This skillet banana bread contains no flour, sugar, or fat, making it an excellent choice for those looking for something light without sacrificing flavor. You don’t need to go to nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Recipe Ingredients:

• 1 cup of oats (essential ingredient, non-substitutable)
• ½ cup of shredded unsweetened coconut or coconut flakes
• 2 ripe bananas (preferably the Prata variety or similar)
• 1 less ripe banana (for decoration)
• 1 large egg (or chia egg substitute: 1 tablespoon of chia mixed with 3 tablespoons of water)
• Water or milk (adjustable amount for texture)
• 1 teaspoon of baking powder
• Optional: Walnuts, raisins, or blueberries for decoration

Instructions:

First, prepare the dry ingredients. Blend the oats in a blender until you get a grainy texture, but not too fine. Then, do the same with the shredded coconut, keeping larger pieces for texture. In a bowl, mix the oats, coconut, and baking powder. Set aside.

Next, prepare the wet ingredients. In another container, mash the ripe bananas until they form a creamy puree. Add the egg (or chia egg substitute) to the banana puree and mix well. Gradually add water or milk to adjust the consistency of the mixture.

Then, combine the ingredients. Add the dry ingredients to the wet ones, sifting them for a more uniform texture if desired. Mix gently until you form a homogeneous dough. If necessary, adjust the consistency with more water until the dough is thick but easy to spread.

Afterward, cook the bread. Grease a glass frying pan well with oil or butter. Pour the dough into the pan and spread it evenly with a wet spoon. Decorate the surface with slices of less ripe banana and, if desired, add nuts, raisins, or blueberries. Cover the frying pan and cook on low heat for about 10-15 minutes. Check occasionally to avoid burning.

Finally, finish and serve. Let the bread cool in the frying pan before attempting to unmold it. Carefully loosen the edges and flip the bread onto a plate. Serve sliced. The texture will be soft, and the flavor will have the perfect balance of banana and coconut.

 Tips for Making Skillet Bread

1. Use a Cast Iron Skillet
   It holds heat evenly and gives your bread a crisp, golden crust.

2. Preheat the Skillet
   Like with a pizza stone, a hot skillet helps the dough start baking immediately for a better rise and crunch.

3. Grease It Well
   Olive oil, butter, or even a sprinkle of cornmeal helps prevent sticking and adds flavor.

4. Let the Dough Rest
   Whether you’re using yeast or a no-knead recipe, let it rest/rise enough to get that fluffy inside.

5. Score the Top
   Make a few shallow cuts on top with a sharp knife—this helps control the expansion and looks cool too.

6. Add Herbs or Cheese
   Sprinkle fresh rosemary, garlic, or parmesan before baking for next-level taste.

7. Cover While Baking (Optional)
   If your skillet has a lid or you’re using foil, covering it for the first half of baking can create steam—giving you a softer inside with a crispy crust.

 Benefits of Skillet Bread

• No Oven Needed (Sometimes): Some recipes work entirely on the stovetop.

• Minimal Equipment: You don’t need a loaf pan, proofing basket, or baking stone.

• Crispy Crust: Cast iron helps develop a crusty exterior that rivals bakery bread.

• Flexible Recipes: Works for focaccia, flatbreads, cornbread, and rustic loaves.

• Great for Beginners: It’s forgiving and easy to manage.

• Fast Bake Time: Especially with stovetop versions or smaller loaves.

• Visually Appealing: It just looks rustic and cozy, great for serving straight from the skillet.