Cast-Iron Banana Bread

Is there anything a cast-iron skillet can’t do in the kitchen? (Well, besides go in the dishwasher.) This piece of equipment can move from the stovetop to the oven, cook up savory meals and sweet desserts, and it seasons over time so it only gets better after every use. Here, it is used to make banana bread even better, which I wasn’t sure was possible. Cast-iron banana bread is the secret to an evenly baked loaf in about half the time. Treat this recipe as you would any other banana bread recipes by zhuzhing it up with mix-ins, extracts and lots of chocolate chips.

Why bake banana bread in a cast-iron skillet?

Baking banana bread in a cast-iron skillet allows the bread to cook quickly and evenly. Where banana bread takes over an hour to bake in a loaf pan, a cast-iron skillet cooks it in half the time thanks to its larger surface area. Also, a cast-iron skillet has excellent heat retention, baking the bread evenly all over. Finally, no more raw centers and over-baked edges!

Ingredients for Cast-Iron Banana Bread

• Butter: Soften the butter to room temperature so it creams seamlessly with the sugar. You can use an equal amount of shortening here instead, if desired.
• Sugar: Use 1 cup of granulated or brown sugar to sweeten the banana bread. Brown sugar will add a deeper, caramel-like sweetness.
• Egg: Bring the egg to room temperature or use an egg substitute. Flaxmeal makes an excellent and cheap egg replacement.
• Bananas: Quickly ripen bananas in the oven or microwave if they’re not quite brown yet. You’ll need 1-1/4 cup of mashed bananas, which is about three medium-sized bananas.
• Vanilla extract: Vanilla extract’s delicate floral flavor ties everything together and adds a boost of sweetness. Although it’s such a small measurement, when it is absent, it is noticeable.
• All-purpose flour: For a lighter banana bread, sift the flour before mixing it into the banana mixture. Sifting removes clumps and aerates the flour so there are zero dry pockets in the batter and you don’t have to mix as much. Overmixing can cause the banana bread to turn out dense and dry.
• Baking soda: We’ve included a little baking soda to help the banana bread in a cast iron rise so it’s nice and fluffy.
• Chocolate chips and dried banana chips: Fold the chocolate chips into the batter and sprinkle some on top. Optionally, dried banana chips on top also can add interest, flavor and texture.

Directions

Step 1: Create the banana mixture

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar until the mixture is crumbly. Beat in the egg, bananas and vanilla.

Step 2: Make the batter

In another large bowl, whisk together the all-purpose flour, baking soda and salt. Gradually beat the flour mixture into the banana mixture, just until combined. Switch to a rubber spatula and stir in 1/2 cup chocolate chips.

Step 3: Arrange in the cast-iron skillet

Pour the batter into a greased 10-inch cast-iron or other ovenproof skillet. Spread it out evenly, then sprinkle the top with the remaining 1/2 cup chocolate chips. If desired, top with dried banana chips.

Step 4: Bake the banana bread

Slide the cast-iron skillet into the oven and bake the banana bread until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the banana bread at room temperature in the cast-iron skillet on a wire rack.

Recipe Variations

• Add other mix-ins: Instead of chocolate chips and banana chips, fold chopped Reese’s, peanut butter chips, dark chocolate chips, macadamia nuts, pecans, walnuts or blueberries into the batter.
• Create more flavor: Along with the vanilla extract, add in 1/4 teaspoon of almond or rum extract. For a cozier flavor, sprinkle in fall spices, like cinnamon, nutmeg or ginger.
• Decorate before baking: Simple ways to elevate the look of this cast-iron banana bread actually happen before baking. Once the batter is poured into the skillet, sprinkle turbinado sugar on top for added crunch and a little sparkle. Instead of chocolate chips, I love how gourmet chopped chocolate looks on top. Finally, take a leftover banana (in this case, the less ripe, the better) and split it in half lengthwise. Press the banana halves seed side-up into the batter. Or, use all three, starting with the bananas, then adding the chocolate and finishing with a sprinkle of turbinado.

How to Store Cast-Iron Banana Bread

Once the cast-iron chocolate chip banana bread has cooled completely to room temperature, remove it from the pan and store it in an airtight container. You could also wrap the entire bread in storage wrap. This banana bread can be kept at room temperature for up to four days or stored in the fridge for up to six days. However, the fridge tends to dry out the bread a bit.

Can you freeze cast-iron banana bread?

Yes, you can freeze cast-iron banana bread, but don’t freeze the banana bread in the cast-iron skillet. Instead, wait for the banana bread to cool completely to room temperature, then remove the bread from the pan and wrap the bread completely in two layers of storage wrap or in a freezer-safe container. It can be stored in the freezer for up to two months and thawed at room temperature.

Cast-Iron Banana Bread Tips

How do you keep banana bread from sticking to cast iron?

To keep the banana bread from sticking to the cast-iron skillet, make sure to grease the cast-iron pan before adding in the batter. Also, double-check that the cast iron is nicely seasoned. It should be shiny and smooth, not a rough texture with rust on it.

Why is my cast-iron banana bread not cooked in the middle?

If your cast-iron chocolate chip banana bread is not baked in the middle, there are a few possible reasons: Your leavening agents aren’t active anymore, you haven’t used enough flour or you need to bake the bread longer. If your bread is still wet in the middle after 25 to 30 minutes, try lightly covering the bread with foil to prevent further browning and then bake for 5 to 10 minutes longer. A toothpick inserted into the center should come out clean.

Why is my banana bread not moist?

If your banana bread is not moist, chances are the batter was overmixed, which can lead to a dry, dense bread. Stir the flour mixture into the banana mixture just until the ingredients are combined.

Also, avoid overbaking. Bake the bread just until the center is cooked and a toothpick comes out clean or a with a few small, dry crumbs. Another reason the bread may be dry is too much flour. Avoid using a heavy amount of flour by measuring the flour properly.