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Quick And Easy Skillet Banana Bread

skillet banana bread

By //  by Candace Sampson 11 Comments

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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.

skillet banana bread

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
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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

  1. 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.
  2. 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.

skillet Banana Bread

 

 

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Filed Under: Cast Iron Skillet Recipes, Desserts, Food & Drink, Snacks Tagged With: banana bread, cast iron cooking, cast iron skillet, easy banana bread, Food & Drink, Life in Pleasantville, Lodge, pecans, walnuts

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Reader Interactions

Comments

  1. Janice

    March 26, 2014 at 4:22 pm

    Love recipes with cast irons!

    Reply
  2. Lisa Hicks

    July 4, 2014 at 5:06 pm

    This is SUCH a fabulous idea!! Will definitely try this out!

    Reply
    • Candace Derickx

      July 5, 2014 at 8:18 am

      Thank you so much. Please come back and let me know how you liked it!

      Reply
      • Pam

        February 17, 2020 at 6:49 am

        Do you preheat the pan in the oven beforehand?

        Reply
        • Candace Sampson

          February 21, 2020 at 10:36 am

          Hi, no need to preheat the pan at all. Enjoy

          Reply
  3. Bob Mac

    September 16, 2014 at 9:23 am

    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.

    Reply
  4. Hannah

    December 2, 2016 at 4:17 pm

    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!

    Reply
    • Candace Derickx

      December 4, 2016 at 10:45 am

      I absolutely love that you came by to tell me! Thank you 🙂

      Reply
  5. Rachel

    March 14, 2017 at 9:48 pm

    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!

    Reply
    • Candace Derickx

      March 15, 2017 at 7:13 pm

      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!

      Reply
  6. Jackson Gilder

    April 14, 2020 at 4:01 am

    If I can no longer fit out my front door I’m totally blaming you.

    Reply

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