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Banana Bread Skillet

If you LOVE banana bread like me - this recipe is the gold mine! Its gooey and rich and FULL of flavour. This banana bread skillet has everything you love about your favourite banana bread recipe all baked into a skillet! There is no question about how moist this paleo-friendly dessert turns out. This would go great with your morning coffee or as a dessert! When you give this recipe a try - tag me on Instagram @keepupwithliv !


Servings: 4-6 pancakes


  • 2 psyllium eggs or flax eggs or regular eggs (1 tsp psyllium with 3 tbsp water per egg!)

  • 2 large bananas

  • 1/4 cup nut butter

  • 1/4 cup coconut sugar

  • 2 tbsp coconut oil

  • 1 tsp vanilla

  • 1 1/2 cup almond flour

  • 1/4 arrowroot or tapioca flour

  • 1 tsp baking powder

  • pinch salt

  • 1/3 cup dairy free chocolate chips


  1. If you want to make your bananas extra flavourful pop them in the over until they are black

  2. Pre-heat your oven to 350 degrees

  3. Add your bananas into a bowl and mash until smooth followed by your egg of choice

  4. Add in your coconut oil and nut butter of choice

  5. Add in your coconut sugar and your vanilla

  6. Combine all your ingredients until smooth

  7. Add in your almond flour, tapioca flour, baking powder and salt

  8. Combine all together until mixed well

  9. Place in skillet and smooth out

  10. Bake at 350 F for 25-30 minutes

  11. Enjoy!


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