Cast Iron

Skillet Banana Cake

February 27, 2011
3 Ratings
  • Makes one cake
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • boulangere
  • mrslarkin
  • Midge

Recipe by: Midge

I’m a journalist who’s covered everything from illegal logging in Central America to merit pay for teachers, but these days I write mostly about travel. I’ve been lucky enough to find myself in some far-flung locales, where poking around markets and grocery stores is my favorite thing to do. Cooking, especially baking, is my way of winding down after a long day; there’s nothing like kneading bread dough to bring you back to earth.

9 Reviews

boulangere February 28, 2011
Oh yeah! Add the whole 3.5 ounces!
mrslarkin February 27, 2011
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.
Midge February 28, 2011
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.
mrslarkin February 28, 2011
Midge, no baking soda or baking powder?
Midge February 28, 2011
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!
mrslarkin February 28, 2011
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!
Midge February 28, 2011
You're welcome, but it sounds like you created something even better! You should enter into this week's contest!
boulangere February 27, 2011
How clever! I've got some darkening bananas looking for the meaning of life.
Midge February 28, 2011
thanks boulangere. Not a big fan of plain old bananas, but in a cake is a whole other story.