Save It My neighbor brought over a cast-iron skillet she'd just seasoned, insisting I christen it with something sweet. I had overripe bananas draped across the counter and a half-empty canister of oats calling for attention. What started as pantry improvisation turned into this golden, gooey skillet cookie that we devoured with spoons straight from the pan. The banana melted into every bite, the chocolate stayed molten, and the walnuts added just enough crunch to keep us coming back. We didn't bother with plates.
I made this for a winter potluck where everyone else brought pristine layer cakes and tarts on pedestals. I walked in with my skillet still warm, wrapped in a kitchen towel, feeling slightly underdressed. By the end of the night, my pan was scraped clean and three people had texted asking for the recipe. There's something about dessert that doesn't require a knife or fancy plating that just invites people in. It's humble in the best way.
Ingredients
- Old-fashioned rolled oats: They give the cookie a hearty chew and help soak up the banana moisture so the texture stays balanced, not mushy.
- All-purpose flour: Just enough structure to hold everything together without turning it into a traditional cookie, more like a tender bar.
- Baking soda: A little lift is all you need since this bakes thick, you want it soft in the middle, not cakey.
- Salt: Brings out the sweetness of the banana and balances the richness of butter and chocolate.
- Ground cinnamon: A whisper of warmth that makes the whole thing smell like a cozy weekend morning.
- Unsalted butter, melted: Adds richness and helps create those crispy, golden edges that stick slightly to the skillet in the best way.
- Light brown sugar, packed: Contributes chewiness and a hint of molasses that plays beautifully with banana.
- Granulated sugar: Just a touch for sweetness and to help with that crackly top.
- Large egg: Binds everything and adds tenderness, don't skip letting it come to room temp if you can.
- Vanilla extract: Deepens every other flavor and makes your kitchen smell like a bakery opened inside it.
- Ripe bananas, mashed: The riper, the better, those brown-speckled ones are loaded with natural sugar and break down into silky sweetness.
- Semisweet chocolate chips: They melt into pockets of gooey chocolate that stay soft even after cooling.
- Chopped walnuts: Toasty, slightly bitter crunch that cuts through all the sweetness and adds texture contrast.
- Unsweetened shredded coconut (optional): A nod to the tropical vibe, it toasts up in the oven and adds a subtle chew.
Instructions
- Prep the skillet:
- Preheat your oven to 350°F and lightly grease your cast-iron skillet with butter or nonstick spray. A well-greased pan means easy slicing and no stuck edges later.
- Mix the dry base:
- Whisk together the oats, flour, baking soda, salt, and cinnamon in a large bowl until evenly distributed. This ensures every bite has a little spice and structure.
- Cream the wet ingredients:
- In a separate bowl, whisk the melted butter with both sugars until smooth and glossy. The sugar should dissolve slightly into the warm butter.
- Add egg, vanilla, and banana:
- Whisk in the egg and vanilla until fully combined, then stir in the mashed bananas until the mixture is creamy and uniform. Don't worry if it looks a little lumpy, that's the banana doing its thing.
- Combine wet and dry:
- Pour the wet mixture into the dry ingredients and stir gently until just incorporated, a few streaks of flour are fine. Overmixing makes it tough instead of tender.
- Fold in the good stuff:
- Gently fold in the chocolate chips, walnuts, and coconut if using, making sure they're evenly scattered throughout. Try not to eat too many chips during this step.
- Spread into skillet:
- Scrape the dough into your prepared skillet and spread it evenly with a spatula, pressing it gently into the corners. The dough will be thick and slightly sticky.
- Bake until golden:
- Bake for 20 to 24 minutes, until the top is golden and the edges are set but the center still looks a bit soft and glossy. It will firm up as it cools, so don't overbake.
- Cool and serve:
- Let it cool in the skillet for 10 minutes before slicing, this helps it set without falling apart. Serve warm, ideally with a scoop of vanilla ice cream melting into the center.
Save It The first time I served this, my friend asked if it was meant to be eaten with a fork or just torn apart like bread. I handed her a spoon and watched her eyes light up as she hit a pocket of melted chocolate. We sat on the kitchen floor with the skillet between us, passing it back and forth, and I realized this wasn't just dessert. It was permission to be a little messy, a little indulgent, and completely present.
Making It Your Own
I've swapped walnuts for pecans when that's what I had, and once I threw in a handful of toffee bits that turned into caramelized pockets of magic. If you're not into coconut, leave it out or add a handful of dried cherries for a chewy surprise. Peanut butter chips instead of chocolate turn this into a straight-up Elvis tribute, and a drizzle of honey over the top before baking adds a glossy, floral sweetness. This recipe is forgiving, so trust your cravings and improvise a little.
Serving Suggestions
Warm from the oven with a scoop of vanilla bean ice cream melting into the crevices is the gold standard, but I've also served it at brunch with Greek yogurt and fresh berries for a less guilty pleasure. Cold leftovers make an excellent breakfast with coffee, no judgment here. If you're feeling fancy, drizzle it with salted caramel or a spoonful of Nutella while it's still hot. It's also perfect for camping if you have a skillet and a fire, just cover it with foil and let it bake over coals.
Storage and Reheating
Leftovers keep in the skillet covered with foil at room temperature for up to two days, or in the fridge for four if you want to extend it. Reheat individual slices in the microwave for 15 seconds or warm the whole skillet in a low oven until it softens again. I've never had it last long enough to freeze, but I imagine it would hold up well wrapped tightly in plastic and foil for up to a month.
- Let it come to room temp before reheating so it warms evenly and doesn't dry out.
- A quick zap in the microwave with a damp paper towel on top brings back that just-baked softness.
- If serving a crowd later, bake it halfway, cool completely, and finish baking right before guests arrive for that fresh-from-the-oven magic.
Save It This skillet has become my go-to whenever I want something sweet without the fuss of portioning or decorating. It's dessert that invites everyone to gather around, grab a spoon, and dig in together.
Recipe FAQs
- → What makes this skillet different from regular cookies?
The skillet format creates a delightful contrast between crispy, golden edges and a soft, tender center. Plus, the oatmeal base adds wholesome texture while mashed bananas keep everything incredibly moist and naturally sweet.
- → Can I make this ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for about 20 minutes before baking, or add a few extra minutes to the baking time.
- → What substitutions work well?
Swap walnuts for pecans or omit nuts entirely. Try dark chocolate chunks instead of chips for deeper flavor. Coconut flakes add tropical sweetness, while peanut butter chips enhance the nutty profile.
- → How do I know when it's done?
The edges should be golden brown and set, while the center still appears slightly soft. A toothpick inserted into the middle should come out with moist crumbs but not wet batter. It continues cooking as it cools.
- → Can I use quick oats instead of old-fashioned?
Old-fashioned rolled oats provide better texture and structure. Quick oats may make the skillet denser and less tender. If you only have quick oats, reduce the amount slightly by 2 tablespoons.
- → What's the best way to serve?
Warm is ideal—scoop portions directly from the skillet onto plates. A scoop of vanilla or salted caramel ice cream creates the perfect contrast against the warm, gooey center. Drizzle with chocolate sauce for extra indulgence.