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Cast Iron Banana Bread

close up overhead shot of a cast iron with Cast Iron Banana Bread with a slice missing
This cast iron banana bread is a new way to make one of your family’s favorite baked goods.
Prep Time 20 mins
Cook Time 46 mins
Total Time 1 hr 6 mins
Course Bread, Dessert
Cuisine American
Servings 8
Calories 1146 kcal



  • ¾ cup butter, softened
  • 2 tablespoons butter, for buttering the pan
  • 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
  • cups brown sugar
  • ¾ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract


  • 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.


Note: 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.
Note: 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.
Note: Keep a really close eye on the caramel sauce while it is on the burner. It can burn really quickly.


Calories: 1146kcalCarbohydrates: 138gProtein: 8gFat: 66gSaturated Fat: 36gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 186mgSodium: 822mgPotassium: 423mgFiber: 4gSugar: 103gVitamin A: 1617IUVitamin C: 5mgCalcium: 102mgIron: 3mg