Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

May 11, 2017

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.

And that is how my banana bread cookie skillet was born..

In this recipe, I used Enjoy Life Foods.

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.

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)

Healthy chocolate chip banana bread cookie skillet made with all gluten-free and dairy-free ingredients. Plus it can easily be made vegan and nut-free!

  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8 pieces 1x
  • Category: grain-free, gluten-free, dairy-free
  • Cuisine: dessert, snack


  • 1 cup of mashed banana (about 2 ripe bananas)**
  • ⅓ cup liquid coconut oil
  • ⅓ cup creamy nut or seed butter (code RACHL for free shipping)
  • 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 dark chocolate – code RACHL for free shipping on my fave!!
  • ½ teaspoon flaky sea salt, to sprinkle on top (optional)


  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 powder 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!


*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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

75 Responses

  1. 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!

  2. 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!

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

  4. 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!

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

    1. 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

  6. 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!

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

  8. 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!!

  9. 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…

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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 🙂

  18. Loved it!!! Made it Sunday for the week and my husband finished it off by Tuesday 😉

  19. 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!

  20. 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!

  21. 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!

  22. 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!

  23. 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!!

  24. 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’.

  25. So easy and so delicious!!! I cannot wait to make this again! Thank you for another yummy recipe Rachel!

  26. this recipe is insanely delicious. the texture is unreal. thanks rachel! and congrats on your new addition 🙂

  27. 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!!!

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