I have gratefully stumbled upon Joy the Baker. She has an awesome baking blog that is chock full of fantastic recipes and gorgeous photography. She also has a book, Joy the Baker Cookbook. I haven’t had a chance to get it yet, but it is on my wish list.
One of her recipes I recently indulged in was a Banana, Walnut and Chocolate Cookie Cake. How genius is it to prepare and bake something in one dish, a cast-iron skillet! I love it. I love it so much that I created this healthier version, cutting the butter and sugar in half. It contains whole wheat flour, banana, pumpkin, walnuts and of course you gotta have the chocolate chips :)
It’s very good, but it becomes a supastah with a scoop of freshly made whipped cream…
Whole Wheat Pumpkin Skillet Cake
- 4 Tbs. unsalted butter
- 1/2 cup brown sugar
- 1/2 tsp. vanilla
- 1 egg
- 1/2 ripe banana
- 1/3 cup pumpkin puree
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup semi sweet chocolate chips
First things first, the butter needs to melt in a hot skillet. Remove from the heat and stir in the brown sugar. Let that cool before whisking in the egg. Once cooled and egg is whisked in, add the vanilla. Add the banana and pumpkin to the mix and stir until incorporated.
Add the whole wheat flour, baking soda, spices and salt.
Finally stir in those chopped nuts and chocolate chips. Smooth the top and place in a preheated 350F oven for 15-20 minutes.
If you want this cake to really shine, you’ve got to have the whipped cream.
Start with heavy cream, add 2 Tbs sugar and 1 Tbs vanilla extract. Using an electric mixer, beat for about 5 minutes until it is the consistancy you want…and enjoy!