Recipe: The Cast Iron Skillet Strikes Again

I was “stuck” with the Blond this afternoon.  I say “stuck” because really it isn’t a chore spending any time with him.  He’s basically the best baking companion a girl could ever have.  We stopped to look at some cast iron pans at Sears while I was there returning a Hawaiian shirt (again, long story, for another time) and I was musing that the ECBF would probably really like another one as a Christmas present this year.  This got us to talking about what has become the ECBF’s favourite kitchen toy ever – even more so than the Vitamix – that’s right, the cast iron pan.

The Blond and I headed home after our errands at Sears and we were contemplating the brown bananas on the counter and the Blond thought of something genius: banana bread in the iron skillet.


We had to, right?  So we did.

I have a 12″ skillet but I bet this would work in a skillet as small as a 9″.

I modified my standard banana bread recipe slightly for this purpose, but here is what I did:

Skillet Banana Bread

1/2 cup melted coconut oil, slightly cooled

1/2 cup buttermilk

4 mashed banana, slightly over-ripe

2 eggs

2 tsp vanilla (if you use any other kind of oil, you can use 1 tsp vanilla)

2-1/4 cups flour

1/4 cup white sugar

1/4 cup brown sugar

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp allspice

1/2 cup chopped walnuts

3/4 cup chocolate chips (I prefer white, but semi sweet work great too)

1 TBSP unsalted butter

Preheat oven to 350.

Warm the 1 TBSP of butter in the skillet on the element, until melted and you can coat the pan with it.

In your mixer, toss in the mashed bananas, the buttermilk, meted butter, vanilla and one egg at a time.  Mix for a few moments, until blended.

Combine all of your dry ingredients except the nuts and the chips together in a separate bowl.  Slowly add the dry to the wet, slowly mixing until just combined.  Scrape your bowl with a spatula to make sure you get it all together.  Stir in the nuts and chips.

Pour the batter into your skillet and spread evenly with a spatula.

Bake approximately 35 minutes (this is for a 12″ skillet, you may have to modify for a smaller skillet as the batter will be deeper and may take longer to bake) until a tester comes out clean.

Awesome.   Even though the recipe is substantially the same – it isn’t a moist banana bread like it is when I make it in a loaf pan – it’s more of a cake – a little bit denser in crumb texture and because of the butter coating in the pan (I use salted), it has a little bit of a salty taste to it.  This is in lieu of the dollop of butter you sometimes want to put on this sort of thing.  But I wouldn’t stop you if that was your inclination.


Enjoy!!  If you give this a try, please let me know how you make out!



It doesn’t slice as nice as a loaf might, but it was super easy, and I recommend it highly if you’re a cast iron pan lover like we’ve become.  xo

P.S.  Did I really say “Bogged”?

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