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Grain-Free, Dairy-Free, Nut-Free Chocolate Banana Skillet Bread


I know it’s time to change things up at breakfast when pancakes and eggs are sniffed at. I’m not sure why but breakfast is often the hardest meal of the day to keep interesting. Dinners and lunches are all over the place and provide a lot of room to play with, but breakfast feels redundant way too often.

So, I’ve started incorporating things we don’t eat too often into the routine. Eggs and goat milk and kefir often accompany the now tired pancake routine, so why not make something new to go with those nutrient-dense proteins? This banana bread combines some of those health-filled items we try to eat every day – eggs, coconut oil, and chocolate. Wait, no chocolate isn’t on the health-filled list but it is on the fun and tasty list, which is a great way to jump start our languishing breakfast routine.

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Grain-Free, Nut-Free Chocolate Banana Skillet Bread

Adapted significantly from the Spunky Coconut

Course: Allergen-Friendly Desserts/Snacks



  • 5 bananas mashed
  • 6 eggs
  • 14 cup honey
  • 12 cup butter (melted)(or coconut oil)
  • 34 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 12 cup tapioca flour
  • 34 cup coconut flour
  • 14 cup cocoa powder
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees. Place a 12″ cast-iron skillet into the oven to warm up as it preheats.
  2. Mash the bananas in a large mixing bowl. Add the eggs and honey and mix well to combine. Remove the skillet from the oven and add the butter or coconut oil. Allow the fat to melt in pan, returning it to the oven if needed to finish the job. Once melted, swirl the pan with the melted fat to grease it and pour it into the liquid ingredients. Mix to combine.
  3. In a separate, smaller bowl combine the sea salt, cinnamon, tapioca flour, coconut flour, cocoa powder, and baking soda. Whisk together with a fork until combined.
  4. Add the dry ingredients to the wet ingredients and mix thoroughly.
  5. Pour batter into skillet and smooth it out as necessary. Return pan to oven and bake for 35-40 minutes or until set and a knife inserted into center comes out clean.
  6. Allow to cool for 10 minutes before serving with butter. This snack bread is even better when completely cooled and should make delicious leftovers.

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