Banana-Nut Skillet Cake


Kei Demand, Staff

1/2 cup (1 stick) Unsalted Butter

 1 cup Brown Sugar, packed

1 Large Egg

1 tsp Pure Vanilla Extract

1 Banana (Ripe or Old, but mashed)

1 tbsp Honey

1/2 tsp Ground Cinnamon

2 cups All-Purpose Flour

3/4 tsp Baking Soda

1/2 tsp Salt

1 cup Chocolate Chips

1/2 cup Pecans (or any nuts of your choice)

  1. Preheat your oven to 350°.
  2. Melt butter in a cast iron skillet over medium-low (now turn it a bit lower) heat. Whisk in sugar and vanilla until combined. Cool your mixture for 5 minutes.
  3. Make sure your mixture isn’t hot then add your egg, whisk in well. If your skillet is still hot, your egg will cook (we don’t want that!!!).
  4. Add your banana, honey, and cinnamon.
  5. Carefully mix in your dry ingredients. Be careful, this part gets a little messy if you’re not careful.
  6. Add your chocolate and pecans. Break up your pecans when mixing them into the batter, but save a few whole pieces to throw on top.
  7. Bake for 16-18 minutes, the cake is good when it’s left a little bit uncooked in the middle.

Grab a spoon and dig in!

{If cooked all the way through the texture will be too crumbly and dry. But the banana and honey will moisten and densen it up a bit on the second day (if it lasts that long).}

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