Why You’ll Love This Caramelized Banana Oat Skillet Cookie

• It’s a one-pan wonder. Everything happens in a single oven-safe skillet, from cooking the bananas to baking the cookie. That means less washing up and more time enjoying your creation.
• The texture is pure magic. You get the soft, caramelized bananas on top, a chewy oat cookie base, and just a little bit of crispness around the edges. It’s a wonderful mix in every bite.
• It’s incredibly versatile. You can easily customize it with different nuts, spices, or even a handful of chocolate chips. It’s a fantastic way to use up those spotty bananas on your counter.
• It feels like a hug in dessert form. This is the ultimate comfort food—warm, gooey, and perfect for sharing (or not sharing, I won’t judge). It’s rustic, homey, and always a hit.

Ingredients & Tools

• 3 medium ripe bananas (the spottier, the better for caramelizing)
• 100 g unsalted butter, divided
• 75 g light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 120 g all-purpose flour
• 80 g old-fashioned rolled oats
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 50 g chopped walnuts or pecans (optional)

Tools: A 10-inch oven-safe skillet (cast iron is perfect!), a medium mixing bowl, a whisk, and a spatula.

The quality of your bananas really matters here—the riper they are, the sweeter and more caramelized they’ll become. And using an oven-safe skillet is non-negotiable; it’s what gives you that beautiful, seamless transition from stovetop to oven.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 5 g
• Fat: 14 g
• Carbohydrates: 45 g
• Fiber: 3 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Banana ripeness is key. You want bananas that are yellow with plenty of brown spots. They’re much softer, sweeter, and will caramelize beautifully, creating a deeper, more complex flavor than underripe ones.
• Why an oven-safe skillet? This recipe relies on starting on the stovetop and finishing in the oven. A regular baking pan won’t work for the initial caramelization step. A well-seasoned cast iron skillet is my top choice for even heating.
• Don’t skip the room temperature egg. It incorporates much more easily into the butter and sugar mixture, leading to a smoother, more uniform cookie dough. A cold egg can cause the butter to seize up a little.
• The power of brown sugar. Its molasses content is what gives the cookie its signature chewy texture and deep, caramel-like flavor. It also works wonders with the bananas. I don’t recommend substituting with white sugar.

How to Make Caramelized Banana Oat Skillet Cookie

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the warm, sweet cookie perfectly, balancing the whole meal.
• Whipped coconut cream or Greek yogurt — For a slightly lighter option, a dollop of something cool and creamy provides a wonderful temperature and texture contrast.

Drinks

• A hot cup of black coffee — The bitterness of the coffee is a classic partner to the sweet, caramelized notes of the dessert, making each bite even more satisfying.
• A glass of cold whole milk — It’s a nostalgic, comforting pairing that never fails, especially with the oat and cinnamon flavors shining through.

Something Sweet

• A scoop of high-quality vanilla bean ice cream — The melting ice cream seeping into the warm cookie and banana layers is honestly the ultimate experience. It creates a hot-and-cold sensation that’s just divine.
• A drizzle of salted caramel sauce — If you really want to lean into the caramel theme, a little extra sauce on top adds a lovely glossy finish and a hit of salty-sweet flavor.

Top Mistakes to Avoid

• Using a non-oven-safe pan. This is a surefire way to end up with a ruined pan and a dessert that can’t finish cooking. Always double-check that your skillet’s handle is also oven-safe.
• Stirring the bananas too much. When you first add them to the butter and sugar, let them sit and caramelize. If you stir them immediately, they’ll just turn to mush and won’t develop those beautiful golden edges.
• Overbaking the cookie. You’re looking for a golden top, not a dark brown one. Overbaking will make the base dry and crumbly instead of soft and chewy. Remember, it will continue to cook a bit as it rests in the hot skillet.
• Skipping the rest time. I know it’s tempting to dive right in, but that caramel layer is molten lava hot straight from the oven. Letting it sit for 10 minutes makes it safe to eat and allows the textures to set perfectly.

Expert Tips

• Tip: Gently press the banana slices into the sugar. After you lay them in the skillet, use the back of your spatula to press them down just a little. This helps create more surface contact for better caramelization and prevents them from sliding around when you add the dough.
• Tip: Brown your butter for the dough. For a next-level nutty flavor, take the butter for the cookie dough and cook it in a small saucepan until it turns amber and smells toasty. Let it cool slightly before adding it to the egg mixture. It adds a incredible depth.
• Tip: Add a pinch of flaky salt at the end. Right when the skillet cookie comes out of the oven, sprinkle a little flaky sea salt over the top. It enhances every single flavor and makes the sweet components pop even more.
• Tip: Test for doneness with a toothpick. The top might look done, but the center can sometimes be undercooked. Insert a toothpick into the center of the cookie part (avoid the bananas). It should come out with a few moist crumbs, but not wet batter.

FAQs

Can I make this skillet cookie ahead of time?
You can prepare the cookie dough up to a day in advance and keep it covered in the fridge. When you’re ready to bake, let the dough sit at room temperature for 15-20 minutes to soften slightly while you caramelize the bananas. I don’t recommend fully assembling and baking it ahead, as the texture is best fresh from the oven.

My bananas didn’t caramelize much. What went wrong?
This usually happens if the heat was too low or the bananas were underripe. Make sure your skillet is over a solid medium heat—you should hear a gentle sizzle when the bananas hit the pan. Also, truly ripe bananas with lots of brown spots have more natural sugar, which caramelizes more readily.

Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Quick oats are cut smaller and absorb more moisture, which can result in a denser, less chewy cookie. Old-fashioned oats give that lovely, substantial texture that holds up to the soft bananas. If you must use quick oats, reduce the amount by about 10%.

How should I store leftovers?
Once completely cooled, cover the skillet tightly with foil or transfer slices to an airtight container. It will keep at room temperature for up to 2 days. To reheat, a quick 10-second burst in the microwave works wonders, or you can warm a slice in a 160°C oven for 5-7 minutes to crisp it up a bit.

Can I make this gluten-free or vegan?
Absolutely! For gluten-free, use a 1:1 gluten-free flour blend and certified GF oats. For vegan, use a plant-based butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes). The results are still fantastic—the caramelized bananas are the real star here anyway.