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:
- Bananas
- Eggs
- Vegetable or safflower oil
- White sugar
- Brown sugar
- Flour
- Vanilla extract
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Milk
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
Equipment
- Cast iron skillet (10 inch)
Ingredients
- 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
Instructions
- 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.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 bananas and eggs.3 ripe bananas, 2 eggs
- Add the oil, vanilla and milk and then mix well with a hand mixer for about three minutes.½ cup vegetable or safflower oil, 2 tablespoons milk
- Pour into a well greased cast iron skillet.
- Bake for 45 to 50 minutes or until a toothpick comes out clean from the center.
Carol says
Great banana cake – more cake like than bread. In my cast iron skillet it took a full hour at 350…
Jess says
Took it out at 35 minutes, the middle is soup.
Set it back in the oven for another 20 & it’s finally cooked. Not sure how 35 minutes is the recommended baking time, no way. With an added 20-30 minutes this is pretty yummy.
Clarice says
This has been my go-to recipe for years. But recently our son was placed on a candida and gluten-free diet. Challenging for sure! But I have been able to make this recipe work for his dietary restrictions by making the following substitutions. The first time I made it, he and my husband both said that it was my best loaf of banana bread yet!! I honestly think the substitutions made it even more moist than it already is (especially the flour)!
In equal parts as called for in the recipe, sub:
Bob’s Red Mill Gluten-Free Flour for regular flour
1 1/2 C Xylitol crystals for the sugar and brown sugar
Vanilla almond milk for the milk
Bobbi says
Wow, best recipe ever! So good. I didn’t have nutmeg, so I left it out, and it took 55 minutes to bake. Thanks for sharing! I’ll make it again. Highly recommend!
Linda B says
Recipe turned out delicious. Was looking for a plain banana bread cast iron skillet recipe and found yours. I had a different skillet recipe that used cocoa powder and chocolate chips, and love making my MIL’s corn bread recipe — always in cast iron skillet. I heated the greased skillet in the oven before pouring in the batter. (I do this with cornbread). I used only 1/2 c of white sugar along with the 1/2 c brown sugar (bread was just sweet enough) and added about a third cup of chopped walnuts. It took about 40 minutes to cook through. I will definitely make again.
Carmie says
If you bake this 30-35 min, the middle is sure to be soup! Mine looks nice so far but we are on 45-50 min and the center is still wet.
Mikinsey says
The recipe itself is delicious! However, when baking at 350° for 35 minutes the center still wasn’t done. I followed to a T also. Had to keep baking for an additional 20 minutes
Jess says
Love this recipe! I have made it twice now, I do half the amount of sugar and add chocolate chips. Only thing is the recipe has taken me 45-50 minutes to cook both times. Otherwise it’s amazing!
Jess says
Love this recipe! I have made it twice now, I do half the amount of sugar and add chocolate chips. Only thing is the recipe has taken me 45-50 minutes to cook both times. Otherwise it’s amazing!
Lynn T. says
I’ve been using my grandmother’s receipe for 50+ years. Just made this and am sure my grandmother would agree it is amazingly easy, moist and delicious. Looks beautiful on a serving plate with a light sprinkle of powder sugar.
Two Pink Peonies says
Thank you so much, Lynn. I am so glad you enjoyed it. Thank you again for taking the time to leave a comment.
Mama Maggie's Kitchen says
It looks incredibly delicious. I wish this were in front of me.
Chef Dennis says
Yum! My wife will surely love this Cast Iron Skillet Banana Bread!
Connie says
This bread is incredible! Love baking in a skillet!
jill says
My sister makes everything in a cast iron skillet. I can’t wait to share this recipe with her!
Marina says
Fantastic recipe, love banana bread
FOODHEAL says
Very nice recipe. Do you think it would work well on a normal pan? I’d like to try but I don’t have a skillet like yours…
Two Pink Peonies says
Yes, you could definitely make this in a cake pan.
Kerri says
i never thought to make banana bread in my cast iron skillet! such a genius idea!