This caramelized banana skillet cake recipe is packed with protein, thanks to help from the Stonyfield OP protein smoothie that’s used in place of milk. It’s moist on the inside and has a crispy exterior, giving structure for the caramelized bananas that sit on the top of the cake. It’s perfect for breakfast, brunch, or an afternoon snack!
I’m not sure if you’ve noticed it at your grocery store yet, but Stonyfield has released a line of protein smoothies, called OP. Because I’m a #StonyfieldBlogger, they were nice enough to send me a few bottles so that I could do some recipe development with them. The three flavors available right now are vanilla, chocolate, and strawberry.
I tried each of the flavors “straight up” from a glass so that I could have a good idea of the flavor. It wasn’t much of a surprise that the chocolate was my favorite. As far as recipe development goes, vanilla seemed to be the most versatile, because it’s easily subbed into a recipe whenever milk is normally used, so I decided to use it in the banana skillet cake.
One of my favorite kitchen cooking pans is my cast iron skillet. I have a small, 6-inch one that I use for small batch fudgy brownies, and a larger, 10-inch pan that I use to sear steak and for my skillet bacon cornbread. Oh, and I just ordered this 12-inch Lodge cast iron skillet because it’s on sale for almost 40% off the normal retail price. Score yourself one before they run out!
I hope you enjoy this banana skillet cake!
Oh, and if you’re looking for more great things to make in your skillet, you should also check out my turkey chili cornbread recipe. It’s so yummi!
Caramelized Banana Skillet Cake Recipe
Moist banana cake is baked up in a skillet over a layer of caramelized bananas, then topped off with powdered sugar and a scoop of ice cream for the perfect protein packed dessert or snack!
Ingredients
- 4 ounces (.5 cup) unsalted butter, melted and cooled, plus 3 tablespoons
- 11 ounces (1.5 cups) Erythritol or granulated sugar (organic sugar brings a great molasses flavor to the cake!)
- 3 ounces (.5 cup loosely packed) brown sugar, plus 1/3 cup
- 2 large eggs
- 2 teaspoons vanilla extract
- 8.8 ounces (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large ripe bananas, mashed (about 1.25 cups) + 2 bananas, sliced
- 1/3 cup Stonyfield vanilla OP smoothie (or milk)
- Optional garnish: confectioner's sugar
Instructions
- Heat oven to 400 degrees F. In a small bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Heat a 10-inch or 12-inch cast iron skillet over medium heat. Add 3 tablespoons of butter, and let sizzle and melt, then whisk in 1/3 cup brown sugar and add in the sliced bananas in a single layer. Cook for 2-3 minutes, then remove from heat and set aside while making batter.
- In a large bowl, whisk together melted butter and sugars. Once combined, whisk in eggs and vanilla until smooth. Add in dry ingredients, stirring to bring together, then add in mashed bananas and mix. Add in OP smoothie or milk and mix until combined. Pour batter over bananas in skillet and spread evenly. Bake for 30-35 minutes, or until cake is golden and set in the middle. Let cool for 5-10 minutes.
- If desired, dust with confectioner's sugar and serve warm with a scoop of ice cream.
Notes
Nutrition
As a Stonyfield Blogger, I receive free product and/or product coupons that’s used to create recipes. No further compensation is received.
Arman says
March 10, 2015 at 6:04 amBecca, I am going to pray, cast spells, do whatever it takes to turn my green bananas yellow. This needs to be made!
Chef Becca says
March 10, 2015 at 8:25 amHaha! Oh my gosh, Arman, if you could only know the amount of times that I’ve made a mad dash to the market for bags of over ripe bananas. It’s a bit pathetic. I’ve since started buying more than I think I’ll use so that I can peel the over ripe ones, bag them, and toss them into the freezer for instances just like this! It’s a deep seated infatuation that I have for all things banana bread, and this skillet cake is no exception.
Laura O |Petite Allergy Treats says
February 22, 2015 at 9:41 pmThis cake looks and sounds phenomenal! I’m a huge yogurt fan and I’ll be looking for the Stonyfields OP!
Chef Becca says
February 23, 2015 at 11:06 amThanks, Laura! The Stonyfield OP is rolling out into stores slowly, but you can look for it in the dairy case.
Brittaney says
February 20, 2015 at 3:56 pmThis looks so good! I love a good banana dessert! I also love the texture of skillet cake. I need to try this!
Chef Becca says
February 21, 2015 at 11:33 amThank you, Brittaney!
Thalia says
February 17, 2015 at 11:28 pmThis skillet cake looks great.. and I can imagine tastes so delicious too! Love all those sweet caramelised bananas especially.
Chef Becca says
February 18, 2015 at 9:08 amI so appreciate you stopping over, Thalia! I need to make a trip to your blog soon… I someone lost the subscription and I keep forgetting to check for your new posts!
Jennifer | Bake or Break says
February 17, 2015 at 4:56 pmI adore caramelized bananas. This cake looks amazing!
Chef Becca says
February 18, 2015 at 9:08 amThanks so much, Jennifer!
Tara says
February 17, 2015 at 1:19 pmWow, does that look good, I am sharing!!
Melanie | Melanie Makes says
February 17, 2015 at 12:23 pmThis sounds delicious – I’m sure the yogurt makes it so light and fluffy as well!
GiGi Eats says
February 17, 2015 at 12:00 pmI hate bananas but in cake form, I love them. Weird but true!
Janette says
February 17, 2015 at 10:24 amThis look deliciously moist and I love the added protein. Great recipe.
Mischa says
February 17, 2015 at 9:35 amSo pretty, would make a great addition to weekend brunch!
Chef Becca says
February 17, 2015 at 1:39 pmThank you so much!
Laura says
February 17, 2015 at 8:37 amWhat a fabulous way to use my new Lodge cast iron skillet! I can’t wait to try this Becca. I’m a huge fan of Stonyfield yogurt and just might try using their plain nonfat yogurt instead of the protein shake or milk. I love carmelized (upside down) cakes and only since I’ve gotten a cast iron skillet have I had the tools to make one. Most fun few dollars I’ve spent in a while.
Chef Becca says
February 17, 2015 at 9:24 amCast iron skillets are awesome, Laura, and I hope you love using yours! Using yogurt instead of the smoothie in this recipe will work perfectly. Before the smoothies were available, I used to sub yogurt for milk and sour cream whenever possible.
I hope you enjoy the recipe!
Farrah says
February 17, 2015 at 7:13 amThis looks delicious! <3 I coincidentally just made a banana protein cake (but in my rice cooker), so I'm gonna have to finish that first, but…can't wait to try this out! :]!
Chef Becca says
February 17, 2015 at 7:52 amThanks, Farrah! Ooo, I didn’t know you could make cake in a rice cooker… I need to check out your post!
David says
February 17, 2015 at 6:37 amThis sounds delicious, Becca! I’ve got a bunch of bananas in my kitchen right now…and I think I just found a use for them. 🙂
Chef Becca says
February 17, 2015 at 7:53 amThanks, Dave! Crispy edges on a banana skillet cake… it’s an awesome thing 🙂