Vegan & Paleo Chocolate Fudge Banana Skillet Cake

Recipe by: Healthy Happy Mama

Cook Time: 15 – 20 minutes
Total Time: 20 – 25 minutes
Yield: 8 1x

INGREDIENTS:

• 4 tablespoons coconut oil (I use refined for more neutral flavor – Trader Joe’s makes a good one)
• 1/2 cup unsweetened cocoa powder
• 1 cup mashed banana (from about 2 medium bananas)
• 1/4 cup pure maple syrup, or to taste (for lower carb, use Lakanto Keto Maple syrup)
• 1 cup almond butter (or nut butter of choice)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat your oven to 325 degrees.
2. In a 10.25 inch cast iron skillet, melt the coconut oil over low heat.
3. Whisk in the rest of the ingredients. Whisk well until you have a
   smooth mixture.
4. Bake in the preheated oven 15-20 minutes.  The cake will appear gooey,
   and that’s okay.  Cast iron remains hot a long time, the cake will continue to cook even
   when you take it out of the oven, so you do want to take it out while it’s
   still a bit gooey.
5. If it’s not set at all after 15 minutes, just give it a few more minutes.
6. Enjoy!