This Paleo Skillet Banana Bread is a lighter version of traditional banana bread. Made with less sugar and in a skillet, you need to try this recipe!
Oh look, a breakfast/dessert recipe! Many of you requested dinner recipes so I’ve been doing my best to bring you a ton of whole30 dinners, but the second most requested food item was desserts (I know banana bread is technically a breakfast recipe, but I always end up eating it for dessert, so let’s call it both). However, since it it is January and all, I figured we’d start with something a little bit lighter, like this paleo skillet banana bread. Deal? Deal.
A part of me thinks that we don’t need another banana bread recipe. After all, this almond banana bread is typically my go-to. But, when it comes to healthier baking, I think the world can always use MORE recipes. I like this paleo skillet banana bread because it’s something a little bit different and a great excuse to bust out your favorite cast iron skillet.
I’ve mentioned before that I’m not 100% confident in my gluten free baking abilities; therefore, rest assured this recipe has been tested a handful of times. I originally wanted to use almond flour because it’s my favorite gluten free flour, but I just couldn’t quite get it right. So, I opted to use coconut flour, which is almost always my second choice. Luckily, the coconut flour worked out perfectly, resulting in a FLUFFY skillet banana bread recipe that is surprisingly sweet despite the low sugar content.
For this recipe, you’ll need three ripe bananas, though don’t stress if they’re not perfectly ripe. Once you have those, you’ll use a fork to mash the banana as best you can to try to remove any lumps. Next, you’ll add in the wet ingredients, which in this case are eggs, almond butter and maple syrup.
Note: you can use any oven-friendly skillet, but I highly recommend using a cast iron skillet if you have one.
In the same bowl, you’ll add in the dry ingredients, aka the coconut flour, baking soda, salt, and cinnamon. Last, stir in the chopped walnuts, but of course if you hate walnuts (who are you?), you can omit them.
This paleo skillet banana bread is a guilt-free dessert made with minimal sugar and packed with banana-y goodness!
PrintPaleo Skillet Banana Bread
This skillet banana bread is gluten free, dairy free and full of banana flavor all packed into one skillet.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4-8
- Category: breakfast
- Method: oven
- Cuisine: bread
Ingredients
- 3 ripe bananas, plus 1 for the top (optional)
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1/3 cup coconut flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Optional: 1/3 cup chopped walnuts
Instructions
- Preheat oven to 325°.
- Use a fork to mash the bananas in a large bowl; then, add the eggs, syrup and almond butter and stir with a mixer.
- Next, add flour, sugar, baking soda, salt, and cinnamon and stir so that all ingredients are combined. Last, stir in the chopped walnuts.
- Pour batter into your greased oven-safe skillet. Place a sliced banana on top (optional), then bake bread for 30-35 minutes.
- Remove bread from the oven and wait 15 minutes or so before cutting.
- Enjoy!
Keywords: paleo banana bread, skillet banana bread
What size skillet did you use? Can I make this in a 8×8 pan?
I used a 9″ skillet, but yes a 8×8 pan should work just fine.
What size skillet did you use? How can I make this in a square pan?
I do enjoy preparing banana bread all the time. I’m going to give this a shot this weekend. Thanks for sharing Erin.