Cast Iron

Skillet Banana Cake

by:
February 27, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  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.

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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.