Banana Gingerbread Cookie Skillet made with almond flour for grain & dairy free dessert or breakfast!
Alright, babes, I have this killer banana bread cookie skillet recipe that is gonna blow your socks off. If your wearing socks, if not it’s gonna blow your MIND. I have an obsession with anything made in a cast iron skillet and honestly, if I can put it in my small cast iron skillet and call it a single serving size, odds are I’m gonna be one happy camper. Or foodie.
This recipe actually came together when I was visiting my momma bear in Colorado, last weekend and while my mom makes lots of delicious foods, she isn’t big in the baking department. So she doesn’t have tons of stuff for baking in her pantry. So I kind of started mixing things together and hoped for the best. It turns out, that this impromptu recipe in the making turned out way too good for words. Sometimes being in someone else’s kitchen sparks this weird creative string in me and some of my best recipes are created. I recipe tested like crazy on Sunday morning cause it was snowing and it felt like it was the universes way of telling me to make magic.
I literally decided to create my love for banana bread + cookies into a pretty cool, grain free, dairy free and low sugar recipe. Regardless of the fact that is low in sugar and free of dairy + grains, it is still dreamy af.
While I took bananas out of my diet a for about a year in 2016 last year around September I reintroduced them and haven’t experienced any weird PCOS symptoms. YAY! I still am very careful of my natural sugar intake and try to make it up with amping up on adaptogens and healthy fats.
This banana bread skillet cookie knows the way to my heart and it has tons of flavor from ground ginger, cinnamon, cardamom and my favorite adaptogen ever chaga. If you know me, you know I use chaga in one way or another every day.
I am SOOO excited for you babes to try this recipe out! It is so good and honestly, the ingredients are pretty minimal, you can leave it vegetarian by not adding the collagen peptides.
Oh, and I have some crazy cool news for you all, as you know I LOVEEE what my girl Alyssa from Root & Bones is doing and I am super excited to share with you all that she will be joining us for tea time soon! Get ready because we really dove in and talked about everything. I get my chaga, reishi, he shou wu, cordyceps, and basically everything she has. NOT sponsored what so ever, just sharing the LOVEEE 🙂
WHAT YOU NEED FOR THIS DREAMY AF BANANA BREAD SKILLET COOKIE
1 large banana, mashed
1/ tsp of each baking soda + powder
1/2 tsp of salt
1.5 cup of almond flour
1/2 cup of tapioca starch
1/4 cup of coconut oil or ghee
1 T of vanilla extract or powder
1/2 T of each ground cinnamon, ginger, and cardamom
1 egg ( I haven’t tried it with flax eggs yet)
1/4 cup of cashew butter
1/4 cup of coconut milk
3 scoops of collagen peptides (optional)
Preheat oven to 350 degrees and grease your cast iron skillet with ghee or coconut oil.
In a large bowl add the mashed banana, cashew butter, coconut oil or ghee, coconut milk, and vanilla extract. Mix and then add the rest of the ingredients. Pour into your cast iron skillet and bake for 20 minutes. I like to top mine with coconut yogurt. Enjoy!
Not gonna lie, the has turned into my go to weekend bruch staple, with a hot mug of matcha, perfectttt. Or since I am doing a caffine free month, moringa + spirulina latte.