Chocolate Chip Banana Bread Skillet

This Chocolate Chip Banana Bread Skillet recipe takes banana bread to a whole new level! Its rich, gooey, melt-in-your-mouth goodness is pure indulgence!

If you are here for a healthy banana bread, hop over and try our Sheet Pan Banana Bread.

Why we love chocolate chip banana bread skillet

We are big fans of skillet recipes. We find that baking in a skillet results in the best textures. You get a fluffy center and a thick crust when you bake banana bread in a skillet. Truly, this bread is more of a cake than a loaf!

Another reason we love this recipe is because it is packed with chocolate. There are white chocolate chips and semi-sweet chocolate chips mixed in the batter and poured on top. AND we include melty chocolate squares stuffed in the middle.

You can totally serve this banana bread as a cake! But you can also disguise this dessert as breakfast. Any way you slice it, you can’t go wrong.

How to make chocolate chip banana bread skillet

1. Peel the ripe bananas and mash them in a large mixing bowl. You can use a fork or a spatula. The goal is to leave them a bit lumpy.
2. In a separate bowl, mix the butter and sugar together. You can use a stand mixer, an electric hand mixer, or a whisk for this part!
3. Next, add in the eggs and vanilla, and whisk until the mixture is smooth.
4. Mix in the Greek yogurt, mashed bananas, baking soda, and salt. When it is fully mixed, add in the flour until the batter is smooth.
5. Pour half of the batter into a 12-inch cast iron skillet.
6. Sprinkle half the chocolate chips, creating a layer of chocolate.
7. Pour the rest of the batter on top of the chocolate layer.
8. Sprinkle the top with the remaining chocolate chips.
9. Bake for 35-40 minutes in the oven at 350 degrees. If the top starts to brown too much, loosely cover it with foil.
10. Remove from the oven and allow it to cool fully.
    • Note: The banana bread will continue to cook in the cast iron from the residual heat.
11. Slice and serve!

How to store this banana bread

This banana bread cake is so good, it is doubtful you will have leftovers! But the great news is that it is very easy to store. If you are going to eat it the same day, you can leave any leftovers on the countertop at room temperature.

To make this banana bread last longer, you can store it in the fridge for up to 3 days! There are a couple of ways to store it to maintain optimum freshness. If you want to leave the cake whole, we recommend an airtight container. You can also slice it up and individually wrap each slice in plastic wrap. To maintain moisture, you want to limit the amount of air that comes in contact with the crumble of the cake.

You can also freeze our chocolate chip banana bread skillet. Just slice it and wrap it in plastic wrap. A wrapped-up piece of banana bread will last up to 3 months in the freezer!

More Skillet Recipes To Try

If you’re on the search for more scrumptious skillet recipes, you’re in luck! Take a look at a couple of our favorites:

• Our Baklava Skillet Pancake is one of our favorite recipes! It is nutty, sweet, and the perfect shareable breakfast!
• If you love monster cookies, you have to try our M&M Brookie Skillet. We absolutely love how easy it is to make, and the center of this cookie is perfectly melty!

Chocolate Chip Banana Bread Skillet

5 from 2 votes

Author: Food Dolls

Servings: 8 people

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For an indulgent take on banana bread, try our chocolate chip banana bread skillet! It is rich, flavorful and stuffed with melty chocolate.

Ingredients  

1x2x3x

• ▢ 3 medium bananas very ripe
• ▢ 1/2 cup unsalted butter melted
• ▢ 1 cup granulated sugar
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup Greek yogurt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 1/2 cups all-purpose flour
• ▢ 3/4 cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350 degrees Fahrenheit.
• Peel the ripe bananas and mash them in a large mixing bowl. You can use a fork or a spatula. The goal is to leave them a bit lumpy.
  3 medium bananas
• In a separate bowl, mix the butter and sugar together. You can use a stand mixer, an electric hand mixer, or a whisk for this part!
  1/2 cup unsalted butter, 1 cup granulated sugar
• Add in the eggs and vanilla, and whisk until the mixture is smooth.
  2 eggs, 2 teaspoons vanilla extract
• Mix in the greek yogurt, mashed bananas, baking soda, salt. When it is fully mixed, add in the flour until the batter is smooth. Pour half of the batter into a 12-inch cast iron skillet.
  1/2 cup Greek yogurt, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 1/2 cups all-purpose flour
• Place half the chocolate chips in the center, creating a layer of chocolate. Pour the rest of the batter on top of the chocolate layer. Sprinkle the remaining chocolate chips.
  3/4 cup semi-sweet chocolate chips
• Bake for 35-40 minutes. If the tops begins to brown too fast, loosely cover with aluminum foil.

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Nutrition

Serving: 1serving | Calories: 447kcal | Carbohydrates: 62g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 452mg | Potassium: 317mg | Fiber: 3g | Sugar: 37g | Vitamin A: 451IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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