Okay so…that title is kind of a misnomer. Props to you if you can eat this whole thing at one time. It’s probably more like a two-serving Paleo Banana Bread Skillet Cookie, but that doesn’t have quite the same ring to it, you know? It also has more of a cake/brownie-like texture than a cookie. Also I don’t have a smaller cast iron. But I definitely couldn’t call it two-serving chocolate chip banana bread skillet cookie but-actually-more-like-a-brownie-cake-type-thing AND we’re celebrating here so I do wut I waaaant *cartman voice*
Also totally mean of me to post this in the middle of the September Whole30 – sorry guys!! Bookmark/pin it for later. This treat definitely won’t wreck your insides like faceplanting into a pizza and pint of ice cream on day 31 would.
You may notice there are 3 candles on that skillet cookie. No, it’s not my birthday and I’m obviously not turning three years old (or 30, not yet!).
Three years ago today, September 15th, I started Real Food with Dana.
Holy sh*t you guys, I can’t believe it’s been three years already. Three years ago, I had just quit my job in politics, was mid-way through my health coaching program at IIN, and in the throes of adrenal fatigue/some severely leaky gut and a ton of other health problems. TODAY, this has turned into a part-time (almost full-time!) job, and I get to work with kicka** brands like Whole Foods, the Whole30, and Vital Proteins to develop recipes and content for them (and actually get paid for it!!), I’ve met SO many amazing people and made awesome friends along the way, have the freedom to create my own career, AND get to work with with others on how to heal those same health problems I experienced through nutrition. And eating delicious food along the way, obviously.
SO FREAKING COOL.
But let me tell you, it hasn’t been easy. No one really talks about this in blogging, but this sh*t is HARD.
You don’t like going outside your comfort zone or challenging yourself? Don’t start a blog. Every day, starting at day 1, I’m constantly learning something new, and very little of it has been easy. Starting my own website from scratch? Had no idea how to do it. Figuring out social media and marketing? Scary. Getting on video in front of hundreds of thousands of people while you take over a MASSIVE social media account (with 800k+ followers), having no idea how those people will respond to you? Insane. And sometimes, it wasn’t all nice. Figuring out how to run your blog as an actual business to make a sustainable income, and not just have a hobby? Woah there tiger.
Yeah, there have been a ton of bumps in the road. Lots of food, sweat (yes, food photography is hard work), and tears (when my website crashed multiple times), thankfully no blood yet! but definitely some oven burns. But you guys, it’s TOTALLY WORTH IT. I wouldn’t trade any of it for the amazing community of people and friends I’ve discovered through my blog that allowed me to totally change my life.
You guys are the best. Mush fest over, on to the food!! Faceplant time (just not into a pizza on day 31 of your Whole30, please.)
- 1 small ripe banana, mashed
- 1 Tbsp melted coconut oil
- 2 Tbsp nut butter (or coconut butter)
- 1 egg, whisked
- 1 Tbsp coconut sugar
- ½ tsp vanilla extract
- ½ cup Bob’s Red Mill Paleo Baking Slour (sub: almond flour)
- 1 handful dark chocolate chips / chunks
- Opt. handful walnuts
- ¼ tsp baking soda
- ¼ tsp sea salt
- Coconut milk ice cream, for serving
- Sliced bananas, for serving
- Preheat the oven to 350 F. Grease a mini (single-serve) cast iron skillet with a little coconut oil or ghee.
- Combine the mashed banana, coconut oil, nut butter, egg, sugar, and vanilla until well mixed.
- In a separate small bowl, combine the flour, chocolate chips, baking soda and sea salt. Pour the mixture into the wet ingredients, and stir well, until all combined.
- Pour the mixture into the greased cast iron skillet, and bake for about 20-25 minutes, until the edges are golden brown and a knife inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before adding any toppings. Eat straight from the skillet, obviously.
- Serve warm with coconut milk ice cream! And maybe some sliced bananas + more nut butter.