Skillet Banana Bread

I love my cast-iron skillets. They are my most favorite thing in my kitchen. I love how they cook everything so even and retain heat. They move from stove-top to oven and back again with ease, and they are super easy to maintain. Also, no scary chemicals like in many of the non-stick pans on the market. Finally, using a cast iron pan actually adds iron into your diet! How cool is that? Hands down Lodge is the best and I recommend you buy the one that is already seasoned for you. Refer to their website for use & care. I’ve decided to devote a whole category to cast-iron skillet cooking. You can find the first recipe here.

Skillet Banana Bread

1/2 cup (1 stick) unsalted butter, room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
3 very ripe bananas, mashed
1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
Pinch ground allspice
1/4 to 1/2 cup chopped pecans or walnut (depends how nutty you like it)
1/4 cup sour cream

Preheat the oven to 350F. Using an electric mixer on medium-high, beat the butter and sugars in a large bowl until smooth and creamy. Beat in the eggs, one at a time, then beat in the bananas and vanilla. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, cardamom, and allspice. Add the flour mixture to the banana mixture and fold in with a spatula until well blended. Gently fold the nuts and sour cream into the batter until just blended, being careful not overmix.

Lightly butter a 10 or 12 inch cast iron skillet. Pour the batter into the skillet; place in the oven and bake until a toothpick inserted in the centre comes out clean, 45 minutes to 1 hour. Remove from the oven and let cool in the pan. To serve, flip the bread out of the pan or serve it from the skillet, sliced into wedges.

PDF Printer    Send article as PDF   


  1. Bob Mac says

    Made this last night, but a few adjustments with what I had on hand. No nuts or cardamom. Screwed up and put in a half cup of sour cream as I was trying to make it off the top of my head. It came out great and popped perfectly out of my cast iron just moments after cooking was finished so I could start my pork chops in the cast iron. Wish I had some cardamom on hand, but will certainly try to for the next batch. I am sure it would be easier to make a larger batch so it would be deeper and not have issues with burning.

Leave a Reply