Monday, December 20, 2010

Cast iron: A love story (Cast Iron Skillet Banana Bread)

I love my cast iron skillet.

What is on my Christmas list this year? Cast iron, cast iron..... and more cast iron. Anything I can make in a cast iron skillet, I will give it a go.

My latest adventure.... banana bread.



This was a huge success.

I've been baking fresh muffins every Sunday morning since my husband and I were married. All my muffin recipes are now being done in the cast iron because, well, it turns out THAT good.

This is the basic recipe for banana bread that I grew up with, cut in half.

Cast Iron Skillet Banana Bread
((Printable Recipe))

Ingredients:
1/4 cup plus 1 Tablespoon room temperature, unsalted butter (divided)
1/2 cup sugar
1 egg
1 1/2 very ripe bananas, mashed
1/4 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cinnamon (optional)
1/4 cup walnuts and/or pecans, chopped

Directions:

1. Preheat the oven to 350 degrees F. along with the cast iron skillet.  Mix the dry ingredients (flour, baking soda, salt, and cinnamon) together and set aside.

2. Beat the 1/4 cup butter and sugar together with an electric mixer.  Beat in the egg, mashed banana, and vanilla.

3. Fold the dry ingredients into the creamed butter mixture with a wooden spoon.

4. Melt 1 T. of butter in the skillet.  Pour in the batter and bake for about 20 minutes, until the center feels done to the touch.

5. Cool about 5 to 10 minutes. Slice and enjoy!

* Tip: When you have any very ripe bananas that you aren't ready to use- pop them in the freezer.  The skins will turn almost black in color- but don't be alarmed.  When you are ready, defrost them and squeeze out of the peel.  You're ready to go. 

7 comments:

  1. uhh huhh uhh huhh oh oh! so beautiful! so beautiful! that's the song i'm dancing around the kitchen singing to my nearly three year old rose at the first sight of this coming out of the oven. it is gorgeous! i want a slice right this second, but i will wait, at least until i have finished this comment. it is my first time making banana bread and after searching many easy three ingredient simple banana bread recipes, i finally cut to the chase entered cast iron skillet and up you popped. thank you for sharing. i'm off to bake a few more so i can sing my song again.

    ReplyDelete
    Replies
    1. This makes me so happy. Thank you! :)

      Delete
  2. Kudos to you, Mama J, cast iron rules... I am always on the lookout for a good banana bread recipe. Since I live in Florida I often find myself throwing bananas in the freezer for future use because they turn overly ripe so quickly. This has led me to searching for varied ways of making banana bread, and in that search I found yours... your bread came out of the oven about 3 hours ago and between me, my daughter, my grandson and a visitor, there is nary a crumb left. Great job, I will be making this often

    ReplyDelete
  3. My inherited Griswold cast iron pieces are some of my most treasured family heirlooms. I will definitely be trying this one!!!

    ReplyDelete
  4. I've been thinking about getting a cast iron skillet. This recipe comfirms it. What's the size skillet you use for this recipe usually.

    ReplyDelete
    Replies
    1. I recommend a 9 or 10 inch skillet to start with. It's not too big and not too small and the weight is easier to manage. Always season a new cast iron skillet, even if they say it is pre-seasoned. Here is a link on how to do that: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

      Delete
  5. I never heard of Cast Iron Skillet Banana Bread, look different for me. Thanks!

    ReplyDelete