Shake up your banana bread recipe with this easy cinnamon walnut version that cooks up in a skillet! This skillet banana bread just may be your new favorite banana bread recipe.
I seem to be all about the bananas lately. Banana pancakes, banana cake and now this warm and wonderful cross between a banana coffee cake and banana bread, which cooks up in a skillet for extra coziness.
There’s something about things cooked in skillets that has me at hello. From spaghetti and meatballs to buttered corn, if it cooks up in a skillet, I’m in.
So go find your best oven-proof skillet and let’s make banana bread!
I go back and forth between my cast iron skillet and my Le Crueset skillet, and that’s the kind of skillet you want for this recipe…one that is sturdy and reliable and oven-safe.
Ingredients you need
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how to make this recipe
STEP 1: Preheat oven to 350. Coat a 10 inch oven-proof skillet with cooking spray.
STEP 2: Beat a half cup of butter and 8 ounces of cream cheese together in a mixer until well combined. Add 1 1/4 cups brown sugar and then two eggs, one by one.
STEP 3: Mix three mashed bananas, a half cup of sour cream and a teaspoon of vanilla together, and then add to the butter mixture. Mix to blend.
STEP 4: Whisk 2 1/4 cups of flour, a teaspoon and a half of baking powder and a half teaspoon baking soda together, and then add to banana mixture, mixing slowly until just combined.
STEP 5: Mix a cup of walnuts, a quarter cup of sugar and a teaspoon of cinnamon together.
STEP 6: Transfer banana mixture to skillet. Smooth the top and sprinkle with the walnut mixture. Bake until golden, 40-45 minutes or until a toothpick inserted in the middle comes out clean. Cool for about 15 minutes and then serve.
Recipe FAQs
You can! Just use the cinnamon and sugar together. Or you can use a different kind of chopped nuts – I like to use pecans every now and then.
I squoosh them around a little while they are inside the peel, then peel them and use either a fork or a potato masher. Don’t worry if there are some lumps here and there – as long as they are generally mushy, you are all set.
Pop your question in the comments section below and I promise to answer pronto!
Bonus Points: your kitchen now smells like cinnamon and bananas and heaven. And of course, you serve it right from the skillet. Warm.
I’m telling you…skillets are magical. Magical!
Skillet Banana Bread
Shake up your banana bread recipe with this easy cinnamon walnut version that cooks up in a skillet! This just may be your new favorite banana bread recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8-10
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup butter, room temperature
- 1 eight ounce package cream cheese, room temperature
- 1 1/4 cups brown sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup chopped walnuts
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350. Coat a 10 inch oven-proof skillet with cooking spray.
- Beat butter and cream cheese together in a mixer until well combined. Add brown sugar and then eggs, one by one.
- Mix bananas, sour cream and vanilla together, and then add to the butter mixture. Mix to blend.
- Whisk flour, baking powder and baking soda together, and then add to banana mixture, mixing slowly until just combined.
- Mix walnuts, sugar and cinnamon together.
- Transfer banana mixture to skillet. Smooth the top and sprinkle with the walnut mixture. Bake until golden, 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Cool for about 15 minutes and then serve warm – right out of the skillet!
OTHER BANANA RECIPES WE LOVE!
Mk says
And who doesnโt have a few mushy bananas in their freezer just waiting for thisโฆโฆ.
I know you do! Like mother, like daughter. xoxo!
Theresa Murphy says
I am soooooo glad you add these “bonus” recipes as suggestions to go with current recipes. I have a few bananas on the counter that are just at that point of ripeness for putting in some kind of baked good and now I know which one! Cream cheese and butter?! Sounds like a rich pound cake to me and I’m sure it will be delicious! This is going to be dessert tonight! Thanks for another great idea to use up those bananas, Kate!
You know, it’s been an interesting challenge figuring out how to pair up recipes, but I love this feature too – and I hope you loved the banana bread! :)
Tracey says
Do you think this would work with my Calphalon hard-anodized aluminum (NOT non-stick) skillet? The handle is just metal so it’s oven proof.
I think that would be fine. My old mysterious skillet is definitely NOT non-stick either.
ruthie says
Could that skillet be a Copco? I believe they were around before Le Creuset started importing to the US, and they had that “unfortunate orange” color. And heavy! I bought a set that had teak handles, long teak handles. Even the smallest one was almost too heavy to wield one handed. ;) That said, i have a couple newer, lighter, oven-save skillets, without teak handles, that will work just dandy for this banana bread. Now all i need are some bananas!
Thanks Kate!
I will have to do some Google research and see!
Joanne says
And THIS is why I am putting a cast-iron skillet on my registry!!
Registry????? Do you have something to tell me????
Candice says
I am making this today.
It is snowing/raining/foggy and dreary and depressing.
Only large amounts of sugar, chocolate and bananas will make me feel better.
besos, C
Sugar, chocolate and bananas make everything better. And bacon. Bacon works too. :)
Carol says
p.s.: re: skillet memories… my mom made the best roasts in a cast iron skillet… the only way I know to get good dark brown gravy.
Yes! My mama has that same skillet. Memories….
Carol says
Kate, this recipe looks great, but do you have a suggestion for a substitute fruit for the bananas? I have a household that isn’t crazy about bananas.
Now THAT is a tough one! I found this article that might help – see what you think. http://happyherbivore.com/2011/10/banana-substitutions-subbing-out-banana-replacing-/
Carol says
Thanks, Kate, I’ll check it out. It occurred to me that using canned apple pie filling might have a similar amount of moisture, etc., although then would have to adjust the sweetness. Guess there’s only one way to find out :-)
Let me know how it comes out! :)
Karen Nelson says
Last night I made cornbread in my mom’s cast iron skillet. It is at least 60 years old. I was thinking about all of the fried chicken, cornbread, chicken fried steak and so much other goodness that came from this skillet:-). This looks great and will give it a go!
Skillet memories! I love it. :)
Karen Nelson says
Last night I made cornbread in my mom’s cast iron skillet that has to be at least
58 years old. Thinking of the cornbread, fried chicken, chicken fried steaks and countless other
goodness that came out of this skillet. Will give this a try…looks great!