• baking / bananabread / chocolate / cookies / dairyfree / glutenfree / grainfree / snacks / vegetarian

    Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

    Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!

    Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!

    Banana bread strikes again babes. Except this time it is even better (like I never even thought that was possible).

    Banana bread is here in COOKIE SKILLET form you guys. We are combining two of life’s greatest gifts, banana bread + cookies into one grain-free, dairy-free and low sugar recipe. Yet I promise despite what I just said about all the “free’s” it still tastes absolutely dreamy.

    It is no surprise that I have a love affair with both banana bread’s and cookies as you can see on the blog. I am constantly craving one or the other and when I was doing my 21 day elimination diet (aka NO bananas) I was going threw serious withdrawals.

    Luckily when I reintroduced bananas, nothing bad happened. I felt great, had energy, and it was like a weight was lifted off my shoulders. Strawberries and nightshade though are a different story (will share more about this soon!).

    This was the first banana recipe I made and ate when I was reintroducing bananas again and I basically went b-a-n-a-n-a-s over it when I took my first slice. Just the right amount of sweetness in this banana bread cookie skillet and it isn’t overpowering banana-y. It is the perfect mix of banana meets cookie meets chocolate.

    Not to mention there are also three types of chocolate in this recipe all from Enjoy Life Foods. My staple allergy-friendly baking chocolate in the pantry. Also known as the bag I tend to graze handfuls from when visiting my pantry during the day. Those dark chocolate morsels and the mini chips know the way to my heart.

    What I love most about Enjoy Life Foods is what they stand for as a brand. Their products are free of gluten, peanuts, soy, casein, wheat, dairy, egg, potato and more. They are free of the “top 8 allergens”. All non-GMO and they make a variety of products in addition to baking chocolates like baking mixes, cookies, seed & nut mixes, and more. Enjoy Life Foods was one of the first brands I started buying when I began baking healthier recipes, and needless to say they have a warm place in my heart, always a spot in my pantry and most importantly a spot in this banana bread cookie skillet! I partnered with them for Celiac Awareness Month and am so excited for you guys to try this.

    WHAT YOU NEED

    Banana

    Coconut oil

    Maple syrup

    Egg

    Vanilla extract

    Almond flour

    Baking chocolate

    Sea salt

    Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!

    Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Yields 1 skillet

    Ingredients

    • 1 cup of mashed banana (about 2 ripe bananas)
    • 1/3 cup liquid coconut oil
    • 1/3 cup creamy nut butter (i used almonds)
    • 3 tablespoons maple syrup or coconut sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1.5 cups almond flour
    • 1/2 cup dark chocolate (I used Enjoy Life Food's chunks, mini's and dark chocolate chips)
    • 1/2 teaspoon flaky sea salt, to sprinkle on top (optional)

    Directions

    1. Preheat oven to 350 degrees and grease your cast-iron skillet with coconut oil (mine is about 12 inches wide, you can also use a pie dish!)
    2. Add mashed banana, coconut oil, nut butter, maple syrup, eggs and vanilla extract together in a medium bowl and mix with hand mixer or very well with wooden spoon/spatula
    3. Add in almond flour, baking soda and mix again
    4. Fold in dark chocolate and add to greased skillet
    5. Sprinkle sea salt on top and bake in oven for 20 minutes
    6. *Will stay good for 5 days or you can freeze for longer!

    by

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    xx, Rach

    Chocolate Chunk Banana Bread Cookie Skillet made with almond flour for a grain & dairy-free dessert!

    Thank you Enjoy Life Foods for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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  • Reply Margaret Ann @ MAK and Her Cheese May 11, 2017 at 4:33 pm

    Ooooooh this sounds incredible! Mashed banana can really work some magic. Thanks for the recipe!

    – MAK

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  • Reply Emily May 12, 2017 at 10:24 am

    This looks so good! I was wondering; do you think it would work with chia eggs or no? 🙂

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  • Reply Morgan May 12, 2017 at 12:17 pm

    I’m out of almond flour, can I substitute oat flour instead? If so, how much?

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    • Reply Rachel May 13, 2017 at 9:27 pm

      not sure! let me know how it turns out 🙂

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      • Reply Maryna Smoliana November 3, 2017 at 3:44 pm

        Just made it with oat flour, and instead of maple syrup I used honey, OH. MY. GOD. so delicious 🙂

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  • Reply Celina May 12, 2017 at 9:11 pm

    Omg. Everyone needs to make this right now! Amazing recipe, I used 2 tablespoons of coconut sugar and one of maple syrup and it came out great! Awesome job with this one!

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  • Reply NATASHa May 14, 2017 at 2:21 pm

    Awesome recipe! I used peanut flour instead of almond flour and peanut butter. Really yummy x

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  • Reply Mackenzie May 25, 2017 at 5:36 pm

    if I only have larger skillet I mostly use for cooking meat is there another piece of dishware you think would work best for this? not tryna have meat-y banana bread and I really want to make this!

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  • Reply Alleigh July 6, 2017 at 4:00 pm

    Do you think this would work with unsweetened applesauce in place of the coconut oil? thank you!

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  • Reply Sam October 2, 2017 at 4:59 pm

    I made this last night and it turned out great! I subbed a 1/2C coconut flour for the almond flour and cooked it for 30 minutes. Thanks for the recipe!

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  • Reply Sharzaud Karimi November 2, 2017 at 9:47 pm

    yummm! how could I incorporate pumpkin puree into this? can I do so without adjusting the other ingredients or time?

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    • Reply Rachel November 3, 2017 at 3:18 pm

      i would replace the banana with pumpkin! or half and half. don’t add pumpkin though without replacing some of the banana or it will be too mushy

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  • Reply Elizabeth January 7, 2018 at 1:25 pm

    I have made this recipe so many time and it always turns out perfect. Lately I have been leaving out the maple syrup and it is still plenty sweet! Love!

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  • Reply Jenny January 9, 2018 at 9:08 pm

    This is legit the best recipe ever. I’m salivating over the second one I made this week. the best recipe on the blog!!

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  • Reply Jessica Nelson January 30, 2018 at 5:28 pm

    I just made this with Bob’s red mill Paleo Baking Flour instead of straight up almond flour — turns out amazing!! Hands down best banana bread I’ve made. Thank you!!

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  • Reply Mary February 1, 2018 at 11:18 am

    I just made this recipe using Wild Friend’s Pumpkin Spice Peanut Butter and it was out of this world! Absolutely delicious – I ate half of the pan…

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  • Reply Ashley G February 26, 2018 at 7:51 pm

    When you say good for 5 days do you mean in an air tight container on the counter or in the fridge?

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    • Reply Rachel February 27, 2018 at 7:45 pm

      both! i usually do fridge just because i put everything in there 😉

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  • Reply Stef February 27, 2018 at 7:17 am

    Can we sub the eggs? Would that work?

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