Decadent Chocolate-Banana Skillet Cookie
Servings: 2 servings
Equipment
Ingredients
Cookie
- ⅓ cup unsalted butter melted
- ⅓ cup brown sugar
- 1 egg
- ½ tsp vanilla
- ½ cup all-purpose flour
- ¼ cup buckwheat flour
- ¼ tsp baking soda
- ¼ tsp cardamom
- 1 very ripe banana
- ½ cup dark chocolate coarsely chopped
- ½ tsp flaky salt
Chocolate Cardamom Sauce
- ¼ cup dark chocolate coarsely chopped
- ¼ cup 35% cream
- ¼ tsp ground cardamom
Caramelized Banana and Nuts
- 1 ½ tbsp salted butter
- 1 tbsp brown sugar
- 1 banana sliced into rounds
- ¼ cup almonds chopped
- Vanilla and Coffee Ice Cream for serving
Instructions
Cookie
- Preheat the oven to 350°F (180°C). Butter the inside of a 16 cm Heart Skillet.
- In a large bowl, whisk the melted butter with the brown sugar, egg and vanilla for 1 minute until thick and smooth. Set aside.
- In a small bowl, whisk together both flours, the baking soda and cardamom.
- Add the dry ingredients to the wet ingredients. Stir for 1 minute. Fold in the mashed banana and chocolate. Pour into theHeart Skillet and smooth out the top. Sprinkle with the salt.
- Bake until the edges of the cookie are golden and a toothpick inserted in the centre comes out clean, about 25 minutes.
- Remove from the oven and set aside.
Chocolate Cardamom Sauce
- Meanwhile, place the chocolate in a heatproof bowl.
- In a small pot, heat the cream and cardamom until steaming. Pour over the chocolate and let sit for 2 minutes without stirring. Whisk together until shiny and smooth. Keep warm.
Caramelized Banana and Nuts
- In a small skillet, melt the butter over medium heat. Add the brown sugar and cook, stirring, for 1 minute. Add the banana slices and cook for about 1 minute to brown on both sides. Transfer to a plate. Add the nuts to the skillet. Toss to coat in the caramel and lightly toast for 2 minutes. Do not overcook as the caramel can burn. Set aside with the bananas.
- To serve, drizzle the chocolate sauce over the warm cookie. Top with a few scoops of ice cream and garnish with the bananas and nuts. Serve immediately with two spoons!