Save A friend texted me a photo of a blended smoothie one afternoon—bright yellow, topped with whipped cream—and asked if I could somehow make those flavors into something warm and shareable. That night, I found myself standing at my stove with a cast-iron skillet, mashing bananas and thinking about how dessert doesn't always have to be complicated. The result was this golden, chunky cookie that tastes like a Chunky Monkey smoothie decided to become something you could actually sink a fork into. It's the kind of dessert that disappears faster than you'd expect, especially when it's still warm from the oven.
My sister brought her new partner over for dinner last month, and I wasn't sure what dessert would feel casual enough for a first visit but impressive enough to matter. I pulled this skillet out of the oven just as we finished eating, and watching their faces when they realized it was warm, chocolatey, and meant to be shared straight from the pan—that's when I knew this recipe had found its moment.
Ingredients
- Old-fashioned rolled oats: They give the cookie body and texture without making it dense; don't swap for instant oats or you'll lose that pleasant chewiness.
- All-purpose flour: This is your structural backbone, so measure it right by spooning and leveling rather than scooping straight from the bag.
- Baking soda and baking powder: Together they create lift and a slight tang that balances the sweetness of the banana and chocolate.
- Unsalted butter, melted: Melted butter distributes more evenly and creates a tender crumb; cold butter leaves dense pockets.
- Brown sugar and granulated sugar: The combination gives caramel notes and proper moisture retention throughout the bake.
- Ripe bananas: They should be soft enough to mash easily, with brown speckles showing their sweetness has peaked; underripe bananas will taste starchy.
- Semisweet chocolate chips: These melt slightly as the skillet bakes, creating pockets of chocolate without overpowering the other flavors.
- Walnuts: Toast them lightly in a dry pan before chopping if you want their flavor to pop, though raw works fine in a pinch.
Instructions
- Prep your oven and skillet:
- Heat your oven to 350°F and grease a 10-inch cast-iron skillet thoroughly with butter or spray; cast iron distributes heat evenly and gives you those beautiful golden edges.
- Combine the dry team:
- Whisk together oats, flour, baking soda, baking powder, and salt in a medium bowl, making sure there are no lumps hiding in the corners. Set this aside and forget about it for now.
- Build the wet base:
- In a larger bowl, stir melted butter with both sugars until the mixture looks creamy and well blended. This step takes just a minute but creates the foundation for everything that follows.
- Add the binding elements:
- Crack in your egg, add vanilla, then mash in the bananas until you don't see streaks of yellow anymore. The banana should be mostly smooth with just a few small lumps.
- Bring it together gently:
- Fold the dry ingredients into the wet mixture slowly, stirring just until you don't see flour streaks; overmixing develops gluten and creates a tough cookie instead of a tender one. It's okay if there are a few flour pockets—keep stirring gently.
- Add the chocolate and nuts:
- Fold in the chocolate chips, walnuts, and optional dark chocolate pieces with a few gentle strokes, being careful not to crush or break them apart too much.
- Transfer to the skillet:
- Spread the batter evenly across your prepared skillet, using a spatula to smooth the top without pressing down hard. You want it level but not compacted.
- Bake until golden:
- Slide into your preheated oven for 22 to 25 minutes; you'll know it's ready when the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs clinging to it. A few wet crumbs are perfect—that means it stayed tender instead of drying out.
- Cool and serve:
- Let the skillet sit on the counter for about 10 minutes so the structure sets, then serve it warm right from the pan with vanilla ice cream if you're feeling indulgent.
Save There's something about pulling a warm, fragrant skillet out of the oven and knowing you're about to share it with people you care about that feels like cooking at its best. This dessert became my answer to the question of how to make something feel homemade without spending hours in the kitchen.
Banana Ripeness Matters More Than You Think
I've made this cookie with bananas at every stage of ripeness, and the difference is real. Spotted, soft bananas give you sweetness and moisture, while barely-yellow ones taste starchy and leave the cookie dry. If your bananas aren't quite there yet, let them sit on the counter for a day or two rather than using them too early. One afternoon I got impatient and used bananas that were still mostly yellow, and the skillet came out tasting vaguely banana-flavored instead of generously banana-flavored.
Cast Iron vs. Other Pans
Cast iron is my preference here because it conducts heat beautifully and gives you those crisp, caramelized edges that make every bite feel special, but a regular 10-inch round cake pan or an oven-safe skillet works too. Just know that aluminum pans brown faster, so you might need to reduce your baking time by a minute or two and keep a closer eye on it. The skillet also means you can bring it straight to the table, which feels like a moment.
Making It Your Own
This recipe has a solid foundation, but it also welcomes tinkering. I've swapped the walnuts for pecans on days when that's what I had in the pantry, added a small handful of dried cherries for tartness, and once even stirred in some shredded coconut because it seemed like a fun idea. The beauty of a skillet cookie is that small changes don't derail the whole thing; they just make it slightly different and entirely yours.
- For a vegan version, use melted coconut oil instead of butter and make a flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water and letting it sit for five minutes.
- Pecans, hazelnuts, or even chopped almonds work beautifully in place of walnuts, or omit them entirely if you're serving someone with a tree nut allergy.
- A handful of dark chocolate chunks stirred in alongside the chips gives you pockets of even richer chocolate flavor without overpowering the banana.
Save This skillet cookie sits at that perfect intersection of easy and impressive, warm and shareable, simple and special. Make it once and you'll understand why it keeps getting asked for.
Kitchen Q&A
- → Can I make this skillet ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Bake when ready to serve, adding 2-3 extra minutes to the baking time if baking cold.
- → What if I don't have a cast-iron skillet?
Any 10-inch oven-safe pan works well, including cake pans, pie dishes, or ceramic baking dishes. Adjust baking time as needed—shallow pans may bake faster.
- → Can I substitute quick oats for old-fashioned rolled oats?
Old-fashioned oats provide the best texture, but quick oats will work in a pinch. The final result may be slightly softer and less chewy.
- → How should I store leftovers?
Cover tightly and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual portions in the microwave for 20-30 seconds.
- → Can I freeze this skillet?
Yes, bake and cool completely, then wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight at room temperature and reheat at 350°F for 10-15 minutes.
- → Why are my edges burnt but the center is underdone?
This usually means the oven is too hot or the skillet is too close to the heating element. Use an oven thermometer to verify temperature and place the skillet on the center rack.