Banana Walnut Cookie Cake

One more while I'm on the banana bandwagon, OK?
I made this one a while back & just haven't taken the time to share it with you fine folks.
Sorry for holding out such banana beautifulness.

You know what sets this recipe apart from the others?
You bake it in an iron skillet!
And you and I both know anything baked in an iron skillet is better, right?!
Hats off to all the iron skillets in the world.



This neat dessert is easy to pull together & will make you look like a rock star in the kitchen.
And if you decide to share this banana cookie cake at a pitch-in, 
every one's going to want a piece of whatever is in that iron skillet ;) 

Let me tell ya, this is sooo yummy.
Kinda like a cookie ... kinda like a cake.
You can have your cake & eat your cookie too.
Oh yea ... it's a win-win.

Here are the ingredients:

1 stick unsalted butter
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ripe banana (mashed)
1/2 teaspoon ground cinnamon
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks
1/2 cup chopped walnuts

Here is how you put it together:

Preheat oven to 350 degrees.
Melt butter in an 8-inch cast iron skillet over medium-low heat.  
Stir in sugar.
Remove from heat & add in vanilla, whisking until thoroughly combined.  
Allow mixture to stand and cool for about 5 minutes.  
If the mixture is hot when the eggs goes in, they will cook & you do not want that.
Add the egg and whisk together until smooth.  
Next add banana and cinnamon and stir to combine.
Add the flour, baking soda, and salt, stirring until all of the dry ingredients are incorporated.  
Lastly, add the chocolate and walnuts and fold together.
Spread mixture in the skillet & place in the oven.
Bake for 15 to 18 minutes until mixture is dry on top, but still slightly soft in the center.  
Test doneness with a toothpick.
Remove from oven and allow to cool for 15 minutes.  

This is a comfort dessert at it's finest.

Top with ice cream and serve warm. 
Leftovers can be kept for two days, well wrapped, at room temperature.  


And you'll forgive me for my not-so-great photos ... 
the light at supper time isn't the best for getting decent shots.