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    Framed Cooks » Recipes » Recipes

    Skillet Banana Walnut Bread

    Published: Mar 11, 2014 · Modified: Sep 20, 2022 by Kate Morgan Jackson · This post may contain affiliate links · 23 Comments

    Jump to Recipe

    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.

    skillet walnut banana bread

    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 whole chickens 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.

    skillet banana walnut bread

    ingredients you need to make banana bread in a skillet!

    • Butter
    • Cream Cheese
    • Brown Sugar
    • Eggs
    • Bananas
    • Sour Cream
    • Vanilla
    • Flour
    • Baking Powder
    • Baking Soda
    • Chopped Walnuts
    • Sugar
    • Cinnamon

    here’s how to make Skillet Banana Bread!

    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.

    More tips for making this scrumptious banana bread!

    Can I leave the nuts out of this recipe?

    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.

    What is the best way to mash bananas?

    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.

    Have a question that I didn’t cover?

    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.

    skillet banana walnut bread

    I’m telling you…skillets are magical.  Magical!

    Print

    Skillet Banana Walnut Bread

    skillet banana walnut bread
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    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.

    • Author: Kate Morgan Jackson
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour
    • Yield: Serves 8–10 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 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

    1. Preheat oven to 350. Coat a 10 inch oven-proof skillet with cooking spray.
    2. Beat butter and cream cheese together in a mixer until well combined. Add brown sugar and then eggs, one by one.
    3. Mix bananas, sour cream and vanilla together, and then add to the butter mixture. Mix to blend.
    4. Whisk flour, baking powder and baking soda together, and then add to banana mixture, mixing slowly until just combined.
    5. Mix walnuts, sugar and cinnamon together.
    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.
    7. Cool for about 15 minutes and then serve warm – right out of the skillet!

    Equipment We Used to Make This Recipe

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    Notes

    Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

    Keywords: kid friendly banana walnut bread, skillet banana bread, skillet banana cake, how to cook banana bread in a skillet

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Mk says

      September 20, 2022 at 4:25 pm

      And who doesn’t have a few mushy bananas in their freezer just waiting for this…….

      Reply
      • Kate Morgan Jackson says

        September 21, 2022 at 1:16 pm

        I know you do! Like mother, like daughter. xoxo!

        Reply
    2. Theresa Murphy says

      October 28, 2019 at 8:30 am

      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!

      Reply
      • Kate Morgan Jackson says

        October 28, 2019 at 12:47 pm

        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! :)

        Reply
    3. Tracey says

      March 13, 2014 at 9:13 pm

      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.

      Reply
      • Kate says

        March 14, 2014 at 8:45 am

        I think that would be fine. My old mysterious skillet is definitely NOT non-stick either.

        Reply
    4. ruthie says

      March 13, 2014 at 6:04 am

      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!

      Reply
      • Kate says

        March 14, 2014 at 8:47 am

        I will have to do some Google research and see!

        Reply
    5. Joanne says

      March 12, 2014 at 10:40 pm

      And THIS is why I am putting a cast-iron skillet on my registry!!

      Reply
      • Kate says

        March 14, 2014 at 8:47 am

        Registry????? Do you have something to tell me????

        Reply
    6. Candice says

      March 12, 2014 at 11:38 am

      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

      Reply
      • Kate says

        March 14, 2014 at 8:48 am

        Sugar, chocolate and bananas make everything better. And bacon. Bacon works too. :)

        Reply
    7. Carol says

      March 12, 2014 at 9:09 am

      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.

      Reply
      • Kate says

        March 14, 2014 at 8:48 am

        Yes! My mama has that same skillet. Memories….

        Reply
    8. Carol says

      March 12, 2014 at 9:07 am

      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.

      Reply
      • Kate says

        March 14, 2014 at 8:49 am

        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-/

        Reply
        • Carol says

          March 14, 2014 at 11:09 am

          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 :-)

          Reply
          • Kate says

            March 16, 2014 at 8:27 am

            Let me know how it comes out! :)

            Reply
    9. Karen Nelson says

      March 11, 2014 at 2:18 pm

      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!

      Reply
      • Kate says

        March 12, 2014 at 8:07 am

        Skillet memories! I love it. :)

        Reply
    10. Karen Nelson says

      March 11, 2014 at 2:13 pm

      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!

      Reply

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    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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