This (slightly) spicy and not-too-sweet banana bread skillet is gluten-free, dairy-free, and super tasty! We used our new Spicy Tahini-Cashew butter for this, but any nut butter would work great!

You may be wondering about the incorporation of chilli powder here but let us tell you: IT WORKS! It’s super subtle and just hits you at the end, so if you’d like a bigger kick, feel free to add more to the batter. Paired with warm cinnamon and sweet bananas, the chilli powder creates a nice burst of flavor.

Recipe adapted from The Toasted Pinenut

Ingredients:

• 3 ripe bananas (1 is for decor on top)
• 1/2 cup Spicy Tahini-Cashew Butter w/ Diaspora Chillies
• 3 eggs
• 1/4 cup maple syrup (honey or agave would also work)
• 1 tsp vanilla extract
• 1/8 tsp chilli powder (we recommend Diaspora, obviously :)
• 1 tsp cinnamon
• 1 1/2 cups almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chocolate chunks (optional)
• To Finish: Black Sesame Seeds, Sesame Seeds, Chilli Powder, Flaky Sea Salt 

Directions:

1. Preheat oven to 350 F. Lightly grease a cast iron skillet with coconut oil.
2. In a large bowl, mash 2 bananas.
3. Add the eggs, maple syrup and vanilla, and mix to combine.
4. Add chilli powder, cinnamon, almond flour, baking powder and salt, and stir to combine.
5. Mix in the chocolate chunks, if using. (We just like to add chocolate to everything.)
6. Transfer the batter to your skillet.
7. Slice the last banana lengthwise into thirds, and place the slices on top for display. Sprinkle with sesame seeds, black sesame seeds, chilli powder and flaky sea salt.
8. Transfer to oven, and bake for 25 minutes, or until the top is firm and light brown in color.
9. Enjoy!