Ever think to use your Traeger grill for baking? This Banana Chocolate Chip Skillet makes a great dish baked directly on the Traeger Grill. When the craving for cozy banana bread hits but the summer heat is too much to turn the oven on, fire up the grill and keep your house cool! This skillet bread is moist, filled with banana flavor and sprinkled with chocolate in each bite. Perfect for cozy mornings with a cup of coffee or a sweet treat after dinner. Bananas are always sitting in a bowl on the counter. They are such an amazing staple to have in the house. Not only are they a great grab-n-go snack when they’re ripe but more often than not, they end up in a delicious treat the moment they are brown, spotted and overripe.
The grocery list.
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- egg
- bananas
- vanilla extract
- butter
- granulated sugar
- chocolate chips
- Flaky sea salt
The prep.
Are you making this in the oven or on the grill? Whichever you choose, preheat it to 350°F.
First, mix the flour, baking soda, baking powder and salt in a small bowl, set it aside. Second, in a separate large bowl whisk the egg, banana, vanilla, melted butter and white sugar until combined. Third, combine the wet and dry ingredients and mix until just combined. Lastly, add the chocolate chips and gently fold into the batter.
Pour the batter into a lightly greased skillet. Sprinkle the top of the batter with a pinch or two of flaky sea salt.
Bake for 35-40 minutes until a toothpick stuck into the center comes out clean. Most importantly, cool for 15 minutes before slicing and serving. Cooling helps set the bread and keeps it from crumbling.
The bake.
Using the oven.
First things first, if you do not have a Traeger Grill, fear not! This recipe can easily be made in your oven. The only difference may be the time, begin checking on the skillet around 30 minutes and continue to check in 3 minute intervals until a toothpick inserted into the center comes out clean.
Using the Traeger Grill.
For those of you making this on the Traeger, it’s exactly the same as making it in the oven! I found that the time on the Traeger (vs. in the oven) needed to be slightly longer. My Traeger is much larger than my oven and as I began to test the center for doneness towards the end of the bake, the rise of temperature back to 350°F takes a little longer in the Traeger. Happy to offer more time into the baking of this sweet bread and save overheating my house on a hot summer day from the oven.
Looking for more sweet treats?
Here are a few to try:
CARDAMOM CARROT LOAF W/ BROWN BUTTER MAPLE CREAM CHEESE FROSTING
RASPBERRY & RHUBARB CHEESECAKE OAT BARS
UPSIDE-DOWN PEAR PANCAKE WITH CARDAMOM CARAMEL
Lastly, if you make this Banana Chocolate Chip Skillet recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 egg, lightly beaten
- 3 bananas, mashed
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 6 ounces chocolate chips
- Flaky sea salt
Instructions
- Preheat the Traeger Grill (or oven) to 350°F.
- In a small bowl mix the flour, baking soda, baking powder and salt. Set aside.
- In a separate large bowl whisk the egg, banana, vanilla, melted butter and white sugar until combined.
- Combine the wet and dry ingredients and mix until just combined. Add the chocolate chips and gently fold into the batter.
- Pour the batter into a lightly greased skillet. Sprinkle the top of the batter with a pinch or two of flaky sea salt.
- Bake for 35-40 minutes until a toothpick stuck into the center comes out clean. Cool for 15 minutes before slicing and serving.
Notes
Nutrition Information: serves 12 / 253 cals / 10g F / 40g C / 3g P
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 egg, lightly beaten
- 3 bananas, mashed
- 1 teaspoon vanilla extract
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 6 ounces chocolate chips
- Flaky sea salt
Instructions
- Preheat the Traeger Grill (or oven) to 350°F.
- In a small bowl mix the flour, baking soda, baking powder and salt. Set aside.
- In a separate large bowl whisk the egg, banana, vanilla, melted butter and white sugar until combined.
- Combine the wet and dry ingredients and mix until just combined. Add the chocolate chips and gently fold into the batter.
- Pour the batter into a lightly greased skillet. Sprinkle the top of the batter with a pinch or two of flaky sea salt.
- Bake for 35-40 minutes until a toothpick stuck into the center comes out clean. Cool for 15 minutes before slicing and serving.
Notes
Nutrition Information: serves 12 / 253 cals / 10g F / 40g C / 3g P