Save My sister brought her cast-iron skillet over one rainy Saturday and announced we were making dessert in it. I thought she was joking until she started mashing bananas into cookie dough with the confidence of someone who'd done this a hundred times. The smell of warm oats, melting chocolate, and toasted walnuts filled the kitchen within twenty minutes. We ate it straight from the pan with two spoons, and I haven't made cookies any other way since.
I made this for a friend's birthday once, and she kept asking what made it taste so familiar. When I told her it was banana, chocolate, and walnuts, she laughed and said it was like eating her breakfast smoothie as dessert. We served it with vanilla ice cream that melted into every warm crevice, and she declared it her new favorite thing. Now she requests it every year instead of cake.
Ingredients
- Old-fashioned rolled oats: They give the cookie a hearty chew and soak up the banana moisture beautifully, so don't swap them for quick oats or the texture will fall flat.
- All-purpose flour: This holds everything together without making it cakey, just enough structure to slice cleanly once it cools a bit.
- Baking soda and baking powder: The duo creates a gentle rise and soft crumb, and skipping either one will leave you with a dense puck instead of a tender cookie.
- Unsalted butter, melted: Melted butter blends into the sugars easily and keeps the dough spreadable, plus it adds that rich, toasty flavor you expect from a skillet dessert.
- Light brown sugar and granulated sugar: Brown sugar brings molasses depth and chewiness, while granulated sugar crisps the edges, and together they balance perfectly.
- Egg: One large egg binds everything and adds moisture, so make sure it's at room temperature for smoother mixing.
- Pure vanilla extract: A teaspoon brightens the whole batter and makes the chocolate and banana sing, so use the real stuff if you can.
- Ripe bananas, mashed: They should be spotted and soft, almost too ripe to eat plain, because that's when they're sweetest and blend into the dough without chunks.
- Semisweet chocolate chips: They melt into gooey pockets throughout the skillet, and semisweet keeps it from being too sugary.
- Chopped walnuts: Toasted walnuts add crunch and a slight bitterness that balances all the sweetness, and chopping them yourself ensures even distribution.
- Chopped dark chocolate (optional): If you want extra richness and deeper chocolate flavor, toss in some chopped dark chocolate for pockets of intense melty goodness.
Instructions
- Prep the skillet:
- Preheat your oven to 350°F and grease a 10-inch cast-iron skillet generously with butter or nonstick spray. A well-greased pan means you can scoop out warm slices without them sticking to the bottom.
- Mix the dry ingredients:
- Whisk together the oats, flour, baking soda, baking powder, and salt in a medium bowl until evenly combined. This step prevents clumps and makes sure every bite has the right texture.
- Cream the wet base:
- In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until smooth and glossy. It should look like wet sand turning into caramel.
- Add egg, vanilla, and banana:
- Beat in the egg and vanilla, then fold in the mashed bananas until the mixture is pale and creamy. The banana will lighten the color and add natural sweetness.
- Combine wet and dry:
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, stirring just until no flour streaks remain. Overmixing will make the cookie tough, so stop as soon as it comes together.
- Fold in the chunky add-ins:
- Stir in the chocolate chips, walnuts, and dark chocolate if using, making sure they're evenly distributed. You want every scoop to have a little bit of everything.
- Spread into the skillet:
- Pour the batter into your prepared skillet and spread it out evenly with the spatula, pushing it gently to the edges. The dough will be thick and sticky, which is exactly right.
- Bake until golden:
- Bake for 22 to 25 minutes, until the edges are set and golden and the center still looks slightly soft. A toothpick inserted in the middle should come out with a few moist crumbs clinging to it.
- Cool and serve:
- Let the skillet cool for 10 minutes on a wire rack before serving warm. It's perfect with a scoop of vanilla ice cream melting into the center.
Save There was a night when I pulled this out of the oven just as friends showed up unannounced, and we sat around the kitchen counter with forks and spoons, laughing and fighting over the corner pieces. Someone said it tasted like childhood and comfort all at once, and I realized that's exactly what a warm skillet dessert is supposed to feel like. It's not fancy, but it turns any ordinary moment into something you want to remember.
How to Store and Reheat Leftovers
Cover the skillet tightly with foil or transfer slices to an airtight container, and they'll keep in the fridge for up to four days. When you're ready to eat, warm individual slices in the microwave for about 20 seconds, or reheat the whole skillet in a 300°F oven for 10 minutes until it's gooey again. The texture is best when it's warm, so don't skip the reheating step if you want that fresh-baked feel.
Swaps and Substitutions
If you want to make this vegan, swap the butter for melted coconut oil and replace the egg with a flax egg made from one tablespoon of ground flaxseed mixed with two and a half tablespoons of water. Pecans work just as well as walnuts if that's what you have on hand, and you can toss in dried cherries or shredded coconut for a tropical twist. I've also made this with gluten-free all-purpose flour, and it turned out just as chewy and delicious, though it was slightly more crumbly around the edges.
Serving Suggestions
This skillet is incredible with a big scoop of vanilla ice cream melting into the warm center, but it's also great with whipped cream, a drizzle of caramel sauce, or even a dollop of peanut butter. I've served it for brunch with coffee, as a dessert after dinner, and once as a late-night snack straight from the fridge with cold milk.
- Top with sliced bananas and a sprinkle of cinnamon for extra banana flavor.
- Drizzle with melted peanut butter or Nutella for a richer finish.
- Serve with a side of fresh berries to cut through the sweetness.
Save This skillet has become my go-to when I want something warm and comforting without spending an hour in the kitchen. It's forgiving, delicious, and always makes people smile when you set it down in the middle of the table with a pile of spoons.
Recipe FAQs
- → Can I make this without a cast-iron skillet?
Yes, you can use any 10-inch oven-safe pan or baking dish. Adjust baking time as needed based on your pan's material and depth.
- → How ripe should the bananas be?
Use ripe bananas with brown spots for the best flavor and natural sweetness. They should mash easily and provide moisture to the batter.
- → Can I substitute the walnuts with other nuts?
Absolutely! Pecans work wonderfully as a direct substitute, or try almonds or hazelnuts for a different flavor profile.
- → How do I store leftovers?
Cover the skillet tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Reheat individual portions in the microwave for 15-20 seconds.
- → Can this be made vegan?
Yes, replace the butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Ensure your chocolate chips are dairy-free.
- → Why is the center still soft after baking?
This is intentional for a gooey, cookie-like texture. The skillet continues cooking slightly after removal from the oven. A few moist crumbs on a toothpick indicate perfect doneness.