Why settle for a regular old banana bread loaf, when you can have a banana bread skillet full of chocolate chips? If you know me, then you know that I am a banana bread enthusiast. I’ll take it in any form, but my most recent favorite form is in a skillet. Serve it warm and with a scoop of ice cream, a dollop of nut butter, or just by itself. Either way, it is delicious and a guaranteed show stopper.
Although this recipe will wow anyone you make it for, don’t think that means it’s complicated. It’s all made in one bowl with no fussy steps or ingredients. When making the banana skillet, consider these tips:
Spooning and leveling flour - the key to any fluffy and tender baked good is accurately measuring your flour. Accidentally compacting your measuring cup with flour can ruin almost any baked good, so I recommend spooning the flour into your measuring cup until it is full. Then with the flat side of a butter knife, swipe the excess, overflowing flour off. This method is called spooning and leveling your flour. Alternatively, you can use a kitchen food scale to get the most accurate results.
Room temperature ingredients - ensuring that all of your ingredients are at room temperature or the same temperature allows for them to mix together well and as smoothly as possible.
TOTAL TIME: 1 hour
SERVINGS: 8-12 slices
INGREDIENTS:
6 very ripe bananas
1 cup Greek yogurt (room temperature)
3 1/2 cups flour (420 grams)
1/2 cup melted butter (one stick) or ½ cup olive oil
1 cup brown sugar
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup chocolate chips (optional)
1/2 cup walnuts (optional)
Raw sugar (optional)
Cooking spray
METHOD:
Preheat the oven to 350° F and spray a 10 or 11 inch skillet with cooking spray. Be generous.
In a bowl, mash the bananas and then mix in the yogurt, oil/butter, brown sugar, and vanilla extract.
Then, add in the flour, baking soda, baking powder, cinnamon, and salt. Mix together until just combined.
Fold in the chocolate chips and walnuts.
Pour the batter into the skillet and bake at 350° for 30-40 minutes.
Let the skillet cool for 15-20 minutes before serving warm.
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