Banana Chocolate Skillet Cake

Get ready for a dessert that’s part magic trick, part comfort food, and totally irresistible. This banana chocolate skillet cake starts on the stovetop with bananas caramelizing in butter and brown sugar, then gets topped with the most amazing chocolate cake batter and finished in the oven. When you flip it out, those caramelized bananas become this gorgeous, gooey topping that’ll make everyone think you’re some kind of dessert wizard.

The best part? Everything happens in one skillet, so you get all the wow factor of a fancy upside-down cake without juggling multiple pans. It’s like banana bread and chocolate cake had a really delicious baby, and honestly, I can’t decide which part I love more: the fudgy chocolate cake or those sweet, caramelized bananas on top.

Before you get started

Make sure you’re using an oven-safe skillet for this recipe. Cast iron is perfect, but any 12-inch skillet that can go from stovetop to oven works great. Those bananas need to be just ripe enough to be sweet but still firm enough to hold their shape when you slice them lengthwise. Too ripe and they’ll turn to mush, not ripe enough and they won’t caramelize properly.

Also, room temperature ingredients mix better, so pull out your egg whites and buttermilk about 30 minutes before you start baking.

What You Need To Make Banana Chocolate Skillet Cake

For the caramelized topping, you’ll need butter, brown sugar, and bananas. The cake itself calls for flour, cocoa powder, baking powder, baking soda, cinnamon, egg whites, more brown sugar, buttermilk, avocado oil, and vanilla extract. All the exact measurements are in the recipe card below.

How To Make Banana Chocolate Skillet Cake

Start by preheating your oven to 350°F. While that’s heating up, get your skillet on the stove over medium heat. Drop in your butter and brown sugar, stirring as they melt together into this glossy caramel situation. Slice your bananas in half lengthwise and gently lay them in that bubbling sugar mixture. Let them sauté for a few minutes until the sugar turns into a proper syrup and those bananas start to caramelize. The smell alone is worth making this cake.

Take the skillet off the heat and arrange those bananas nicely. They’re going to be the star of the show when you flip this cake, so make them look pretty. Maybe a nice spiral pattern or just lined up neat and tidy. Set the skillet aside while you make the batter.

In a big bowl, whisk together all your dry ingredients: flour, cocoa powder, baking powder, baking soda, and cinnamon. That cinnamon is key here because it brings out both the chocolate and banana flavors like nobody’s business. In another bowl, beat together your egg whites, brown sugar, buttermilk, oil, and vanilla until everything’s smooth and happy.

Pour the wet ingredients into the dry and mix just until combined. Don’t go crazy with the mixing because nobody likes a tough cake. The batter should be smooth but don’t worry if there’s a tiny lump here and there. Pour this chocolate goodness right over those caramelized bananas in your skillet, spreading it gently to the edges.

Slide that skillet into your preheated oven and let it bake for 20 to 25 minutes. You’ll know it’s done when the middle springs back when you give it a gentle poke. The edges might look a tiny bit darker than the center, and that’s perfect.

Let it cool in the skillet for about 5 minutes, then here’s the fun part: run a knife around the edges to loosen it, put a big plate over the top, and flip the whole thing over. Lift off the skillet and boom! Those beautiful caramelized bananas are now your stunning cake topping.

Commonly Asked Questions

Can I use regular eggs instead of egg whites?

Sure thing! Use 2 whole eggs instead of the half cup of egg whites. The cake might be slightly denser, but it’ll still be delicious.

What can I substitute for buttermilk?

Make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. Works like a charm every time.

Can I make this without a skillet?

You could use a regular cake pan, but you’d need to make the caramelized bananas in a separate pan first, then arrange them in your greased cake pan before adding the batter.

How do I store leftovers?

Cover and keep at room temperature for a day, or in the fridge for up to 3 days. The cake actually gets even more moist and fudgy after a day, if it lasts that long!