Chocolate Chunk Banana Bread Cookie Skillet (grain-free)

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5 from 16 reviews

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


  • 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)


  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

  • Author: rachel mansfield
  • Category: grain-free, gluten-free, dairy-free
  • Cuisine: dessert, snack