Cast Iron Banana Bread Recipe

Introduction

Cast iron banana bread is a deliciously moist and flavorful twist on a classic favorite. Baking it in a cast iron skillet gives the bread a wonderful crust and keeps it tender inside. This recipe is perfect for using up ripe bananas and creating a comforting treat.

Ingredients

• ½ cup butter
• 1 ⅓ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup mashed bananas (about 2-3 ripe bananas)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 cups flour
• ½ cup buttermilk
• Crushed walnuts for topping
• 1 banana sliced, for topping

Instructions

1. Step 1: Preheat the oven to 350°F. Grease two 6-8 inch cast iron pans or one larger 10-12 inch cast iron pan.
2. Step 2: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla extract, and mashed bananas. Mix until well combined.
3. Step 3: In a separate small bowl, whisk together the baking powder, baking soda, salt, and flour. Gradually stir these dry ingredients into the banana mixture.
4. Step 4: Add the buttermilk and mix until the batter is smooth and well combined.
5. Step 5: Pour the batter into the prepared cast iron skillet(s). Top with crushed walnuts and banana slices if desired.
6. Step 6: Bake at 350°F for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the banana bread to cool slightly before serving warm. Enjoy!

Tips & Variations

• For extra flavor, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
• Substitute the walnuts with pecans or leave them out for a nut-free version.
• If you don’t have buttermilk, you can use regular milk mixed with a teaspoon of lemon juice or vinegar as a substitute.
• Adding chocolate chips to the batter can give a sweet twist to your banana bread.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk combined with a teaspoon of lemon juice or vinegar per ½ cup to mimic the acidity of buttermilk.

Why use a cast iron skillet for banana bread?

Cast iron skillets provide even heat distribution, which helps develop a crispy crust while keeping the inside moist and tender. They also add a rustic presentation to your banana bread.

Cast Iron Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This classic Cast Iron Banana Bread recipe delivers moist, flavorful banana bread with a slight crunch from walnuts and a sweet banana topping. Baked in a cast iron skillet, it yields a perfect golden crust and a tender crumb, making it an irresistible homemade treat for breakfast or dessert.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8–10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup butter
• 1 ⅓ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup mashed bananas (about 2–3 ripe bananas)
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 cups flour
• ½ cup buttermilk

Toppings

• Crushed walnuts (for topping)
• 1 banana sliced (for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease two 6-8 inch cast iron pans or one larger 10-12 inch cast iron pan thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup of butter and 1 ⅓ cup sugar until light and fluffy, forming the base for your batter.
3. Add Wet Ingredients: Beat in 2 eggs, 1 teaspoon vanilla extract, and 1 cup mashed ripe bananas into the butter and sugar mixture. Mix until all are well combined and smooth.
4. Combine Dry Ingredients: In a separate smaller bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution of the leavening agents and salt.
5. Mix Dry Ingredients Into Wet: Gradually stir the dry ingredients into the banana mixture until just combined—be careful not to overmix to keep the bread tender.
6. Add Buttermilk: Stir in ½ cup buttermilk into the batter, mixing thoroughly to create a moist consistency.
7. Prepare for Baking: Transfer the batter evenly into the greased cast iron skillet(s). Sprinkle crushed walnuts on top and arrange banana slices as a decorative topping.
8. Bake: Place the skillet(s) in the preheated oven and bake for 30 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
9. Serve: Remove from the oven and let cool slightly. Serve warm for the best flavor and texture experience.

Notes

• Make sure to grease the cast iron skillet well to prevent sticking and ensure easy removal.
• Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
• If you don’t have buttermilk, substitute with ½ cup milk plus 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.
• Allow bread to cool slightly before slicing to achieve cleaner slices.
• Leftover banana bread can be wrapped tightly and stored at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: banana bread, cast iron skillet, easy banana bread, homemade banana bread, walnut banana bread