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A beautiful, perfectly baked golden-brown banana bread resting in a round black cast iron skillet on top of a wire cooling rack.

Cast Iron Skillet Banana Bread with Cinnamon Butter

The moistest, sweetest banana bread baked in a cast iron skillet. Coated on the bottom and top with a rich cinnamon butter for perfectly caramelized edges!
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Equipment

  • 10-inch Cast Iron Skillet
  • Large mixing bowl
  • Small bowl (for cinnamon butter)
  • Whisk and spatula

Ingredients
  

  • Cinnamon Butter Coating:
  • 1/4 cup unsalted butter softened
  • 1/3 cup brown sugar packed
  • 1 tbsp ground cinnamon
  • Banana Bread Batter:
  • 3 large overripe bananas mashed
  • 1/2 cup 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour White Lily brand recommended
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a small bowl, mash the softened butter, 1/3 cup brown sugar, and ground cinnamon together until it forms a thick paste.
  • Take half of the cinnamon butter paste and generously smear it all over the bottom and sides of a 10-inch cast iron skillet. Set aside.
  • In a large bowl, thoroughly mash the overripe bananas. Whisk in the melted butter.
  • Add the granulated sugar, brown sugar, eggs, and vanilla extract to the bananas. Whisk until completely smooth.
  • Sprinkle the flour, baking soda, and salt over the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.
  • Pour the batter into the coated cast iron skillet and smooth the top.
  • Drop small dollops of the remaining cinnamon butter evenly across the top of the batter. Use a butter knife to gently swirl it into the surface.
  • Bake at 350°F for 30 to 35 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
  • Remove from oven and let cool in the skillet for 15-20 minutes before slicing into wedges. Serve warm!

Notes

The Coating: Do not skip coating the pan and the top of the bread with the cinnamon butter. This is what makes it the moistest and sweetest bread with perfect edges!
Skillet Size: A 10-inch skillet works best. If using a 12-inch, check the bread at 25 minutes as it will be thinner and bake faster.