Brown Butter Chocolate Chip Banana Skillet Crumb Cake
This Brown Butter Chocolate Chip Banana Skillet Crumb Cake is soft and fluffy, packed with melty chocolate chips and rich banana flavor. The brown butter adds a deep, toasty note that complements the sweetness, while a golden cinnamon crumb topping—studded with even more chocolate chips—brings the perfect crunch to every bite. Serve it warm with homemade whipped cream, a drizzle of olive oil, and a sprinkle of flaky sea salt for a rich, cozy finish.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla
Ripe bananas
Brown sugar
Greek yogurt (substitution: sour cream)
All-purpose flour
Baking powder
Baking soda
Salt
Chocolate chips or chopped chocolate of choice
Cinnamon
For the Homemade Whipped Cream (Optional, for Serving):
Heavy cream
Maple syrup
Vanilla bean paste or extract
Salt
Why You’ll Love Brown Butter Chocolate Chip Banana Skillet Crumb Cake:
Soft and Fluffy Interior: The banana cake is tender and moist, with just the right amount of richness from the brown butter.
Packed with Chocolate Chips: Every slice is studded with melty chocolate chips, giving you gooey pockets of chocolate in every bite.
Brown Butter Adds Depth: Toasty, nutty brown butter takes the flavor to the next level, adding warmth and richness that balances the sweetness.
Crispy Crumb Topping: A golden, cinnamon-spiced crumb topping adds a buttery crunch and extra chocolate chips for texture and contrast.
Served Warm and Comforting: This cake is best enjoyed warm from the skillet, topped with whipped cream, a drizzle of good olive oil, and a pinch of flaky sea salt.
One-Skillet Simplicity: It bakes all in one pan—easy to serve, rustic in presentation, and incredibly satisfying.
Perfect for Brunch or Dessert: Whether you’re sharing it at the table or sneaking forkfuls straight from the pan, this skillet cake delivers every time.
Tips for Making Brown Butter Chocolate Chip Banana Skillet Crumb Cake:
Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful the cake. Look for peels that are heavily speckled or almost black.
Brown the Butter Properly: Cook the butter until it’s golden and smells nutty, then cool it slightly before adding it to the batter. This adds a deep, toasted flavor that pairs beautifully with banana and chocolate.
Mix the Crumb Topping: Prep the crumb topping while the brown butter is cooling, before preparing the rest of the batter so it’s ready to go. Keep it slightly clumpy for the best texture.
Don’t Overmix the Batter: Stir just until the flour disappears. Overmixing can make the cake dense instead of soft and tender.
Use a Well-Greased or Buttered Skillet: Cast iron works best for even baking and a crisp edge. Make sure to grease it thoroughly or line it with parchment paper (this is what I do) to prevent sticking.
Bake Until Golden and Just Set in the Center: The crumb topping should be deeply golden and the center should spring back lightly when pressed.
Serve Warm: This cake is at its best fresh from the oven. Add a spoonful of whipped cream, a drizzle of olive oil, and a sprinkle of flaky sea salt right before serving.
How to Store Brown Butter Chocolate Chip Banana Skillet Crumb Cake:
Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 2 days. To keep the crumb topping crisp, loosely cover with foil instead of plastic wrap.
Refrigerator: For longer storage, place leftovers in an airtight container in the fridge for up to 4 days. Warm individual slices in the oven or microwave before serving to bring back the softness and melty chocolate.
Freezer: Freeze slices or the entire cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the refrigerator and warm in a low oven before serving.
Reheating Tip: Reheat in a 300°F oven for 8–10 minutes or microwave in short bursts until just warm. Add fresh whipped cream and a sprinkle of flaky salt after reheating for the best texture and flavor.
FAQs:
Q: Can I make this skillet crumb cake ahead of time?
A: Yes. You can bake it a day in advance and store it at room temperature or in the fridge. Warm it before serving to bring back the soft texture and melty chocolate chips.
Q: What kind of skillet should I use?
A: A well-seasoned cast iron skillet works best for even baking and a golden edge, but an oven-safe nonstick or stainless steel skillet will also work.
Q: Do I have to use brown butter?
A: Brown butter adds a deep, nutty flavor that complements the banana and chocolate beautifully, but you can use regular melted butter in a pinch.
Q: Can I substitute the chocolate chips?
A: Absolutely. Chopped dark chocolate, milk chocolate chunks, or even cinnamon chips would work well in this cake.
Q: How do I know when it’s done baking?
A: The crumb topping should be golden and the center should spring back lightly when pressed. A toothpick inserted into the center should come out with a few moist crumbs but not raw batter.
Q: Can I bake this in something other than a skillet?
A: Yes. An 8x8 or 9-inch round cake pan works too, though you may lose a bit of that crisp edge the skillet creates.
Q: Do I need to add olive oil and flaky salt on top?
A: It’s optional, but highly recommended. The olive oil adds richness and the flaky sea salt enhances the flavor of the banana, chocolate, and brown butter.
Check out my other banana recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter chocolate chip banana skillet crumb cake. Happy baking!
