- 3oz dairy-free dark chocolate bar, chopped
- Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil; set aside.
- In large bowl using electric mixer, beat together nut/seed butter with sugar on medium speed until well combined. Add oil and eggs mixing on low speed then add vanilla and mashed banana mixing on low-medium speed until smooth.
- Add in almond flour, baking soda, cinnamon and salt and mix on low speed. Batter will be somewhat thick. Gently stir in chocolate chips and chocolate chunks.
- Pour batter into greased skillet using spatula to spread evenly across top. Bake skillet cake for 25-35 minutes, or until edges are lightly golden – cover top with foil at halfway mark to prevent too much browning. Middle may be more soft.
- Allow cake to cool for at least 20 minutes before cutting and serving. Enjoy!
- Serving Size: 1/12th
- Calories: 338
- Sugar: 19
- Sodium: 263
- Fat: 23
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 4
- Protein: 8
- Cholesterol: 31
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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