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.
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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.
If you need even more recipe ideas for your cast iron skillet be sure to also check out this Cast Iron Skillet Pumpkin Bread, Cast Iron Skillet Zucchini Bread, or see all of my Cast Iron Skillet Recipes!
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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!
🥣 Ingredients needed
To make this cast iron skillet banana bread, you will need:
- Bananas: You’ll want to use ripe bananas that are spotty or turning dark.
- Eggs
- Coconut, vegetable, or safflower oil: Any of these oils will work for this recipe. I have tested the recipe with all three over the years.
- White sugar and brown sugar
- All purpose flour
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Milk: You can use regular milk or a milk alternative like almond milk.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. Next, by mash your ripe bananas with a fork and set them aside (image 1).
In a large mixing bowl, add the dry ingredients (image 2). Next, add in the wet ingredients (image 3). Mix with a hand mixer until everything is well combined.
Pour into a well greased cast iron skillet and bake for 40 to 45 minutes or until a toothpick comes out clean from the center (image 4).
👩🏻🍳 Tips
- I like to place a baking sheet under my cast iron skillet banana bread while it bakes.
- I baked my bread for 40 minutes but you may need to bake a little longer depending on your oven.
- Be sure to use a 10 inch cast iron skillet for this recipe.
📋 Recipe FAQs
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!
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:
If you tried this Cast Iron Skillet Banana Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Cast Iron Skillet Banana Bread
Equipment
- Cast iron skillet (10 inch)
Ingredients
- 3 ripe bananas mashed
- 2 eggs
- ½ cup coconut oil or 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
Instructions
- Begin by preheating your oven to 350 degrees.
- Mash your ripe bananas with a fork and set them aside.
- In a large mixing bowl, add the dry ingredients.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
- Next, add in the wet ingredients. Mix with a hand mixer until everything is well combined.3 ripe bananas, 2 eggs, ½ cup coconut oil , 2 tablespoons milk
- Pour into a well greased cast iron skillet.
- Bake for 40 to 45 minutes or until a toothpick comes out clean from the center.
Notes
- I like to place a baking sheet under my cast iron skillet banana bread while it bakes.
- I baked my bread for 40 minutes but you may need to bake a little longer depending on your oven.
- Be sure to use a 10 inch cast iron skillet for this recipe.
Libby says
Perfectly cooked all the way through! Delicious!!!
Duh boi says
Wash your pans with soap. Or not. But with soap is better if you’re oilingafter anyway
Audrey says
I have heard of people using a little soap but washing it immediately. I follow the old school advice of no soap but if it works for you that’s great to hear!
Erin says
I only have 2 ripe bananas, do you think it would still work? Looking for a way to use them up and this looks delicious!
Audrey says
Hi Erin, are they large sized? If so, go for it!
TriciaS says
Five star YUM! Added 1 cup chocolate chips and my husband ran out for vanilla ice cream;) I just love finding delicious excuses to use my cast iron skillet.
Amanda Sochanski says
THE SWEETEST, softest, moist banana bread I’ve ever had. It was nearly wet! I’ll never make another kind again. THIS IS A WINNER.
Joy says
Very tasty. Happy hubby. Glad I tried this recipe.
Belinda Hart says
I love this recipe! I used gluten free flour and half monk fruit sweetener. I also used half a cup of sugar. I used peanut butter protein and made a great sauce that I poured onto the cake. Yummy!