I love my cast-iron skillets, especially for making desserts like this quick and easy Skillet Banana Bread. 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.
Using a cast iron pan even 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.
What makes this recipe so great too, is that it can be served four different ways to change things up every time your serve. It’s terrific straight out of the pan, but try it with a little whipped cream and a sliced banana on top. Other options include drizzling melting chocolate on top and serving with fresh strawberries or drizzling with hot caramel sauce and topping with pecans. Your banana bread just got fancy.
Skillet Banana Bread
Use your cast iron skillet for more than just bacon. It's also a wonder for BAKING. Try this Quick & Easy Skillet Banana Bread and see for yourself.
- 1/2 cup 1 stick unsalted butter, room temp
- 1/2 cup light brown sugar
- 1/2 cup granulated 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.