Banana Bread Skillet Cookie

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Hard to believe we're already half way through March and almost a quarter of the way through the year. While this year has been a little more stressful and a lot more exhausting than I anticipated, it's all in the name of getting closer to the place I really want to be.

Andy's job changed this year too which has also switched up our home life. For the first time in our married lives, he's working most weekends so I'm having to navigate some weekends alone which is weird for me. I try to make the most of it, but change is always hard - especially when it means less of Andy to myself.

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But anyways, back to the real reason you're here: this recipe.

If this recipe looks familiar it might be because I made some adjustments to my peanut butter cup skillet cookie. When you make a delicious recipe though, why not just make every variation of it?

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We're big fans of tasty desserts that get served up in a hot skillet in our house. When I finished snapping my pics of this recipe and carried a slice over to Andy to taste test he asked me what was special about it.

Andy: Is it dairy-free? Paleo? No sugar added? Gluten free? Anything?

Me: Nope. None of the above.

I think it had been a while since I made a dessert just to make a dessert without trying to keep it healthy or target a specific recipe audience. But this recipe is so good. I love banana bread, and while I would love to constantly bake it up to take to work for weekday breakfasts, I need more protein and savory foods for my first meal of the day. This recipe gives me the chance to eat my banana bread for dessert. A drizzle of chocolate definitely makes it more indulgent, but if you decide to serve up your breakfast like that I will not judge you for it.

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Banana Bread Skillet Cookie


8 slices

Prep Time

15 minutes

Cook Time

35 minutes


  • 2 ripe bananas, mashed

  • 1 c. brown sugar

  • 1/2 c. sugar

  • 1 egg + 1 egg yolk

  • 2 tsp vanilla

  • 1/2 cup creamy peanut butter

  • 2 cups whole wheat pastry flour

  • 1 tsp salt

  • 3/4 tsp baking soda

  • 3/4 c. semi-sweet chocolate chips


  1. Preheat your oven to 350 degrees and grease your skillet.

  2. In a large bowl, mix together the bananas and sugars.

  3. To your bowl, add the egg, egg yolk, vanilla and peanut butter.

  4. Slowly stir in the flour, baking soda, and salt.

  5. Fold in the chocolate chips.

  6. Press evenly into your skillet, sprinkling additional chocolate chips on top.

  7. Bake for 30 - 35 minutes, or until the top is golden brown.