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The Best Banana Skillet Cake with Chocolate Chips

A super delicious, banana-forward, easy peasy banana cake recipe! A one-bowl wonder that draws on browned butter, heaps of vanilla and a touch of nutmeg for the most delicious banana cake out there. Baked up in a skillet and sprinkled with dark chocolate and Demerara sugar (optional), it's like a fancier, casual-chic version of banana bread!
5 from 7 reviews
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Prep Time: 20 minutes
Cook Time: 50 minutes
Course: Dessert
Cuisine: Cake
Keyword: Banana, Cake, Brown Butter, Skillet, Chocolate Chips
Servings: 8 Servings
Author: Rebecca Firth

Ingredients

For the Banana Cake

  • 95 grams unsalted brown butter (about 9 tablespoons (126 g) unsalted butter before browning)
  • 3/4 cup (168 g) water (cold)
  • 2 tablespoons (28 g) any cooking oil (I've used olive oil, sunflower and grapeseed; all work)
  • 1 1/2 tablespoons (19 g) vanilla paste or real vanilla extract
  • 1 teaspoon nutmeg
  • 2 large eggs (cold)
  • ½ cup (110 g) brown sugar (packed; light or dark)
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (277 g) medium ripe banana (about 2 to 3 bananas, peeled and mashed)
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 1/4 cups (304 g) all-purpose flour (how to measure flour)

To Garnish

  • 3 tablespoons (33 g) dark chocolate chips
  • 2 tablespoons (26 g) Demerara sugar (see Notes below recipe)

Instructions

For the Brown Butter

  • Place 9 tablespoons (126 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a large bowl (that is heat-safe). Gather your ingredients while you let it cool a bit (you can set in the fridge to expedite).
    (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)

For the Cake

  • To the butter, add the water, oil, vanilla and nutmeg whisking to combine. Add in the eggs, one at a time, making sure the first is well blended before adding the second. Add the brown sugar and granulated sugar, whisking for about 2 minutes until a bit frothy and well combined. Whisk in the mashed bananas, baking powder, baking soda and salt.
  • Gently whisk in the flour until just combined. Use a spatula to scrape the sides and bottom of the bowl to make sure everything is fully blended. Set aside.

To Garnish

  • Preheat the oven to 350°F (177°C); grease the sides and bottom of a 10–inch (25–cm) cast iron skillet and line with parchment paper, letting the excess hang over the sides of the pan. Make sure to press the parchment into the bottom of the skillet.
  • Pour the cake batter into the prepared skillet and smooth the top with an offset spatula or the back of a spoon. Sprinkle the Demerara sugar and chocolate chips evenly over the top of the cake. Bake in the center of the preheated oven for 50 minutes or until the top is puffed, golden brown and may have some cracks.
  • Let the cake cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to pull the warm cake out of the pan to finish cooling. Serve at room temperature.

Notes

Demerara Sugar

This sugar adds an awesome crunch to the finished cake. If you don’t have any on hand, simply omit it from the recipe. 
If you're not serving this cake the same day it is baked, I would omit the Demerara. It will soften and I don't love the texture on top of the cake. Leave any questions below.

Brown Butter vs Melted Butter

You can melt butter (instead of using brown butter). Just use 8 tablespoons of melted butter instead of the 9 needed for browning.

Why Cold Ingredients?

Since the butter will be warm (and we don’t want to sit around and wait for it to cool), I have you adding in water, oil, vanilla and *COLD* eggs. These things will quickly bring your butter to room temperature. Don’t change up this order.

Why Pre-Heat the Oven after You Mix the Batter?

I love letting cake batter (and muffin batter) sit for a short time. This very small rest window will let the gluten relax and starches swell a bit, resulting in a lighter, fluffier texture. Since you’re pre-heating the oven and prepping your pan, you won’t even really notice the time (it will go by fast, I promise!).

Storing Your Banana Cake

You can store the banana cake in an airtight container at room temperature for several days. After several days, the sugar exterior will soften and lose its crunch. If it’s especially warm and/or humid out, consider storing in the fridge until serving.
If you're not serving this cake the same day it's made, I would omit the Demerara.

Freezing Banana Cake

Wrapped tightly (I usually do a layer of plastic wrap and then aluminum foil) and stored in an airtight container the pumpkin bread will last for several months in the freezer. Skip adding the Demerara sugar to the top pre-bake (but you can still add the chocolate chips). 
 

Want more cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo