I’ve always been a fan of my cast-iron skillets, but using them for desserts like this Skillet Banana Bread has been a game-changer in my kitchen adventures. Not only do they cook everything evenly and retain heat superbly, but they also transition from stove-top to oven with remarkable ease. Plus, they’re incredibly easy to maintain, free from the worrisome chemicals often found in non-stick pans.
Did you know that cooking with a cast iron pan can even boost your iron intake? It’s one of those little health benefits that come with this type of cookware. I personally swear by Lodge cast iron skillets, particularly the pre-seasoned ones. They’re a staple for any home baker or chef. For tips on use and care, I always recommend checking out their website.
In this recipe, we take the classic banana bread and giving it a cast iron twist. The result? A deliciously moist and perfectly textured Skillet Banana Bread that’s as versatile as it is tasty. You can enjoy it straight from the pan, which is my favourite way, or dress it up with a dollop of whipped cream and a few slices of banana. For those who love a bit of extra decadence, try drizzling melted chocolate or warm caramel sauce over the top, and maybe sprinkle some pecans for a crunchy finish. This isn’t just your ordinary banana bread; it’s a skillet-baked delight that brings a rustic charm to your table.
Whether you’re a seasoned baker or new to the world of cast iron cooking, this Skillet Banana Bread recipe is sure to impress. It’s not just about the ease of preparation; it’s about transforming simple ingredients into something extraordinary. And remember, the key to perfect banana bread is using very ripe bananas – they add that natural sweetness and moisture we all love.
So, let’s get baking and turn those overripe bananas into a mouth-watering treat that’s perfect for breakfast, brunch, or a comforting snack. Trust me, once you try this Skillet Banana Bread, you’ll be looking for excuses to bake it again and again! And should you tire of this recipe in your cast iron skillet, don’t miss this recipe for Skillet Berry Crumble.
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.
Ingredients
- 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
Instructions
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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.
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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.
Salad with Warm Goat Cheese
Love recipes with cast irons!
This is SUCH a fabulous idea!! Will definitely try this out!
Thank you so much. Please come back and let me know how you liked it!
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.
Alright, I have made this way too many times not to comment! My cast iron skillet is probably the best buy in our kitchen, and I use it all the time so when I saw this recipe I knew I wanted to try it. Sure enough, my husband and I love this recipe, and It comes out perfectly every time we make it. Due to my lack of ingredients in the kitchen, (and slight laziness) I do tweak it a bit. I don’t use the last 4 ingredients listed, but I sprinkle dark chocolate chips on the top. It adds the perfect amount of chocolate, and it is delicious. Sometimes I also use oil instead of butter and that works nicely as well.
Thank you for sharing this recipe. It is my favorite way to use up our overly ripe bananas!
I absolutely love that you came by to tell me! Thank you 🙂
Just made this for me and my husband and it turned out wonderfully. I didn’t have cardamom or all-spice, and ended up adding some semi-sweet chocolate chips sprinkled on top. Great way to use our cast iron skillet! Thanks for the recipe idea. I will definitely be making this again!
I love when people stop by to tell me when they loved a recipe. This one is definitely on repeat in our house. Have a great day!
Do you preheat the pan in the oven beforehand?
Hi, no need to preheat the pan at all. Enjoy
If I can no longer fit out my front door I’m totally blaming you.