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Preheat your oven to 350°F (175°C).

Place the softened, peeled banana directly into a small cast iron skillet.

Mash the banana thoroughly in the skillet using a fork until it is smooth and free of large lumps.

Crack the egg and add it to the mashed banana in the skillet.

Add the liquid sweetener, brown sugar alternative, peanut butter, and plain or Greek yogurt to the skillet.

Add the cocoa powder to the skillet.

Thoroughly mix all the ingredients in the skillet with a spoon until a smooth, uniform brownie batter is formed. Ensure there are no dry pockets of cocoa powder.

Sprinkle the sugar-free chocolate chips over the batter.

Gently stir the chocolate chips into the batter, distributing them evenly.

Smooth out the batter evenly in the skillet with the back of a spoon.

Bake the skillet brownie in the preheated oven for 12-15 minutes, or until the edges are set and the center is still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Once baked, carefully remove the skillet from the oven. Let it cool for a minute or two.

Serve the warm brownie immediately with a scoop of sugar-free ice cream on top.

Drizzle sugar-free caramel sauce over the ice cream and brownie before serving.


Preheat your oven to 350°F (175°C).

Place the softened, peeled banana directly into a small cast iron skillet.

Mash the banana thoroughly in the skillet using a fork until it is smooth and free of large lumps.

Crack the egg and add it to the mashed banana in the skillet.

Add the liquid sweetener, brown sugar alternative, peanut butter, and plain or Greek yogurt to the skillet.

Add the cocoa powder to the skillet.

Thoroughly mix all the ingredients in the skillet with a spoon until a smooth, uniform brownie batter is formed. Ensure there are no dry pockets of cocoa powder.

Sprinkle the sugar-free chocolate chips over the batter.

Gently stir the chocolate chips into the batter, distributing them evenly.

Smooth out the batter evenly in the skillet with the back of a spoon.

Bake the skillet brownie in the preheated oven for 12-15 minutes, or until the edges are set and the center is still slightly fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Once baked, carefully remove the skillet from the oven. Let it cool for a minute or two.

Serve the warm brownie immediately with a scoop of sugar-free ice cream on top.

Drizzle sugar-free caramel sauce over the ice cream and brownie before serving.
