Skillet Banana Cake

By • February 27, 2011 9 Comments

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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 cups AP flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 teaspoons 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 cup walnuts, toasted and chopped
  • 2 ounces super-dark chocolate (I used Green & Black's 85%), roughly chopped
  • 1-2 tablespoons salted butter
  1. Heat oven to 350.
  2. Sift together all dry ingredients.
  3. 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.
  4. Generously grease nine-inch cast-iron skillet with salted butter and pour in batter.
  5. Bake for 35-40 minutes.

More Great Recipes: Cakes|Rice & Grains|Breakfast & Brunch|Bread, Rolls & Muffins|Bananas

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