Coconut Chocolate Chip Skillet Banana Bread
This Coconut Chocolate Chip Skillet Banana Bread and a tall glass of milk is what breakfast dreams are made of!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 504kcal
- 1 2/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 3 large, overripe bananas
- 1/2 cup (one stick) butter, melted
- 2/3 cup granulated sugar
- 1 large egg, room temperature, lightly beaten
- 1 tsp. vanilla extract
- 1/3 cup unsweetened coconut
- 1 cup semisweet chocolate chips, divided
- 1/2 cup toasted coconut chips
Preheat oven to 350 degrees. Place rack in middle of oven.
Spray a 10-inch skillet generously with non-stick cooking spray.
In a medium bowl, whisk together flour, cinnamon and baking soda. Set aside.
In a large bowl, mash bananas with a fork. Add the melted butter. Add the sugar, egg and vanilla and stir with a rubber spatula until well blended.
Stir in the flour mixture and mix until just combined. Fold in the unsweetened coconut and 1/2 cup of the chocolate chips. Pour batter into prepared pan, smoothing the top with an offset spatula. Sprinkle with extra 1/2 cup chocolate chips and the 1/2 cup toasted coconut chips.
Bake for 30 minutes, or until a tester inserted in the center of the skillet comes out clean. Remove from oven and cool until just warm. Cut into wedges and serve.
Calories: 504kcal | Carbohydrates: 61g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 369mg | Fiber: 5g | Sugar: 31g | Vitamin A: 440IU | Vitamin C: 3.9mg | Calcium: 34mg | Iron: 3.2mg