RECIPE

Decadent Chocolate-Banana Skillet Cookie

Name: Decadent Chocolate-Banana Skillet Cookie
Cook time: 1 h
Yield: 1-2

Recipe Created For

16 cm Heart Skillet

Main Course

Chocolate

Cook Time

Under 1 hour

Serving Size

1-2

Cook Mode

INGREDIENTS

1/3 cup (75 ml) unsalted butter, melted
1/3 cup (75 ml) brown sugar
1 egg
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) buckwheat flour
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) cardamom
1 very ripe banana, mashed
½ cup (125 ml) dark chocolate, coarsely chopped
½ tsp (2.5 ml) flaky salt

Chocolate Cardamom Sauce

¼ cup (60 ml) dark chocolate, coarsely chopped
¼ cup (60 ml) 35% cream
¼ tsp (1 ml) ground cardamom

Caramelized Banana and Nuts

1 ½ tbsp (22.5 ml) salted butter
1 tbsp (15 ml) brown sugar
1 banana, sliced into rounds
¼ cup (60 ml) almonds, chopped

Vanilla and coffee ice cream, for serving

Our Decadent Chocolate-Banana Skillet Cookie takes its name from the piece of cookware it’s prepared in, serving up a delicious dessert for two in no time. Combining dark chocolate, almonds, and bananas, this recipe is the perfect addition to any dinner table, especially on Valentine’s Day.

Our Heart Skillet is all you’ll need for this recipe, providing superior heat retention and even heat distribution without burning the cookie. This versatile piece of cookware is the ideal shape for this skillet cookie, delivering the perfect balance between a soft, fluffy interior and crispy golden exterior. Alternatively, the Iron Handle Skillet can be used, exposing the batter to a consistent heat source for an even bake.

Our Decadent Chocolate-Banana Skillet Cookie makes for a fun recipe to prepare alongside your significant other and is a great way to cap off a romantic evening. This recipe can be prepared in less than an hour, serving up just enough for two people. Here are all the ingredients you’ll need and the steps to follow!

INGREDIENTS

1/3 cup (75 ml) unsalted butter, melted
1/3 cup (75 ml) brown sugar
1 egg
1 tsp (5 ml) vanilla
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) buckwheat flour
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) cardamom
1 very ripe banana, mashed
½ cup (125 ml) dark chocolate, coarsely chopped
½ tsp (2.5 ml) flaky salt

Chocolate Cardamom Sauce

¼ cup (60 ml) dark chocolate, coarsely chopped
¼ cup (60 ml) 35% cream
¼ tsp (1 ml) ground cardamom

Caramelized Banana and Nuts

1 ½ tbsp (22.5 ml) salted butter
1 tbsp (15 ml) brown sugar
1 banana, sliced into rounds
¼ cup (60 ml) almonds, chopped

Vanilla and coffee ice cream, for serving

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Butter the inside of a 16 cm Heart Skillet.

In a large bowl, whisk the melted butter with the brown sugar, egg and vanilla for 1 minute until thick and smooth. Set aside.

In a small bowl, whisk together both flours, the baking soda and cardamom.

Add the dry ingredients to the wet ingredients. Stir for 1 minute. Fold in the mashed banana and chocolate. Pour into the

Heart Skillet and smooth out the top. Sprinkle with the salt.

Bake until the edges of the cookie are golden and a toothpick inserted in the centre comes out clean, about 25 minutes.

Remove from the oven and set aside.

Chocolate Cardamom Sauce

Meanwhile, place the chocolate in a heatproof bowl.

In a small pot, heat the cream and cardamom until steaming. Pour over the chocolate and let sit for 2 minutes without stirring. Whisk together until shiny and smooth. Keep warm.

Caramelized Banana and Nuts

In a small skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring, for 1 minute. Add the banana slices and cook for about 1 minute to brown on both sides. Transfer to a plate. Add the nuts to the skillet. Toss to coat in the caramel and lightly toast for 2 minutes. Do not overcook as the caramel can burn. Set aside with the bananas.

To serve, drizzle the chocolate sauce over the warm cookie. Top with a few scoops of ice cream and garnish with the bananas and nuts. Serve immediately with two spoons!