Marla Meridith logo by smash

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread

[elementor-template id="57831"]

Ingredients

 ¼ cup unsalted butter
 ¾ cup light brown sugar
 1 large egg, room temperature
 3 medium ripe bananas, mashed (to equal 1 1/4 cups)
 1 tsp pure vanilla extract
 1 cup unbleached all-purpose flour
 1 cup whole wheat pastry flour
 1 tsp baking soda
 ½ tsp ground cinnamon
 ½ tsp salt
 1 cup semisweet chocolate chips, divided

Directions

1

Pre heat the oven to 350˚ with the rack in the middle.
Grease a 10" cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

2

Make the brown butter. In a small skillet, heat the butter over medium high heat until it starts bubbling. Swirl the pan and continue to cook and swirl. After a few minutes the butter will begin to foam. Reduce the heat to medium. This will subside and you will start te see brown flecks and you will smell a nutty aroma. Cook about one more minute, more flecks will appear. Continue to swirl the pan so the butter doesn't burn too quickly. Transfer the butter to a heat proof bowl. Let cool to room temperature.

3

Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

4

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

5

Add the flour mixture into the banana mixture in two additions, combining well. Do not over mix. Fold in one-half of the chocolate chips.

6

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the remainder of the chocolate chips.

7

Bake for about 30 minutes or until a wooden skewer comes out virtually crumb free.

8

Remove the banana bread from the oven and let cool at least 30 minutes before slicing and serving.

Recipe: Cast Iron Skillet Chocolate Chip Banana Bread
Join the Conversation