This Skillet Banana Bread is super moist with tons of banana flavor. It makes the best breakfast, snack or even a dessert topped with delicious homemade caramel sauce.
Good Morning! My name is Diane Roark from Recipes For Our Daily Bread. I am so excited to share my Skillet Banana Bread with you today.
What is in this banana bread?
The four bananas in this bread make it super moist. The original recipe is from one of my favorite cookbooks, Georgia Cooking in an Oklahoma Kitchen by Trish YearWood. To her recipe, I add chocolate chips and bake it in my cast iron skillet. The cast iron skillet gives the bread the best crunchy sides, bottom, and top while keeping the inside of the bread super moist.
I simply cream the butter and sugar and add the eggs and bananas. I sifted the dry ingredients and added them to the cream mixture with the buttermilk. The buttermilk is another secret to the super moist and terrific flavor. I melted some butter in my cast iron skillet and added the banana bread batter to the skillet. Next, I baked the banana bread for 50 minutes or until golden brown. If you have not tried baking in your cast iron skillet, you are missing out!
For a special dessert, I serve this banana bread warm and drizzle homemade caramel sauce over the top. The caramel is a simple sauce made with butter, brown sugar, heavy cream and vanilla.
The basic banana bread recipe came from Trish Yearwood’s cookbook Georgia Cooking In An Oklahoma Kitchen. I added chocolate chips and caramel sauce. I cooked the banana bread in a cast iron skillet instead of two loaf pans.
- 3/4 cup of butter plus 1/4 cup (2 sticks total)
- 1-1/2 cups sugar
- Two large eggs
- 4 bananas
- One teaspoon vanilla
- 2 cups sifted all-purpose flour
- One teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1 cup chopped pecans
- 2 cups chocolate chips
- Six tablespoons butter
- 3/4 cup brown sugar
- Six tablespoons heavy whipping cream
- 1/2 teaspoon pure vanilla
- With an electric mix, cream 3/4 cup butter and sugar until fluffy.
- Add the eggs one at a time, beating after each egg.
- Mix in the bananas and the vanilla.
- In a separate bowl, combine the flour, soda, and salt. Use a whisk to blend well.
- Alternate the flour mixture and the buttermilk in the cream mixture
- Fold in the chocolate chips and pecans.
- Melt 1/4 cup butter in a 10 inch cast iron skillet.
- Add the banana bread batter.
- Cook 350 degrees for 40 minutes or until testing the center with a toothpick comes out clean.
- Add the butter, sugar, and heavy cream to a medium saucepan.
- Bring to a boil and boil for one minute.
- Remove from the heat and spoon warm glaze over banana bread.
This banana bread is perfect for breakfast with a cup of coffee but it is also makes a delicious dessert with a little caramel. YUM!
Thanks again for allowing me to share this recipe.
i absolutely love your blog and this banana bread is to die for specially since i love bananas. im a bit of home made chef. i make vegan desserts which i sell in farmers market in miami. i learned most of my cooking by creating healthy goodies for my sons. Sometimes i torture them with my creations but i eventually come up with some delicious stuff they love. they are tough critiques. love your post. do you do any vegan desserts ? i started a small business selling vegan dessert at farmers markets and im always looking for new ideas.