Have you ever watched a good banana go bad?
Some gorgeous, bright yellow bananas withered away in my fruit bowl last week. Although a banana turning the wrong shade of brown is a common sight, I really hate when it happens. It’s a tragedy.
When a banana loses its firmness and turns soft and squidgy, it becomes hard to eat on it’s own. But it’s life doesn’t have to end there. It can in fact be mashed up and used in a number of yummy recipes such as this one. A delicious chocolate banana skillet. Happy days!
Ripe bananas are actually much better to use in cooking since this is when they are at their sweetest and have a more intense banana flavour. They are really a blessing, not a curse.
This chocolate banana skillet is gooey, fudgy, requires just one bowl and you can have it ready in just 20 minutes! Wehey!
Note: This recipe uses one flax egg. If you want to learn more about vegan egg alternatives in cooking and baking, please read my blog post here (link opens in a new tab).
1-bowl chocolate banana skillet
- 1 flax egg
- 1 tbsp melted coconut oil
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 3 tbsp plain flour
- 1 handful dark chocolate chips
- 2 tbsp maple syrup
- 1 ripe banana
- Preheat the oven to 180C (gas mark 4).
- In a bowl, mash the banana, add the remaining ingredients and mix to incorporate. Pour the mixture into a small greased cast iron skillet and bake at 180 degrees celsius for around 15 minutes. Enjoy!