Skillet Chocolate Banana Pancake with Toasted Nuts
Choco Banana
Gooey skillet pancake loaded with bananas and chocolate, topped with toasted nuts—perfect for brunch or dessert.
Nutrition (per serving)
This skillet chocolate banana pancake is one of those recipes I make when I want something a little indulgent but impossibly simple: a single-pan batter that puffs up at the edges, studded with sweet bananas and pockets of melted chocolate. It’s comfort food that feels special—great for weekend brunch or a relaxed dessert.
The method is forgiving: batter comes together in minutes, bananas caramelize lightly in the skillet, and a handful of chocolate chips turns pockets of the pancake into gooey gems. Finish with toasted nuts for crunch and a dusting of powdered sugar if you’re in the mood for extra flair.
Ingredients
- All-purpose flour:1 cup
- Baking powder:2 tsp
- Granulated sugar:2 tbsp
- Salt:1/4 tsp
- Large egg:1 pieces
- Whole milk:1 cup
- Vanilla extract:1 tsp
- Ripe bananas (sliced):2 pieces
- Semi-sweet chocolate chips:4 oz
- Unsalted butter (for skillet):2 tbsp
- Brown sugar (for bananas):2 tbsp
- Toasted pecans (chopped):1/3 cup
- Powdered sugar (optional):2 tbsp
Instructions
-
Preheat oven to 375°F. In a medium bowl whisk together flour, baking powder, sugar, and salt.
-
In a separate bowl whisk the egg, milk, and vanilla until combined. Pour wet ingredients into dry and stir until just combined; a few small lumps are fine.
-
Place a 10-inch cast-iron skillet over medium heat and melt 1 tablespoon butter. Add sliced bananas in a single layer and sprinkle with brown sugar. Cook 1-2 minutes until edges start to caramelize, then flip banana slices and cook 1 more minute. Remove bananas to a plate.
-
Add the remaining 1 tablespoon butter to the skillet and swirl to coat. Pour the batter into the hot skillet and smooth the top gently.
-
Scatter the caramelized bananas and chocolate chips evenly over the batter, then transfer the skillet to the preheated oven.
-
Bake 12-14 minutes, until the pancake is puffed at the edges and set in the center but still slightly gooey where the chocolate melted.
-
Remove from oven, sprinkle with toasted pecans and powdered sugar if using. Let rest 2 minutes (it will deflate slightly) then slice and serve warm straight from the skillet.
-
Leftovers can be reheated briefly in a low oven or microwave; add a few fresh banana slices when serving to brighten the flavor.
Tips & Notes
- Use ripe bananas with brown specks for the best sweetness and caramelization.
- If you don’t have a cast-iron skillet, any ovenproof skillet will work; adjust baking time if your pan is smaller.
- For extra chocolate pockets, tuck a few extra chips into the batter before baking.
