Lightened Up Banana Bread Cookie Skillet

Banana bread cookie skillet made with healthier ingredients!

My banana bread cookies were such a hit that I decided to make them into a delicious cookie skillet. This cookie skillet has all the flavors of cozy banana bread, with an ooey center. It’s also gluten and dairy free. I top mine with Nada Moo vanilla ice cream and sliced bananas, it’s hard not to eat the whole thing.

I used an 8 inch cast iron skillet, if you want to make it in a bigger skillet.. just double up the recipe!

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Banana Bread Cookie Skillet



2 cups blanched almond flour

1/2 tsp ground cinnamon

1/4 tsp salt

1 tsp baking soda

3 tbsp maple syrup

1 mashed very ripe banana – the more ripe the better!

1 tsp vanilla

1 whisked egg

1/3 cup dark chocolate chips, plus some more for topping

vanilla ice cream and sliced banana for topping – optional


Preheat the oven to 325 degrees F.

Grease an 8 inch cast iron skillet and set aside (I used coconut oil spray)

In a mixing bowl or stand mixer combine almond flour, baking soda, salt and cinnamon.

In a separate bowl combine mashed banana, whisked egg, vanilla, and maple syrup – add to the dry ingredients and combine. If your batter seems a bit dry, add a few more drops of maple syrup (this will depend on the size/ripeness of your banana)

Stir in the chocolate chips, then pour the batter into the greased cast iron skillet.

Top with some more chocolate chips then bake for 20 minutes, remove from the oven and cover with foil (to keep from burning the top) then bake another 10-12 minutes. the center will be a little more soft/goo-ey.

Let cool for at least 15 minutes – it firms up as it cools.

Top with ice cream and banana slices if desired and enjoy! It stays good in the fridge for 4-5 days or you can freeze it! Heat up in the microwave for a 10-20 seconds when ready to eat.

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