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 made with almond flour for a grain & dairy-free dessert!

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    Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

    • Author: rachel mansfield
    • Yield: 1 skillet 1x
    • Category: grain-free, gluten-free, dairy-free
    • Cuisine: dessert, snack
    Scale

    Ingredients

    • 1 cup of mashed banana (about 2 ripe bananas)
    • ⅓ cup liquid coconut oil
    • ⅓ 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
    • ½ cup dark chocolate (I used Enjoy Life Food’s chunks, mini’s and dark chocolate chips)
    • ½ teaspoon flaky sea salt, to sprinkle on top (optional)

    Instructions

    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!

    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!

    42 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. 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!

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

    5. 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!

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

    7. 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!!

    8. 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…

    9. 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!

    10. 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!

    11. 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!

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