Cast Iron Banana Bread

This cast iron banana bread is a new way to make one of your family’s favorite baked goods.

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Did you know that you can bake this cast iron banana bread right in the skillet? The heavy bottom brings heat to the center of the bread, helping it cook evenly and creating a moist and tasty bread that will become your new favorite way to make banana bread.

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After trying this recipe, be sure to try our chocolate banana bread and pumpkin banana bread for two more tasty versions of everyone’s favorite bread. 

Cast Iron Banana Bread Ingredients

Substitutions And Additions

PECANS: If you’re not a fan of pecans, you can leave them out or replace them with a different nut such as crushed walnuts or almonds.

CHOCOLATE CHIPS: You can use any flavor of chocolate chips. White chocolate, dark chocolate, butterscotch, milk, or semisweet chocolate chips would be delicious.

How To Make This Cast Iron Banana Bread Recipe

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Using a large bowl and an electric mixer, cream the ¾ cup of butter and sugar until they have a fluffy consistency.

STEP THREE: Add the eggs one at a time, beating after each egg.

STEP FOUR: Then mix in the mashed bananas and the vanilla extract.

STEP FIVE: In a separate bowl, combine flour, baking soda, and salt. Use a whisk to blend the dry ingredients together.

STEP SIX: Alternate adding the flour mixture and the buttermilk into the butter mixture.

STEP SEVEN: Fold in the chocolate chips and pecans. 

STEP EIGHT: Melt two tablespoons of butter in a 10-inch cast-iron skillet and add the banana bread batter to the skillet.

STEP NINE: Cook for 40 to 50 minutes, or until testing the center with a toothpick comes out clean.

STEP TEN: While the banana bread is cooking, begin making the caramel sauce by adding the butter, sugar, and heavy cream to a medium saucepan. 

STEP ELEVEN: Bring it to a boil and let it boil for one minute, then remove from the heat.

STEP TWELVE: After removing from the heat, stir in the vanilla extract.

STEP THIRTEEN: After the banana bread is finished baking, spoon the warm caramel glaze over top of the bread.

How To Serve

This easy skillet banana bread is such a delicious choice for an after-school snack.

Drizzling the caramel sauce over top makes it extra decadent. If you would like to serve it for dessert, add a scoop of our no-churn vanilla ice cream on the side.

After trying this recipe, be sure to try our chocolate banana bread and pumpkin banana bread for two more tasty versions of everyone’s favorite bread. 

MORE SIDE DISH RECIPES

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Caesar Pasta Salad

Side Dishes

Homemade Scalloped Potatoes

Storage

IN THE FRIDGE: Store leftover bread in a Ziploc bag or container with a sealed cover on the countertop at room temperature for up to four days.

You do not want to store leftovers in the fridge. It can cause the bread to dry out prematurely.

IN THE FREEZER: Cooled banana bread can be frozen for two to three months. Wrap tightly in plastic and place in a freezer bag before placing it in the freezer.

This might be the best banana bread ever! I have always loved my cast iron skillet, but never knew I could use it to make a super dense and tasty bread. I may never go back to making it the old way, this cast iron banana bread is so easy and delicious.

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Cast Iron Banana Bread

5 from 4 votes

This cast iron banana bread is a new way to make one of your family’s favorite baked goods.

Prep Time 20 minutes minutes

Cook Time 46 minutes minutes

Total Time 1 hour hour 6 minutes minutes

Servings 8

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Ingredients

  

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Bread

• ¾ cup butter, softened
• 2 tablespoons butter, for buttering the pan
• 1½ cups sugar
• 2 large eggs, room temperature
• 4 bananas
• 1 teaspoon vanilla extract
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup buttermilk
• 1 cup chopped pecans
• 2 cup chocolate chips

Caramel Sauce

• ¾ cup butter
• 1½ cups brown sugar
• ¾ cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Instructions

 

• Preheat the oven to 350°F.
• Using a large bowl and an electric mixer, cream the ¾ cup of butter and sugar until they have a fluffy consistency.
• Add in the eggs one at a time, beating after each egg. Then mix in the bananas and the vanilla extract.
• In a separate bowl, combine the flour, baking soda, and salt. Use a whisk to blend them together.
• Alternate adding the flour mixture and the buttermilk into the butter mixture.
• Fold in the chocolate chips and pecans. 
• Melt 2 tablespoons of butter in a 10-inch cast iron skillet and add the banana bread batter to the skillet.
• Cook at 350°F for 40 to 50 minutes or until testing the center with a toothpick comes out clean.
• While the banana bread is cooking, begin making the caramel sauce by adding the butter, sugar, and heavy cream to a medium saucepan. 
• Bring it to a boil and let it boil for one minute, then remove from the heat.
• After removing from heat, stir in the vanilla extract.
• After the banana bread is finished baking, spoon the warm caramel glaze over the banana bread.

Notes

• This is a great recipe if you have overripe bananas sitting on your counter or if you have frozen bananas in the freezer begging to be used.
• When baking, place a large round pizza pan or baking sheet underneath your skillet. That way it will catch the overflow if your batter cooks over. Also, you can cover the banana bread loosely with aluminum foil for the last 10 to 15 minutes to keep it from browning too much.
• Keep a really close eye on the caramel sauce while it is on the burner. It can burn really quickly.

Nutrition

Calories: 1146kcal | Carbohydrates: 138g | Protein: 8g | Fat: 66g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 186mg | Sodium: 822mg | Potassium: 423mg | Fiber: 4g | Sugar: 103g | Vitamin A: 1617IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 3mg

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