Breakfast banana skillet cake

A great alternative to muffins or pancakes!

For this tasty breakfast treat, it’s best to use bananas that are ripe but not mushy. To speed things up in the morning, you can measure out the dry ingredients and let stand on the counter overnight; similarly, you can prepare the wet ingredients ahead of time then cover and refrigerate, though they may brown slightly in the fridge while sitting and will need to be re-mixed before combining with the dry ingredients. The almonds and coconut are optional but very tasty inclusions. While we love this as an alternative to muffins or pancakes at breakfast time, it’s equally delicious as a dessert.

Ingredients

• 3 ripe medium-sized bananas, divided
• 1/2 cup (115 g) cream cheese, at room temperature
• 1 egg, at room temperature
• 1 teaspoon (5 mL) vanilla extract
• 1/3 cup (75 g) granulated sugar
• 1 cup (120 g) all-purpose flour
• 1 teaspoon (2.8 g) powdered ginger
• 2 teaspoons (10 g) baking powder
• Pinch salt
• 2 tablespoons (9 g) shredded coconut
• 1/3 cup (25 g) slivered almonds
• Powdered sugar, to garnish

Method

• Preheat oven to 350F. Lightly grease an 8 inch (20 cm) oven-safe skillet with neutral oil (I use canola) or cooking spray and set aside.
• Roughly slice two of the bananas into a large bowl (save the third banana to top the cake before baking). Add the cream cheese then use a stand or hand mixer to mash the bananas and cream cheese together until reasonably smooth. Add the egg, vanilla and sugar then beat again until mostly smooth.
• In another bowl, combine the flour, ginger, baking powder and salt and baking powder. Add half the dry ingredients to the banana mixture and stir very briefly to blend. Add the rest of the dry ingredients to the banana mixture and stir just until dry ingredients are incorporated (do not over mix). Stir in almonds.
• Transfer the batter into the prepared skillet.  Thinly slice the remaining banana and arrange in a single layer on top of the cake. Sprinkle with coconut.
• Bake for 30 – 35 minutes, until golden browned and cooked through (meaning a toothpick or tester inserted in the centre comes out clean).
• Let cool for 3 – 5 minutes then cut into wedges; sprinkle with powdered sugar and serve.

Serves 6-8.