Description
This chocolate banana skillet cake is baked with a layer of creamy chocolate SunButter in the center! It’s so moist with a rich filling and tender roasted bananas on top. Serve it warm with a scoop of ice cream!
Ingredients
Chocolate Banana Skillet Cake
- 1 1/2 cups (198g) gluten free baking flour (or regular all purpose flour)
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup (60g) regular or plant-based milk
- 1/2 tbsp white or apple cider vinegar
- 3/4 cup (150g) granulated sugar (or coconut sugar)
- 1/4 cup (60g) coconut oil, melted
- 1 1/2 cups (385g) finely mashed ripe banana (about 3–4 bananas)
- 1 tsp vanilla extract
- 1/4 cup (55g) hot coffee or hot water
- 1 cup (250g) Chocolate SunButter
- 2 ripe bananas, for topping
Instructions
Chocolate Banana Skillet Cake
- Preheat the oven to 350F and lightly grease an 11″ cast iron skillet.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a measuring glass, mix together the milk and vinegar. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, mashed banana, and vanilla.
- Mix in the milk and vinegar mixture.
- Then dump in the dry ingredients and mix until everything is halfway combined.
- Pour in the hot coffee and mix to fully combine the batter.
- Spread half of the batter in the bottom of the skillet.
- Drizzle the Chocolate SunButter in an even layer. Then cover with the other half of the batter and spread even.
- Slice the two extra bananas down the center hotdog style. Lay the bananas on top of the batter, cut side up.
- Bake for 30 minutes.
- Allow the cake to cool for about 30 minutes at room temp. Then slice into the warm cake and serve with vanilla ice cream. Enjoy!
Equipment
Buy Now → - Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
