Banana Chocolate Skillet Cake

This banana chocolate skillet cake caramelizes banana halves in brown sugar butter then tops them with a moist chocolate cinnamon cake batter baked in a cast iron skillet and inverted for a stunning upside-down dessert ready in 40 minutes.

Course Dessert

Cuisine American

Keyword Banana, Chocolate, Chocolate Cake, Easy Recipes, Easy to Bake, Easy to Make, Homemade, Quick and Easy Recipe, Skillet Cake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 351kcal

Equipment

Ingredients

2 tbsp unsalted butter
4 tbsp brown sugar
4 medium bananas sliced in half, lengthwise
1 cup all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ cup egg whites
1 cup brown sugar
½ cup buttermilk
¼ cup avocado oil
2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Heat a 12-inch oven-proof skillet over medium heat and melt butter with brown sugar. Add bananas and sauté until the sugar becomes a syrup. Remove from heat and arrange the bananas neatly in the pan. Set aside.
In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and cinnamon. In another bowl, combine egg whites, brown sugar, buttermilk, oil, and vanilla. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the skillet over the sautéed bananas. Bake for 20-25 minutes, or until the middle of the cake springs back when touched.
Remove from the oven and cool slightly. Invert onto a large plate and enjoy

Notes

Arrange the bananas neatly after sautéing because however they look in the skillet is exactly how they will look on top of the cake after inverting. Take the extra 30 seconds to get them placed the way you want.
Don't overmix the batter once the dry ingredients go in. Stir just until no dry streaks remain and stop. Overmixing produces a dense, tough cake.
Let the cake cool for the full 5 to 10 minutes before inverting. Too soon and the caramel banana layer can stick to the pan or fall apart. Too long and it can stick as the caramel cools and hardens.
Run a knife or thin spatula around the entire edge of the skillet before inverting to make sure nothing is stuck to the sides.

Nutrition