Today, I was geared up and ready to bake; my spirits and expectations raised. 15 minutes after sliding my cast iron into the oven, an intoxicatingly sweet and nutty scent filled my apartment. I knew I was on for something delicious very soon.
To my pleasure, when I took the bread out of the oven, I was looking at a perfectly browned and crisp crust with caramelized bananas on top. After resting, the inside remained incredibly moist and I couldn’t resist a generous slather of cinnamon brown butter.
cast iron banana bread
serves 2, 10 minute prep + 55 minute cook time
4 overripe bananas
2 cups flour, sifted
2 eggs, room temperature and beaten
1/2 cup softened butter
4 tablespoons coconut oil
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees F.
Slice bananas in half and place on baking sheet, skin side down. Place in oven.
In a large bowl, combine flour, baking soda, nutmeg, all spice, and salt.
Take bananas out of oven to cool. When they reach room temperature, set two halves aside. With the remainder, peel the skin off and mash.
In another bowl, combine softened butter and sugar until creamy. Add bananas, coconut oil, and eggs and lightly mix until blended.
Fold flour and spice mixture and stir until the batter just begins to get moist.
Pour batter into lightly greased cast iron. Peel skin off bananas and place on top of the batter.
Bake for 30-45 mins or until a toothpick inserted in the center comes out clean. Rest for 10 minutes before serving.
This post contains affiliate links. For more information, read the Affiliate Disclaimer.