Here it is, Labor Day. How did that happen? Last time I looked it was March and 22 degrees and now summer is just about officially over. I will say this though, I’ve loved this summer. It hasn’t been too hot, and so I’ve been able to keep up with my cooking experiments. I’m saving some to bring to you in a new way soon, but couldn’t resist sharing this one right away. It’s just too perfect. If you don’t make it for Labor Day brunch tomorrow, well, you are totally missing out.
The great thing about this is you just put it in the oven, pull it out and serve. It’s like eating pancakes without all that flipping and paying attention business. And those late summer local berries are perfect on top. I dare you not to love it!
Not only that, but it’s not heavy and floury like your normal pancake breakfast. You won’t need a big nap. but it’s ok if you take one anyway…after all, it’s a holiday.
Thanks Noelle Smith for these amazing photos! (she and her daughter loved this by the way and said it was super easy to make which made brunch a breeze). Noelle is an amazing food photographer/stylist. Find her at noellebeesmith.blogspot.ca
Banana Pecan Skillet Cake
Gluten Free, Grain Free, Dairy Free Optional
Serves 4 (or 3 if one of them is my big hungry husband)
2 Overripe Bananas
1/4 Cup Coconut Flour
1 Tblsp. Pastured Butter or Coconut Oil plus more for the pan
1 Tblsp. Pure Maple Syrup or Honey
1 1/2 tsp. baking soda
1 tsp. vanilla
1/4 cup chopped walnuts or pecans
Preheat oven to 400.
Mix all ingredients except nuts well in blender or stand mixer, then stir in nuts.
Mash bananas well then mix in all remaining ingredients.
Grease a 10-inch oven safe skillet with coconut oil or pastured butter.
Pour in batter.
Bake for 20 minutes. Test for doneness then bake another 5 minutes if necessary.
Cake is done when it is firm on top and a toothpick comes out clean.
Serve with pure maple syrup, more bananas, berries or nuts as desired.
Note: you can cook this in a smaller skillet, like an 8 inch. It will be more fluffy and cakey than thin like a pancake and may need to cook a little longer. I love it both ways!