Anyone who knows me knows I love Joy The Baker.
I turn to her when I have rotting bananas sitting on my counter, when my bread starts to stale, or when I don’t know what to do with peanut butter. That last scenario is very rare, by the way.
She gets me. Even when her suggestion for peanut butter is making it into a peanut butter & pickle sandwich, I trust her.
So, when I had 4 black bananas on my counter, I knew I could count on her. She didn’t let me down. Her recipe for this skillet cake only had 1 banana, but I had 4, so I made it work. And work it did.
This awesome recipe is adapted from Joy The Baker, if you haven’t gathered.
- ½ cup (1 stick) unsalted butter
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
- ⅛ cup brown sugar
- Preheat oven to 350 degrees F.
- Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in ½ cup brown sugar and vanilla extract and remove from heat.
- Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should be warm, not hot, when you add the egg otherwise the egg will cook.
- Add the egg and whisk together until smooth. Add mashed banana and cinnamon and stir to combine.
- Gently stir in the flour, baking soda, and salt just until incorporated. Add the chocolate and fold together gently.
- Make sure the mixture is spread evenly in the pan. Evenly sprinkle the ⅛ cup brown sugar over the cake. Place in the oven.
- Bake for 15 to 18 minutes until mixture is dry on top, but still slightly soft in the center.
- Remove from oven and allow to cool for 15 minutes. It’s best served warm, but it will last two days, well wrapped, at room temperature.