Mini Chocolate Chip Banana Bread Skillets Recipe

I just realized nearly all my most recent recipes have been some variety of chocolate chip cookies, bread, cookie dough, etc. Can you blame me though? It’s just the best dessert flavor combination in my opinion. Plus there is SO much variety in such a simple recipe. You can pack them into healthy protein bars, go all out with mini pop-tarts, make better-for-you cookies a la Kristin Cavallari, or in this case mini banana bread skillets! This recipe is a take on my original cookie dough skillet which was one of my favorite recipes ever for two reasons. 1. that freakin’ gorgeous Le Creuset skillet (is it weird how much a pan can make me happy…?) 2. the recipe is SO beyond delicious. I knew I had to pay homage to both so I got these adorable, pastel (y’all know I love anything & everything pastel) Le Creuset mini cocottes that I am so obsessed with it’s not even funny. Actually I’m obsessed with their entire Sorbet collection but I’ll save more on that for another time…

Print Recipe

Mini Chocolate Chip Banana Bread Skillets Recipe

Course: Dessert

Servings: 8 mini cakes

Author: Public Lives, Secret Recipes

Ingredients

for cakes:
¾ cup butter
¾ cup granulated sugar
1 cup light brown sugar
1 tbsp pure vanilla extract
2 eggs
2 ripe bananas
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
3 cups flour
2 cups chocolate chips
for toppings:
vanilla bean ice cream

Instructions

Preheat oven to 350F.
In a saucepan over medium heat, melt butter & granulated sugar. Swirl until melted & then remove from heat.
In large mixing bowl combine light brown sugar, vanilla extract, & eggs. Stir until combined. Add in the butter/sugar mixture & bananas. Stir mixture & mash bananas until smooth (some banana chunks are ok).
Add in the remaining cake ingredients & stir until fully combined.
Pour batter into Le Creuset mini cocottes & bake for 15 minutes. Rotate each dish & bake an additional 15 minutes or until toothpick is inserted & comes out clean. Serve with toppings & enjoy!