Skillet Banana Nut Bread

I like all banana nut bread. I have considered posting about 3 different “favorite” banana nut bread recipes, but this one wins because it is so very moist and because it bakes up easily and simply in my favorite of all cooking devices, the cast iron skillet. I love the informality of baking in a cast iron skillet. And, I also like serving myself a giant warm wedge of this bread with softened salted butter. This is perhaps a little more cakey than your average banana bread loaf, and I like that about it, also.

Banana nut bread is so simple to make…this one in particular…that it is worth experimenting. I have tried versions with sour cream and yogurt, as well as versions with no extra dairy at all. Love them all. They are all slightly different. My kids loved this version (nuts and all!!). So did my husband. It comes together quickly. It bakes quickly. It disappears quickly.

Skillet Banana Nut Bread
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 10
You will make this over and over again! This recipe takes all the fuss out of the classic treat...leaving only a big warm slice of sweet banana bread.
Wet Ingredients
  • ½ cup unsalted butter, melted and cooled slightly
  • ⅓ cup buttermilk
  • 3 mashed bananas (over-ripe)
  • 2 eggs
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans
  • ¼ teaspoon ground mace (may substitute nutmeg)
  • ¼ teaspoon allspice
  • 1 tablespoon unsalted butter (for greasing the skillet)
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, mash the peeled bananas with a fork. Mix in the buttermilk, melted butter, vanilla and finally the eggs. Set aside. In a small bowl, combine all of the dry ingredients and mix them to thoroughly combine. In two additions, mix the dry ingredients into the wet ingredients, stirring until just combined and no more. Scrape the bowl with a rubber spatula to ensure that all of the flour mixture is mixed in.
  3. Prepare a 9" cast iron skillet (measured across the bottom), by thoroughly greasing it with butter. Pour the batter into the cast iron skillet and spread it evenly with a rubber spatula. Place the cast iron skillet in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted in the middle of the bread comes out clean. (Mine took exactly 33 minutes).

This comes together so quickly. It is another perfect recipe for those who think they cannot bake. You can bake this!



  1. Beth Hill says

    Kelly… Saw this on your site on the way home from Easter mass and made it immediately. Had all the ingredients and it was a huge hit at brunch. I buttered and floured the cast iron like your other amazing skillet cake recipe. Thanks again, truly, for another wonderfully easy, delicious recipe!

  2. Kelly says

    Leah, I would try a 9″ round cake pan. I assume that would work. But I’ve only done the skillet. Let us know how it works if you try it!

  3. says

    Kelly, this recipe looks fantastic. Not to mention, anything cooked/baked in cast iron just tastes better. When I am back home and reunited with my cast iron pan this recipe will be made for sunday brunch with one simple change, cardamom in place of mace. We will see how it goes!

  4. says

    This looks amazing, as I love banana break and I equally love cooking in my cast iron skillet! I’ve got bananas that should be nice and brown by Saturday. My family will go “bananas” this weekend when I make it.

    ~ Elizabeth

  5. Kelly says

    Let me know how you like it. I can’t resist the cast iron skillet, either. If there is a way to conjure up a dish in it…I always do. Why does my cast iron skillet make me so happy???

  6. Kelly says

    Great idea, Jordyn…less trouble to get into. Did you just halve the recipe. I’d love to know the modification (and I suspect some other who are baking for one or two, and not an army, might as well. Thanks for checking in. I’m glad you liked it.

  7. says

    Yes I halved it (it made a little bit more than I needed for the 6 inch cast iron pan so I made a couple muffins too), I reduced the sugar a tiny bit, added chocolate chips, and used yogurt instead of sour milk (it was all I had on hand, but it worked great!).
    I blogged it and linked it back to you! If you are interested in checking it out!

  8. Hannah says

    I’ve had this bookmarked for a while and just got round to making it this evening.. wow so easy and SO good :D

    (I actually just used milk instead of buttermilk because I was too lazy to make it – I know, terrible.. but it’s great anyway :))


  9. says

    I made this last week and brought it into work. It didn’t even last two days between the five of us. Then this week, my boss handed me two bananas and my coworker told me to make it happen! I brought it in today and it’s over half gone. So yummy! Thank you!

  10. Kelly says

    Taylor, I’m so pleased that it is getting a happy reception. When people start handing you bananas at work, I think you are on to something!

  11. Larry says

    I have made this at least a dozen times, both in cast iron and Pampered Chef loaf pan, it usually lasts around three days. I have also added slivered almonds and coconut to change this up, but my fave is 3/4 cup chunky peanut butter with no other changes to the recipe, however loaf pan bakes for about an hour and 15 minutes, yum!


  12. Kelly says

    Larry, you are a genius. I think the peanut butter idea is a great one. I just might have to try that. Do you leave out the other nuts? Or do you then have pecans and peanuts. Either way, I think it sounds very interesting. I also think Elvis would have liked it. Thanks for the feedback on the recipe, Larry.

  13. Larry says

    Thanks, I do leave out the other nuts but have also included the coconut with the peanut butter, hard to top that one.

  14. Kelly says

    Karma…yay! Thank you. And, I cannot stress enough how much I like your name and all it stands for. Have a great weekend.

  15. chel says

    yup, this recipes legit, i didnt have buttermilk so i substituted half and half and greek yogurt, but it turned out phenomenal with some melted butter on it!

  16. says

    I was looking specifically for a skillet banana bread recipe, and found this one
    I used Greek yogurt in place of buttermilk, and added almonds.
    It was moist and tasty with our Easter ham dinner
    I would highly recommend this recipe!

  17. Sheri True says

    I made it last night. It is very good and easy. Thank you for this recipe. I love making things in cast iron.


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