I recently was gifted my very first cast iron skillet set from two of my future sister-in-laws who are also a couple of my best friends. I’ve literally been wanting some cast iron since I even knew it existed! I could hardly wait two full days to get it out of its packaging and put it to good use.
Of course I made Pioneer Woman’s skillet chocolate chip cookie because let’s face it, she’s a goddess and who doesn’t like an oversized cookie?
Trust me, I took bigger bites after I snapped this picture.
It seems like I always have brown bananas around. I do tend to buy a bunch every week when I got grocery shopping, but I have the best intentions! Or maybe I just really like banana bread….
I ‘ve made a ton of banana bread in my 22 short years, not to toot my own horn or anything. Over the years, I haven’t really come across a recipe that has stuck with me until a couple weeks ago. This banana bread is delicious and the inspiration for my version.
Skillet Banana Bread
1/3 cup melted coconut oil
1/2 cup cane sugar
1/4 cup almond milk
1 cup of mashed bananas
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 shakes nutmeg
1 3/4 cup all-purpose flour
I also like to add in 2 tablespoons each of ground flax seed and whole flaxseed, but this is optional. You can also totally add in about 1/2 cup of whatever nuts or chocolate you want.
Melt the coconut oil in the skillet. This is double duty because the pan can always use another layer of seasoning, and you need to preheat the skillet a little bit. Add in the sugar and mix well. Whisk in the eggs, then add in the mashed banana and the almond milk. Mix in the flour, baking soda, salt, cinnamon, and nutmeg of course! Spread into your skillet and bake at 325 degrees for blank minutes. It bakes faster than loaf banana bread because its in a smaller layer and because the cast iron holds its heat better. On the plus side, you get to enjoy it sooner!
Oh I almost forgot, make this recipe your own! This is the best part of baking! Swap the sugar for honey or agave, the flour for whole wheat flour ( if you go this route you might have to play with the hydration of the dough a little bit), or the almond milk for any liquid really.