If banana bread and pancakes had a love child, this Banana Chocolate Chip Skillet Cake would be it. And even though everyone knows that it is highly unjust to choose a favorite offspring, I’m going to deem this cake my prized posterity. This recipe literally takes the cake.
Now here’s what you need to know:
This banana skillet cake is no ordinary dessert. Made with Zint Collagen Peptides, this recipe packs in the protein. Eleven grams per two tablespoons to be exact! For those of you who aren’t familiar with collagen outside of a brief mentioning of the word in your high school biology course, let me explain. Collagen makes up 30% of the human body, found specifically in skin, hair, muscles, bones, teeth and tendons. As we age, collagen production is one of the first things to slow down. But have no fear, Zint is here to save you from that fate. Because it stimulates the production of essential amino acids, collagen also promotes hormonal balance, strengthens the immune system, aids in digestion, AND supports muscle retention.
Now here’s what you should do:
Make this skillet cake, and eat it for breakfast, lunch, and dinner. I have to admit that I did have this multiple times each day over my thanksgiving break as I was recipe testing, and it was one of the highlights of my time off of school. Now my nails are growing so fast that I have to cut them two times a week thanks to the collagen.
I think there is only one thing left to say, and that is let them eat banana chocolate chip skillet cake.
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- ¼ cup Zint collagen peptides
- ¼ tsp salt
- 2 tsp baking powder
- 3 overly ripe bananas, mashed
- ⅓ cup maple syrup
- ½ cup greek yogurt (I recommend 2%)
- 2 eggs
- ½ cup chocolate chips
- shredded coconut (optional)
- Preheat the oven to 350 F.
- In a large bowl, add in the dry ingredients and mix together.
- In another large bowl, combine all of the wet ingredients.
- Slowly mix the dry into the wet until mixture is just combined.
- Add in the chocolate chips and optional coconut, reserving a little bit of both to top off the cake.
- Pour mixture into a heavily greased cast iron skillet and top with the reserved toppings.
- Bake for 35-45 minutes or until the top is slightly browned and a toothpick comes out clean.
- Let cool for 10 minutes before serving.