Skillet Chocolate Banana Pancake with Toasted Nuts
Choco Banana
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
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 2 tbsp Granulated sugar
- 1/4 tsp Salt
- 1 pieces Large egg
- 1 cup Whole milk
- 1 tsp Vanilla extract
- 2 pieces Ripe bananas (sliced)
- 4 oz Semi-sweet chocolate chips
- 2 tbsp Unsalted butter (for skillet)
- 2 tbsp Brown sugar (for bananas)
- 1/3 cup Toasted pecans (chopped)
- 2 tbsp Powdered sugar (optional)
Instructions
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Preheat oven to 375°F. In a medium bowl whisk together flour, baking powder, sugar, and salt.
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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.
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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.
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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.
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Scatter the caramelized bananas and chocolate chips evenly over the batter, then transfer the skillet to the preheated oven.
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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.
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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.
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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.