Chocolate Chunk Banana Bread Cookie Skillet made with all gluten-free and dairy-free ingredients for an easy and healthy dessert recipe.
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.
What ingredients are in this gluten-free banana skillet recipe:
- Mashed banana (about 2 ripe bananas)
- Liquid coconut oil –
- Creamy nut or seed butter –
- Maple syrup or coconut sugar
- Eggs (or sub 2 flax eggs)
- Vanilla extract
- Almond flour – or sub 1 cup oat flour. please don’t use coconut flour!)*
- Dark chocolate –
How to make this banana bread cookie skillet:
- 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!)
- 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
- Add in almond flour, baking powder and mix again
- Fold in dark chocolate and add to greased skillet
- Sprinkle sea salt on top and bake in oven for 20 minutes
- *Will stay good for 5 days or you can freeze for longer!
A few of the other popular dessert recipes:
The BEST Chocolate Chip Walnut Cookies (gluten-free)
Healthy Flourless Brownies (nut-free + gluten-free)
The Best Paleo Brownie Cake Ever!
Gluten-free White Chocolate Macadamia Cookies
PrintChocolate Chunk Banana Bread Cookie Skillet (grain-free)
This chocolate chip banana bread cookie skillet is made with all gluten-free and dairy-free ingredients. Plus it can easily be made vegan and nut-free!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
Yield: 8 pieces 1x
Ingredients
- 1 cup of mashed banana (about 2 ripe bananas)**
- ⅓ cup liquid coconut oil
- ⅓ cup creamy nut or seed butter
- 3 tablespoons maple syrup or coconut sugar
- 2 eggs (or sub 2 flax eggs)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1.5 cups almond flour (or sub 1 cup oat flour. please don’t use coconut flour!)*
- ½ cup chocolate chips
- ½ teaspoon flaky sea salt, to sprinkle on top (optional)
Instructions
- 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!)
- 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
- Add in almond flour, baking powder and mix again
- Fold in dark chocolate and add to greased skillet
- Sprinkle sea salt on top and bake in oven for 20 minutes
- *Will stay good for 5 days or you can freeze for longer!
Notes
*If you use oat flour and the batter looks dry, add a splash of nut milk if you have!
**If you don’t have banana, use applesauce
- Category: grain-free, gluten-free, dairy-free
- Cuisine: dessert, snack
xx, Rach
Share this recipe
Margaret Ann @ MAK and Her Cheese
Ooooooh this sounds incredible! Mashed banana can really work some magic. Thanks for the recipe!
– MAK
Friday Favorites v.49 | MILES WITH MEGHANN
[…] Well this recipe looks […]
Emily
This looks so good! I was wondering; do you think it would work with chia eggs or no? 🙂
Morgan
I’m out of almond flour, can I substitute oat flour instead? If so, how much?
Rachel
not sure! let me know how it turns out 🙂
Maryna Smoliana
Just made it with oat flour, and instead of maple syrup I used honey, OH. MY. GOD. so delicious 🙂
Rachel
YAAAYYY
meredith scudder
how much oat flour?
Celina
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!
Weekly Web Edit – 5.13.17 – Styled by SkylarStyled by Skylar
[…] Chocolate Chip Banana Bread Cookie Skillet […]
NATASHa
Awesome recipe! I used peanut flour instead of almond flour and peanut butter. Really yummy x
Rachel
yayyy!!
Sunday Things… 5.21.17 – Leah's Plate
[…] chocolate chunk banana bread cookie skillet – OMG no words […]
Mackenzie
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!
Rachel
anything works ! just eye ball timing. 8×8 baking dish etc.
Alleigh
Do you think this would work with unsweetened applesauce in place of the coconut oil? thank you!
Rachel
i haven’t tested that but keep me posted!
Peanut Butter Banana Bread Cake – The English Channel
[…] doubled the recipe for Rachel’s grain-free Chocolate Chunk Banana Bread Cookie Skillet and baked it in a 9 x 13″ cake pan. It turned out AMAZING. The look on the birthday […]
Sam
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!
The Most Epic Paleo Chocolate Chip Cookie Cake – rachLmansfield
[…] If I had to pick one thing to eat for the rest of my life, it is this Paleo Chocolate Chip COOKIE CAKE! Created after my Banana Bread Cookie Skillet. […]
Sharzaud Karimi
yummm! how could I incorporate pumpkin puree into this? can I do so without adjusting the other ingredients or time?
Rachel
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
Elizabeth
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!
Rachel
awww yay! xoxo
Jenny
This is legit the best recipe ever. I’m salivating over the second one I made this week. the best recipe on the blog!!
Rachel
YAY xoxoxo
Jessica Nelson
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!!
Rachel
omg YAYYYY so great to hear!! xoxo
Over 20 Healthy + Dreamy Super Bowl Recipes to Make – rachLmansfield
[…] 20) Chocolate Chunk Banana Bread Cookie Skillet (grain-free) […]
Mary
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…
Ashley G
When you say good for 5 days do you mean in an air tight container on the counter or in the fridge?
Rachel
both! i usually do fridge just because i put everything in there 😉
Stef
Can we sub the eggs? Would that work?
Rachel
for flax egg!!
Kim
I made this tonight and it was awesome! Best paleo banana bread recipe I’ve tried. It doesn’t have that spongy texture many paleo baked goods have. I can’t wait to try your other recipes!
Jennie
Hi! Ingredient list says baking powder, but directions say baking soda. Which one? Thank you!!
Rachel
powder!
Ruthie
Love this recipe!! Can you make it vegan with a flax egg?
Rachel
yes !!
Erica
This is absolutely insane! So easy and so incredible delicious. I didn’t use the extra sugar because my bananas were so ripe and it came out great. Thank you yet again for another amazing recipe!
Rachel
aw YAYY thank you!!
Alex
Just made this and I keep telling myself this will be my last slice but somehow I keep reaching for the knife… basically banana bread that cooks in a fourth of the time! I used 1 cup almond flour and 1/2 cup all purpose flour and cooked for 25 minutes and boom!
Megan
Super easy to make and it turned out incredible! I used oat flour since I didn’t have any almond flour. The texture is so gooey and perfect, I will definitely be making again!
Rachel
aw thank you!!!
Jillian
So I’m definitely a fan girl over here making Rachl recipes left and right…and this one might be the best one I’ve made. Delicious, the perfect combination of a cookie, cake, and banana bread, one bowl, quick to cook…there is literally nothing wrong with this recipe. Made it exactly as written, sprinkled generously with flaky sea salt…amazing!
Ellen
Thank you for the delicious recipe! In the ingredient lists it states 1 tsp baking powder, but in the instructions it says baking soda. Which is it? I guessed and went with the baking powder…in the oven now so well see how it goes!
Rachel
baking powder!!!
Quinn
This recipe is truly fabulous! It tastes indulgent but has such a simple ingredient list. Turns out perfectly every time and has become a staple in my house!
Rachel
YAYYY
Gabriella
Probably my favorite recipe ever! We make it once a week because my family is so obsessed with it! We have tried both oat and almond flour and prefer the oat 🙂
Rachel
awww thank you!!! yay!!
Emily
Loved it!!! Made it Sunday for the week and my husband finished it off by Tuesday 😉
Rachel
aawww yay!
Jess
Excited to make this! By liquid coconut oil do you just mean melted? I don’t have coconut oil that’s liquid at room temp, just regular solid coconut oil- so is it better to use vegetable oil instead?
I’m a novice baker and worried I’ll mess up the recipe, so thanks for your help!
Rachel
yes melt it then once it cools use it!! and measure it in liquid/melted form
Miranda Fosnaugh
10/10, so easy to follow and SUCH good flavor with minimal added sugar!! Delicious!!!!
Gabriela Quarantiello
So insanely delicious! Would eat this every day if I could. Ended up subbing in 1/4 cup ghee for the 1/3 cup coconut oil and it worked out great.
Thanks so much for the recipe!
Rachel
yaaayyy!!!
Lioli
Running out of nut butter, can I just skip that? 🙂
Rachel
i don’t recommend skipping an ingredient in any baking recipe 😉
Colleen
So good! Tastes like cake! Can’t believe it only has 3T sugar!! Yumm!
Rachel
🙂 YAY!
Jess
Looks amazing! Could you clarify the ratio of water to ground flax for the flax eggs in your recipes? I’ve seen different sites use different amounts of water, and last time I tried using a flax egg my batter turned out too watery. Thanks!
Nia
I usually use a 1:3 ratio. So, for every tablespoon of flax meal, 3 tablespoons of water. Hope this helps!
Nia
Made this today and it was amazing ! I made half of the recipe and made slight changes- I used 1/4 cup oat flour and about 1/3 cup almond meal. Also replaced the maple syrup with honey. Everyone in my family liked it a lot. Definitely worth it!
Rachel
yayyy thank you!!!!!!
Hanna
Just tried this today and it was delicious! I used a 9×9 baking pan and it took about 7-9 min more than the recommended time. I also subbed salted butter for coconut oil! Love it!!
Rachel
love the butter sub! xx
Ioana R
This was handsdown one of the best delicious breakfasts I’ve ever had! And i’ve had quite a few.
I couldn’t believe how good it tasted and it melted so nice in my mouth, YUM! I used tahini and added on top cacao beans and ate it with cashew yoghurt. Fortunately, i still have 2 slices which I’ll turn them into a snack later in the afternoon. Already salivating at it, LOL.
Really, thank you, Rachel! This one’s a winner and adding it on my list of ‘breakfasts on repeat’.
Rachel
awww YAYYY!
Alex
So easy and so delicious!!! I cannot wait to make this again! Thank you for another yummy recipe Rachel!
Rachel
yaaayy thank you!!
Sarah
this recipe is insanely delicious. the texture is unreal. thanks rachel! and congrats on your new addition 🙂
Rachel
thank you!!
Sam
I make this at least once a month! It actually tastes great without any maple syrup or coconut sugar, and I find that about 26 mins is perfect in the oven! Thank you!!!
Christina
Amazing! My pan and oven required a longer bake time but It turned out amazing!!!!
Rachel
yayyyy!!!
Wes Stoner
If I want to make as regular cookies can you give me an idea of the time in oven difference from the skillet cookie? Thank you very much.
Rachel
i dont recommend it! its too cakey. try these – Soft and Chewy Gluten-free Chocolate Chip Banana Bread Cookies