I always buy bananas when I go to the grocery store. I usually put them in smoothies, but sometimes I buy more than I can use and they start turning brown on me. Anyone who’s ever bought bananas knows that once they’re brown, you better use them because the next day they’ll be mushy and super sweet.
Sometimes I can get them in the freezer before that happens, but sometimes life gets in the way, and I’ll have a few that can’t be saved. Luckily, while they may not be able to be used in smoothies (at least not for me; too sweet), they still have some uses, one of which is this banana cake.
This cake is moist and flavorful, but it’s not super sweet. The addition of high quality dark chocolate compliments the sweetness of overripe bananas nicely. Coconut oil and lemon zest add a zing, and plain or vanilla yogurt adds richness and moisture. You can bake this in a bread pan like traditional banana bread if that’s more your thing.
One of the best things about this cake is that like most quick breads, it will keep for several days and still be as moist as when you first baked it.
Cast Iron Skillet Banana Cake
Ingredients
- 2 cups whole wheat flour
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons Colima Sea Salt
- 4 ounces high quality dark chocolate chopped
- 1/3 cup coconut oil melted
- 2 large eggs
- 3 ripe bananas mashed
- 1/4 cup sour cream
- Zest of one lemon
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Combine the flour, brown sugar, baking soda, salt, and chocolate in a medium bowl. Stir to combine.
- In a large bowl, beat the rest of the ingredients until well combined. Stir in the flour mixture until well combined.
- Brush your cast iron skillet or pan lightly with coconut oil and spread the batter in evenly.
- Bake for 30-40 minutes until the top is light brown and a toothpick inserted in the center comes out clean. Depending on the pan you use this may take longer, but don’t over bake.
- Allow the cake to cool before slicing into wedges and serving.
