I truly had no clue what to title this recipe when I tested it…..correction: I still have no clue. It’s kind of like a giant skillet cookie, but it also reminds me deeply of banana bread laced with creamy peanut butter and melty chocolate. Alas, it’s now called “Chocolate Peanut Butter Banana Cookie-Bread.”
Despite the trouble in titling this dessert, I had ABSOLUTELY no trouble devouring it. It comes together in one bowl and can be baked in either your favorite cast-iron skillet or in a 9-inch round cake pan. It’s also super versatile when it comes to the add-ins. I used peanut butter, chocolate chips, and chopped toasted walnuts, but you could really use any combination of nut butters, nuts, dried fruit, or chocolate and it would taste delicious.
Per some requests to create gluten-free recipes, this cookie-bread relies on almond flour as its base. Unfortunately, I wouldn’t sub out any other flour variety in this case, as I found little success testing those. Another *important* note: this cookie-bread was tested using 2 whole eggs as well as 1 egg and 1 egg yolk. The two-egg version yielded a lighter, “bread-y” consistency (similar to banana bread), while the one-egg-one-egg-yolk version was slightly denser and gave off a gooey cookie vibe. Both were delicious, and it’s totally personal preference here. If you’re curious, the difference lies primarily in the fat-to-protein ratio, in that the two-egg version has a higher protein content from the extra egg white, while the egg yolk version has a higher fat content due to removing the egg white (egg yolks are primarily lipids). I love food science, so there’s your lesson for the day. If you wanted to test this protein/fat theory, you could sub the one egg yolk in that version for 1 TBSP of your choice fat (like butter or more coconut oil), and it would likely show similar results. But hey- I didn’t test that out, so don’t quote me.
Anyhow, make this recipe!! It’s honestly healthy enough to eat for breakfast. Or slathered with extra peanut butter, warmed in the microwave, and covered up entirely by a massive scoop of ice cream. But that’s just me.
As always, if you make this recipe, don’t forget to share it and tag me @theardentcook on Instagram!
2 eggs (or 1 egg and 1 egg yolk, see recipe notes above)
2 medium ripe bananas, mashed
⅓ cup salted creamy peanut butter (use natural for best texture)
⅓ cup coconut sugar
2 TBSP coconut oil or ghee, melted, plus more for greasing pan
1 ¾ cups almond flour
½ tsp baking soda
1 tsp cinnamon
½ – ¾ cup semisweet chocolate chips
⅓ cup walnuts, toasted and chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch cast-iron skillet or round cake pan with coconut oil.
- In a large mixing bowl, combine mashed bananas, eggs, peanut butter, melted coconut oil, and coconut sugar. Whisk to combine.
- Add almond flour, baking soda, and cinnamon, and stir to combine. Batter will be moist but not overly wet or runny.
- Fold in chocolate chips and walnuts, and pour batter into skillet.
- Bake for approximately 30 minutes, or until middle is set and a cake tester or toothpick inserted into the center of the cookie-bread comes out clean.
- Serve warm with a dollop of extra peanut butter and a scoop of vanilla ice cream. Enjoy!
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