Molten Banana Fudge Skillet Cake Recipe

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This warm chocolate banana skillet cake is cozy! A delicious banana chocolate cake with a fudgy Chocolate SunButter layer is inside. This vegan, gluten-free dish can also be made regular! Serve this skillet cake warm with vanilla ice cream for maximum flavor.  

Chocolate Banana Skillet Cake – 1 1/2 cups (198g) gluten free baking flour (or regular all purpose flour) – 3/4 cup (75g) unsweetened cocoa powder – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp kosher salt – 1/4 cup (60g) regular or plant-based milk – 1/2 tbsp white or apple cider vinegar – 3/4 cup (150g) granulated sugar (or coconut sugar) – 1/4 cup (60g) coconut oil, melted – 1 1/2 cups (385g) finely mashed ripe banana (about 3–4 bananas) – 1 tsp vanilla extract – 1/4 cup (55g) hot coffee or hot water – 1 cup (250g) Chocolate SunButter – 2 ripe bananas, for topping

Ingredient

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Chocolate-banana skillet cake Pre-heat the oven to 350F and lightly grease an 11" cast iron skillet.

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Step 1

Instructions

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Mix flour, cocoa powder, baking powder, baking soda, and salt in a medium basin. Set aside.  

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Step 2

Stir milk and vinegar in a measuring glass. Set aside. Mix sugar, oil, mashed banana, and vanilla in a large bowl.  

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Step 3

Add the milk-vinegar combination. Stir in the dry ingredients until halfway mixed. 

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Step 4

Mix in hot coffee to properly incorporate batter. The skillet bottom should have half the batter.  

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Step 5

Evenly drizzle Chocolate SunButter. Cover with the second half of batter and distribute evenly. 

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Step 6

Hotdog-style slice the two extra bananas down the middle. Put cut-side-up bananas on the batter.  

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Step 7

Bake 30 minutes. Let the cake cool at room temperature for 30 minutes. Slice the warm cake and serve with vanilla ice cream. Enjoy! 

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Step 8

Floral Separator

Also see

Apple Cider Cake Recipe