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!
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.
