Chocolate Fudge Banana Skillet Cake (Vegan and Paleo)

Ingredients

• 60 ml (4 tablespoons)coconut oil (refined for a more neutral flavour)
• 43 g (½ cup)unsweetened cocoa powder
• 225 g (1 cup)mashed banana (about 2 medium bananas)
• 60 ml (¼ cup), or to tastepure maple syrup
• 250 g (1 cup)almond butter
• 2 g (½ teaspoon)baking powder
• 1 g (¼ teaspoon)salt
• 5 ml (1 teaspoon)pure vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F).

2. 2

   Melt the oil

   Put the coconut oil in a 26 cm (10.25-inch) cast-iron skillet and melt it over a low heat.

3. 3

   Whisk the mixture

   Add all the remaining ingredients to the skillet and whisk thoroughly until smooth.

4. 4

   Bake the cake

   Bake in the preheated oven for 15–20 minutes.

What is a chocolate fudge banana skillet cake?

A skillet cake is mixed and baked in an oven-safe frying pan, making it a relaxed, shareable dessert. This American-style version takes its character from ripe banana, cocoa and almond butter rather than flour.

The result is dense and fudgy rather than light and spongy. Coconut oil melts in the pan first, then the remaining ingredients are whisked straight into it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 8g protein, 23g carbs, 26g fat.

Almond butter and coconut oil provide most of the fat, while banana and maple syrup contribute carbohydrates; almond butter also supplies some protein. For a more balanced plate, serve a slice with fresh fruit or a small portion of unsweetened yoghurt.

Choosing the ingredients

Banana: Use ripe bananas and mash them well so they blend evenly into the batter. Their sweetness and moisture help give the cake its soft centre.

Almond butter: A smooth, well-stirred butter makes the mixture easier to whisk. For a nut-free version, use sunflower seed butter or soy nut butter.

Cocoa and syrup: Unsweetened cocoa gives the cake its chocolate flavour, while maple syrup can be adjusted to taste. Refined coconut oil keeps its flavour more neutral.

Getting a smooth batter

Melt the coconut oil gently over low heat; it only needs to become liquid. Whisk in the other ingredients until there are no visible streaks of cocoa or almond butter.

A few small banana flecks are fine, but large lumps can leave uneven patches in the baked cake. Mash the banana thoroughly before adding it if needed.

How to judge doneness

Start checking at 15 minutes, as the recipe gives a 15–20-minute baking window. The centre should look set rather than liquid, while still retaining a fudgy texture.

The skillet will be very hot when it comes out of the oven. Let the cake rest briefly before serving so it is easier to portion.

Pan and timing

Use a 26 cm (10.25-inch) cast-iron skillet, as specified, and make sure it is suitable for oven use. A different-sized pan may change how quickly the centre bakes.

The method includes 15–20 minutes of baking, so allow for that time as well as mixing and preheating. The listed total time of 5 minutes does not match the baking instructions.

Serving the cake

Serve it warm from the skillet, taking care around the hot handle. A small spoonful of dairy-free yoghurt or fresh berries can add a cool, bright contrast to the rich chocolate flavour.

Cut into eight portions for the stated serving size. The cake is substantial, so it also works well with coffee or tea rather than a large, heavy accompaniment.

Recipe notes & tips

• Use ripe bananas for easy mashing and a sweeter flavour.
• Stir almond butter well before measuring so the oil is evenly incorporated.
• Whisk the cocoa in thoroughly to avoid dry pockets in the batter.
• Keep the hob on low while melting the coconut oil.
• Begin checking for doneness at 15 minutes.
• Use oven gloves when handling the skillet after baking.

Variations

• Make it nut-free: Replace the almond butter with sunflower seed butter or soy nut butter.
• Adjust the sweetness: Add maple syrup to taste before baking.
• Add a chocolate finish: Scatter a few dairy-free chocolate pieces over the batter before baking.
• Bring out the banana: Add a few thin banana slices over the top before it goes into the oven.
• Serve with berries: Add fresh berries alongside each slice for a tart contrast.

Common mistakes to avoid

• Using unripe bananas: They are harder to mash and less sweet; choose ripe bananas.
• Leaving cocoa pockets: Whisk until the batter looks evenly coloured and smooth.
• Heating the oil too quickly: Melt it over low heat so it does not become excessively hot.
• Overbaking the cake: Check from 15 minutes and take it out once the centre is set but still fudgy.
• Handling the pan bare-handed: The skillet stays hot after baking; use oven gloves.

How to store

Once cool, cover the skillet or transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions gently in the microwave or in a low oven until just warm.

Frequently asked questions