Cake being served right in the skillet, what a fabulous time to be alive!! This Churro Banana Bread Skillet Cake came from a place deep in my heart that loves ALL things coated in cinnamon sugar. I think it was my years of eating cinnamon sugar on butter on toast growing up, or my desire to scarf cinnamon toast crunch whenever my mom would let us have it in the house. I have always been a fan of cinnamon sugar pretzels too, because WHY NOT? To sum up, sugar + cinnamon on bread = HEAVEN. And in recent years with my clean eating habits I have been terrible to myself by not eating much cinnamon sugar anything. Don’t get me started on the fact that we went to Disneyland during Whole30 and watched everyone else eat Churros. SO I decided it was really ridiculous that I hadn’t had much of this goodness considering cinnamon is great for you and coconut sugar is a best friend of mine. The two come together in this cake so beautifully!
The secret to this Churro Banana Bread Skillet Cake…
Cinnamon Chips! Yep, I googled how to make cinnamon chips – (fyi it calls for corn syrup, white sugar, vegetable shortening and cinnamon) and I flipped the recipe my way – honey, coconut sugar, coconut oil, cinnamon and added vanilla too! And what do ya know, DELICIOUS!! I made these chips then tossed them in my grain free banana bread recipe, cooked it in a skillet and topped it with more cinnamon coconut sugar for the best DANG cake you’ll ever have.
Look at those pockets of cinnamon chip goodness!! I think this dish it perfect for easter or any gathering where people love delicious food…
How fun are GIFs?
Pin this Churro Banana Bread Skillet Cake recipe for later!
1 teaspoon baking powder (look for gluten free to make paleo)
1 teaspoon vanilla
pinch of sea salt
Cinnamon Sugar topping:
1 tablespoon coconut sugar
1 teaspoon cinnamon
Preheat oven to 300F. Place a sheet of parchment paper on a cookie sheet and spray liberally with cooking spray. Set aside.
In a medium size bowl, combine the coconut sugar, ground cinnamon, coconut oil, honey and vanilla extract. Mix with fork until the mixture is uniform and crumbly. Spread on parchment lined baking sheet, flattening with your hands and shaping into a rough square about 1/4 inch or so thick. Bake until mixture is melted and somewhat bubbly, about 10-15 minutes.
Cool completely, and then cut into small pieces.
Churro Banana Bread:
Preheat your oven to 350 degrees. Combine your bananas, eggs, and nut butter, and ghee in a high powdered blender or food processor and mix well.
Once all of your ingredients are blended, add in your coconut flour, almond flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well. Pour in 1/3 cup of cinnamon chips and pulse once just to combine.
Place an 8 inch cast iron skillet over medium heat and melt 1 teaspoon of ghee or coconut oil in the pan. Once it mets, swirl it around the pan and pour batter in the pan. Sprinkle with a few more cinnamon chips and the cinnamon sugar topping. Place in your preheated oven and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
*You won’t use all of the cinnamon chips so save them in a ziplock bag for next time or to put in your yogurt or oatmeal!