this easy banana chocolate chip yogurt skillet cake is made in one pan and is so tender and delicious you’ll have a hard time keeping it around for long!
Ah, the never-ending quest to come up with things to use your old bananas with…
For me, because I only use them in baked goods and smoothies (I just haven’t gotten to that point yet where I can unpeel a banana and bit into it) I always find myself with a few leftover after buying a batch. I always freeze a few to have on hand for my 4-ingredient green smoothies but that usually still leaves me with 2 or 3 that sit browning on my countertop.
Luckily there’s no end to creative things that you can do with bananas!
And I have to say that this one may just be my new favorite. It literally requires only one (oven safe!) pan and a whisk! It was so simple to pull together that my 4-year old niece actually managed to do most of the work (and had an absolute blast doing it).
It may have ended up a tad messier than had I done it by myself, but I absolutely love that she gets excited about baking and I’m willing to do anything to foster that (even if it makes cleaning up take two times as long).
There’s nothing better than watching a kid get to happily gobble up something that made “themself.” Even my 7-year old niece gobbled this right up when we were done!
I have to admit I can’t blame her – the banana, chocolate chip and cinnamon smell literally filled the kitchen as it baked.
Pretty impossible to resist.
Moist, fluffy plus with whole grains and fiber from the flour and the bananas, this goes perfectly paired with a glass of milk for breakfast, a snack or even a sweet after-dinner treat!
whole grain chocolate chip banana yogurt skillet cake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 large slices 1x
- Category: cake
Description
this easy banana chocolate chip yogurt skillet cake is made in one pan and is so tender and delicious you’ll have a hard time keeping it around for long!
Ingredients
- 4 tablespoons unsalted butter
- 3 very ripe bananas, mashed
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cake spice (*see note)
- 1 1/2 cup white whole wheat flour (all-purpose would also work here)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plain greek or skyr yogurt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Melt the butter in the skillet on the stove top over medium low heat (being careful not to let it burn).
- Remove from heat and in the same skillet, add the sugar, vanilla, egg, cinnamon, cake spice (if usig), mashed bananas & salt. Whisk well to combine.
- To the skillet add baking soda, baking powder and flour. Using a rubber spatula carefully fold to incorporate the dry ingredients (this part can get a little messy so if you don’t like mess, put a towel under the pan to catch what falls).
- Once the dry ingredients are mostly incorporated, fold in yogurt followed by the chocolate chips until everything is well combined.
- Bake in the oven for about 40-45 minutes or until a knife inserted in the center comes out clean (or with just a few wet crumbs). Since every oven is different, you may want to start checking at around 35 minutes to ensure you don’t over cook it.
Notes
- If you do not have cake spice on hand, you can either just omit it or sub in 1/2 tsp more of ground cinnamon.
Keywords: cake, banana, skillet cake, chocolate chip, whole grain
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I love baking in my cast iron skillet so this recipe is perfect for me! Loving the look and sound of a choc chip and banana cake.. definitely craving a slice right now!
Same – I don’t do it nearly enough and I have no idea why because it’s SO simple. Definitely give this recipe a try sometime – it’s amazingly easy and delicious 🙂
This looks scrumptious!
Thank you! It really turned out great – I highly recommend it!
I just got my first cast-iron skillet, so I’m on the hunt for new recipes… I’ll definitely have to give this one a try! Thanks for sharing. (:
Oh yay! It’s such an awesome tool to have – there are TONS of good recipes. Hope you like this one – it was a hit for us!
What is the size of the skillet that you used for this recipe?
It’s a #7 pan so about 8-1/4″ 🙂
My cast iron skillet is way smaller than the one in your photo… still, I’d really like to try the recipe. Will it bake well in a regular baking pan?
Hi there! Yes, it should work in a regular pan as well! I would mix the ingredients in a separate bowl and then pour into a greased baking pan 🙂
thanks! 🙂
What do you mean by “cake spice”? I’m 72, and never heard of it before….maybe allspice? there’s a mix for pumpkin pie spice…..I use separate spices for gingerbread….cinnamon is already in the recipe…..wracked my brain, but I give up! ha Please let me know! 🙂
Cake spice is a mix of cinnamon, anise, nutmeg, allspice, ginger and cloves. I buy mine at Penzey’s (https://www.penzeys.com/online-catalog/cake-spice/c-24/p-37/pd-s) – you can easily sub in more cinnamon for it! 🙂
Thanks for the info, and the online address!….Sounds like a good mix of spices to have around! I’ll have to try it!
You’re so welcome. It’s delicious! I highly recommend it! 🙂
Made this last night to have for breakfast this weekend and it’s delicious! Not too sweet or heavy and great for on the go!
xo, Skylar
http://www.styledbyskylar.com
Yay! So glad you liked it!
Thanks for the recipe! How much salt?
Of course! 1/4 to 1/2 teaspoon should work! Just updated the recipe 🙂