Skillet Banana Cake
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Author Notes: I started out trying to make a more virtuous banana bread by subbing canola oil for butter and integrating some whole wheat flour into the mix. But I veered slightly off that path when I slathered my cast-iron skillet with salted butter, cornbread-style, before pouring in the batter. - Midge
Makes one cake
- 1 1/2 cup AP flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup canola oil
- 2 large eggs
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 3/4 cups walnuts, toasted and chopped
- 2 ounces super-dark chocolate (I used Green & Black's 85%), roughly chopped
- 1-2 tablespoon salted butter
- Heat oven to 350.
- Sift together all dry ingredients.
- In large bowl (with hand-mixer) or standing mixer, beat together oil and eggs, add in bananas and vanilla. Gradually fold in dry ingredients until just combined. Gently fold in nuts and chocolate.
- Generously grease nine-inch cast-iron skillet with salted butter and pour in batter.
- Bake for 35-40 minutes.
Tags: banana, quick bread
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over 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh yeah! Add the whole 3.5 ounces!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I've got over ripe bananas too! I think I'll try this very soon! Love G&B chocolate - it's one of my faves.
over 2 years ago Midge
G&B is the best. I restrained myself but I don't think it would hurt to add a whole 3.5-ounce bar to the cake.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Midge, no baking soda or baking powder?
over 2 years ago Midge
Yikes, looks like I spaced on baking powder. Should be 1 1/2 teaspoons. Will edit right now. Thanks so much for catching that mrslarkin!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Delish! My cake came out very moist and very dense. I also took the virtuous path and added a cup of grated carrots. Also a pinch of nutmeg. Had roasted pecans so used those instead. I forgot to add the chocolate, which is crazy because I was nibbling on it all the while I was measuring and mixing! FYI, tastes really great with cream cheese frosting, which I had leftover in the fridge. (so much for being virtuous!) I realized my cast iron pan was too large, so used an 8 1/2" cake pan. Worked just fine! Thanks for a great recipe, Midge!
over 2 years ago Midge
You're welcome, but it sounds like you created something even better! You should enter into this week's contest!
over 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
How clever! I've got some darkening bananas looking for the meaning of life.
over 2 years ago Midge
thanks boulangere. Not a big fan of plain old bananas, but in a cake is a whole other story.