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.
½ cup unsalted butter, melted and cooled slightly
⅓ cup buttermilk
3 mashed bananas (over-ripe)
1 teaspoon vanilla
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)
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.
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).