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–+ servings
skillet cooked moist banana bread

Skillet Banana Bread

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 10-inch oven-safe skillet preferably cast iron
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fork or potato masher
  • 1 Cooling rack

Ingredients
  

  • 3 ripe bananas mashed
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1/4 cup plain yogurt or sour cream room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional
  • 1 tablespoon butter for greasing the skillet

Instructions
 

  • Preheat the oven to 350°F and place a rack in the center position.
  • Grease the bottom and sides of the skillet with 1 tablespoon of butter and set aside.
  • In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  • Whisk the melted butter into the mashed bananas until fully combined.
  • Add the brown sugar, eggs, yogurt, and vanilla extract to the banana mixture and whisk until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gently fold the dry ingredients into the wet mixture with a spatula until just combined and no dry streaks remain.
  • Fold in the chopped nuts and chocolate chips, if using, taking care not to overmix the batter.
  • Pour the batter into the prepared skillet and smooth the top with a spatula.
  • Bake the skillet banana bread for 22 to 28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the skillet from the oven and place it on a cooling rack.
  • Let the banana bread rest in the skillet for at least 15 minutes before slicing and serving warm.

Notes

For best results, use very ripe, spotty bananas for maximum sweetness and flavor, and avoid overmixing once the flour is added to keep the bread tender. If using a dark cast-iron skillet, start checking for doneness a few minutes earlier because it retains heat more intensely than lighter pans. You can line just the bottom of the skillet with a round of parchment for extra insurance against sticking, especially if your skillet is not very well seasoned. Leftovers keep well wrapped at room temperature for up to two days or can be gently reheated in a low oven to refresh the texture. Adjust mix-ins to your taste, keeping the total additions around 1 cup so the bread stays moist and bakes evenly.
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