I’m REALLY into baking with a cast iron skillet right now. For some reason, baking in a skillet gives your recipe an instant “Wow” factor. We’ve used our antique cast iron frying pans for several years now cooking savoury dishes, but just recently started baking desserts with them.
If you don’t have a cast iron frying pan I highly recommend picking one up. Ours belonged to my great grandparents but had been severely neglected for years. They are over 100 years old so they needed a little bit of TLC. The Hubs did a bit of research on how to restore them and decided on the “Self Cleaning Cycle of the Oven Method”. I’ve been wanting to pick up a new/old frying pan so I might have The Hubs write a guest post on how to restore cast iron.
If you don’t have a cast iron frying pan, but would like to get one I highly recommend picking one up from the Goodwill or Salvation Army. With a little TLC your cast iron will be just as good, if not better than a brand new one from a kitchen supply store and at a fraction of the price.
This past weekend I was craving a sweet breakfast time treat so I decided to whip up my Cast Iron Skillet Chocolate Chip Banana Bread Recipe.
For years, The Hubs and I have kept a ziploc bag in the freezer for overripe bananas. Whenever a banana becomes too ripe we peel it, stick it in the ziploc bag, put it in the freezer and then once we have enough turn them into banana bread. The frozen bananas look pretty gross, they are brown, watery and mushy looking… whip them up in some banana bread batter and they are delicious!
Cast Iron Skillet Chocolate Chip Banana Bread Recipe
- 2 cups all purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips (plus a handful more for sprinkling on top
- 1/2 teaspoon cinnamon
- ¼ teaspoon allspice
- ½ cup butter, melted
- ⅓ cup sour cream
- 2 cups of mashed over ripe bananas
- 2 eggs
- 1 teaspoon vanilla
- Cooking spray or cooking oil to grease your cast iron skillet with.
- Preheat your oven to 350 degrees F and grease your cast iron skillet
- In the bowl of your mixer combine all of your wet ingredients and whip until combined.
- In a second bowl combine all of your dry ingredients and mix well until thoroughly combined.
- With your mixer on low, slowly add your dry ingredients to your wet ingredients.
- Mix until just combined.
- Pour batter into cast iron skillet and garnish with extra chocolate chips.
- Put in the oven and bake at 350 degrees F for 30-45 minutes or until a toothpick inserted in the middle of the bread comes out clean.
- Let rest for 10 minutes, slice, serve and enjoy!
- Leftovers (if there are any) can be stored covered in plastic wrap. I find that the bread is even more moist on day 2 and 3 if stored correctly.
If you like this recipe please make sure to check out our other Cast Iron Skillet Dessert Recipes:
Love Banana Bread? Have you tried Chocolate Chip Zucchini Bread?
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Tell me… Have you ever baked using cast iron? What is your favorite dessert for breakfast recipe?
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