Chocolate Chip Banana Bread Skillet
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A soft, moist banana bread baked directly in a covered skillet, with ripe bananas, honey, cinnamon, and plenty of chocolate chips. It can be cooked gently on the stovetop or baked in the oven for a golden top.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 960 g before cooking, which is about 120 g per serving.
Steps
Grease a large skillet with a lid, approximately 28 cm (11 inches) in diameter, with a thin layer of butter. If using the oven method, preheat the oven to 170–175°C (350–350 °F) (338–347°F (170–180 °C)).
Peel the bananas and mash them in a large mixing bowl until mostly smooth, leaving a few small pieces if desired.
Add the eggs, white sugar, and honey to the mashed bananas. Whisk or stir until the mixture is evenly combined.
Add the melted butter, yogurt or heavy cream, and milk. Mix until the wet ingredients are fully incorporated.
Add the flour, baking powder, baking soda, cinnamon, and salt. Gently fold with a spatula just until no dry streaks remain. Do not overmix, or the banana bread may become dense.
Transfer the batter to the greased skillet and spread it into an even layer. Sprinkle the chocolate chips, and any chocolate chunks, evenly over the surface.
For the stovetop method, cover the skillet with its lid and cook over very low heat for about 40 minutes. Do not lift the lid during the first 30 minutes, so the trapped steam and heat can set the bread.
After about 40 minutes, insert a toothpick into the center. The bread is ready when the toothpick comes out clean or with only a few moist crumbs attached.
If desired, place the skillet under a broiler for a few minutes to brown and slightly crisp the top. Watch closely because the chocolate can burn quickly.
For the oven method, bake the covered or appropriately oven-safe skillet at 170–175°C (350–350 °F) (338–347°F (170–180 °C)) for 30–40 minutes, checking the center with a toothpick before removing it.
Let the banana bread cool slightly in the skillet before slicing and serving.
Notes
The source offers both stovetop and oven methods. Keep the stovetop heat very low and avoid opening the lid during the first 30 minutes. Store cooled leftovers covered at room temperature for up to 2 days or refrigerated for several days; rewarm gently before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 307
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
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