Cast Iron Skillet Banana Cake

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.

Cast Iron Skillet Banana Cake

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.

Chopped Chocolate

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.

Lemon Zest
Plain Yogurt

Banana Cake 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.

Banana Cake

Cast Iron Skillet Banana Cake
 
Author:
Recipe type: Dessert
Serves: 8
Prep time:
Cook time:
Total time:
 
This moist and rich banana cake flecked with specks of chocolate is sure to become a family favorite.
Ingredients
  • 2 cups whole wheat flour
  • ¾ cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 ounces high quality dark chocolate, chopped
  • ⅓ cup coconut oil, melted
  • 2 large eggs
  • 3 ripe bananas, mashed
  • ¼ cup sour cream
  • Zest of one lemon
  • 1 tablespoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the flour, brown sugar, baking soda, salt, and chocolate in a medium bowl. Stir to combine.
  3. In a large bowl, beat the rest of the ingredients until well combined. Stir in the flour mixture until well combined.
  4. Brush your cast iron skillet or pan lightly with coconut oil and spread the batter in evenly.
  5. 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.
  6. Allow the cake to cool before slicing into wedges and serving.

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