Protein Reese’s Banana Bread Skillet
Sweetsbanana breadpeanut butterreese’sskilletprotein dessert
Kelton Maloy · ★★★★★
Protein Reese’s Banana Bread Skillet
PREP 10 min · COOK 30 to 35 min · SERVES 4
4 SERV
EASY
10 min
30 to 35 min
Ingredients
0 of 15 gathered
Butter or oil, for greasing
1 cup mashed very ripe banana, about 2 large bananas
2 large eggs
⅓ cup plain Greek yogurt
¼ cup creamy peanut butter, well stirred
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup certified gluten free oat flour
½ cup vanilla whey protein powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
¼ cup semisweet chocolate chips
2 standard size Reese’s peanut butter cups, roughly chopped
1 to 2 tablespoons creamy peanut butter, optional, for swirling on top
Method
1
Heat your oven to 350°F. Grease the bottom and sides of an 8 inch oven safe skillet. Start with a room temperature skillet.
2
Mash the bananas in a large bowl, then measure out 1 cup. Whisk in the eggs, Greek yogurt, peanut butter, maple syrup, and vanilla until combined.
3
In a separate bowl, stir together the oat flour, protein powder, baking powder, baking soda, and salt.
4
Fold the dry ingredients into the banana mixture just until no dry pockets remain. Fold in the chocolate chips. The batter should be thick but spreadable.
5
Spread the batter evenly in the skillet. If adding the peanut butter swirl, warm the extra peanut butter until it’s easy to drizzle. Drop small spoonfuls over the batter, then gently drag a butter knife through the surface to create swirls. Scatter the chopped Reese’s cups over the top and lightly press them into the batter.
6
Bake for 30 to 35 minutes, checking at 25 minutes. It’s ready when the edges are golden, the center is set, and a toothpick inserted into the bread comes out with moist crumbs but no wet batter. Avoid the melted chocolate when checking. If the top browns before the center sets, loosely cover with foil.
7
Let cool for 10 minutes before serving warm.
Storage
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat individual portions in the microwave in 15 second intervals until warm.