chocolate chip banana skillet cake with plates and serving spatula
How to Make...

Paleo Banana Chocolate Chip Skillet Cake

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. 

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Scale:


  • 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


  1.  Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Allow cake to cool for at least 20 minutes before cutting and serving. Enjoy!

Recipes Notes:

This recipe was not tested with other flours, it is specifically developed for almond flour. Adapted from my Paleo Deep Dish Pumpkin Cookie Cake.

Nutrition Information:

  • 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