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
- 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
- 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.