Chocolate PB Banana Skillet Cake (Vegan, Gluten-Free)

Print

This recipe was originally called Banana PB Cookie Skillet buuuuuut you GUYS… I failed you! I remade the recipe this week and while it was delicious AF, I realized I steered you wrong.

So… I essentially suck. Thank you for loving me regardless.

First off, life is better with chocolate. Can we all just agree on that? I HAD to add chocolate chips to the party to make this recipe more… well more better mmk?

Secondly, this skillet recipe isn’t cookie like AT ALL. What was I thinking? It has a light and airy cake texture which makes me believe this baby would be PERFECT for with a peanut butter frosting smeared all over it in. In fact…. this may need to happen! It’s a good thing my birthday is next month huh?

HINT HINT WINK WINK TELL ME I’M PRETTY

Anyway, I remedied the whole situation by revamping the pictures and the title. I hope you can forgive me.

And since you’re going to forgive me… do so by making this cake!

This vegan, no sugar added and gluten-free Chocolate PB Banana Skillet Cake is perfect for a crowd!

Further Food Nutritionist Commentary:

Peanut butter is high in protein, phosphorus, and zinc. Protein helps build healthy muscles, phosphorous helps build healthy bones and cell and zinc supports a healthy immune system.

By Camryn Goldstein

Chocolate PB Banana Skillet Cake (Vegan, Gluten-Free)

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Servings: 16

Ingredients

2 tablespoon Flaxseeds
3 small Bananas *235g, mashed
1 cup Peanut Butter//alt. use any nut or seed butter
3 tablespoon Coconut Oil melted
1 1/2 teaspoon Vanilla Extract
1 1/2 cup Almond Flour
2 tablespoon Coconut Flour
1 teaspoon Baking Soda
1/4 teaspoon salt
1 teaspoon Cinnamon
1/4 cup Mini Chocolate Chips *sugar-free to make no sugar added

Instructions

  1. Preheat your oven to 350 degrees F. Grease your cast iron skillet if it isn’t greased already and set aside.
  2. In a large bowl, mix together the wet ingredients until slightly fluffy. About 1 minute.
  3. Add the dry ingredients and mix until just combined.
  4. Bake for 18-20 minutes. The center will still be soft but a toothpick should pull out clean.
  5. Let the cookie cool completely in the skillet before slicing and serving. About 30-60 minutes. Or you can be like me and eat it immediately with a spoon right out of the skillet.
Preheat your oven to 350 degrees F. Grease your cast iron skillet if it isn’t greased already and set aside. In a large bowl, mix together the wet ingredients until slightly fluffy. About 1 minute. Add the dry ingredients and mix until just combined. Bake for 18-20 minutes. The center will still be soft but a toothpick should pull out clean. Let the cookie cool completely in the skillet before slicing and serving. About 30-60 minutes. Or you can be like me and eat it immediately with a spoon right out of the skillet.

Nutrition Information

Per Serving: Calories: 172; Total Fat: 13 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 205 mg; Potassium: 185 mg; Carbohydrate: 13 g; Fiber: 3 g; Sugar: 6 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 1%; Iron: 4%; Calcium: 7%

Easily add protein to ANY recipe with Further Food Collagen. Learn more here!

 

Print
further food collagen

Leave a comment

Your email address will not be published.

One thought on “Chocolate PB Banana Skillet Cake (Vegan, Gluten-Free)

Send this to friend