Cast iron skillet banana bread is such a fun way to make banana bread! The cast iron skillet gives the banana bread a nice flavor and it cooks evenly each time.
I know sometimes banana breads can take forever to cook through the middle and can come out too moist in some spots. The cast iron skillet really does make a difference and makes for one moist but very evenly cooked banana bread.
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Using a cast iron skillet for banana bread
I used a 10″ cast iron skillet for this recipe. I have been using my cast iron skillet more. My sister always uses her cast iron skillet and keeps reminding me that it’s a great way to get a little extra iron. According to MSU, a small amount of iron does get absorbed into the food. I always think it’s a cool way to add extra nutrients to your cooking.
Using a cast iron skillet for banana bread will cause your banana bread to bake completely evenly. I know that sometimes when I bake banana bread in a regular loaf pan, depending on the recipe it can come out a little mushy, especially in the middle. This is definitely not the case when you use your cast iron skillet.
I really love the Lodge brand of cast iron skillets. You can find them on Amazon!
What ingredients does this recipe call for?
To make this cast iron skillet banana bread, you will need:
- Vegetable or safflower oil
- White sugar
- Brown sugar
- Vanilla extract
- Baking powder
- Baking soda
Why does this banana bread recipe call for baking soda and baking powder?
I have been on a mission to make all the banana bread recipes out there and this is one of my new favorites. I think part of the reason why this recipe is so good is because it uses both baking soda and baking powder. I think using both baking soda and baking powder gives this banana bread a very nice texture. You can add chocolate chips if you want more of a dessert type banana bread. It is also fantastic as is!
How do I clean my cast iron skillet after I make this recipe?
I find that when I use my cast iron skillet to make breads there is very little residue if I grease my skillet well. If you do have some sticking, scrub it gently with a scrub brush under warm water. Be sure to NOT use any soap when you do this. You can then oil and re-season your cast iron skillet. You’ll want to avoid letting your cast iron soak as it can cause it to rust. I try to clean my cast iron skillets right away, if possible that I avoid this issue altogether.
Other quick bread recipes that you might like:
- Cast Iron Skillet Zucchini Bread
- Cast Iron Skillet Pumpkin Bread
- Amish Banana Bread
- Banana Bread in an 8 x 8 pan
Cast Iron Skillet Banana Bread
- Cast iron skillet (10 inch)
- 3 ripe bananas mashed
- 2 eggs
- ½ cup vegetable or safflower oil
- 1 cup white sugar
- ½ cup brown sugar
- 2 cups flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons milk
- Begin by preheating your oven to 350 degrees.
- Begin by mashing your ripe bananas with a fork and set them aside.
- In a large mixing bowl, add the dry ingredients.
- Next, add in the bananas and eggs.
- Add the oil, vanilla and milk and then mix well with a hand mixer for about three minutes.
- Pour into a well greased cast iron skillet.
- Bake for 30 to 35 minutes or until a toothpick comes out clean from the center.