The Best Cast Iron Skillet Sourdough Banana Bread
This simple cast iron skillet banana bread recipe is naturally sweetened with honey. An authentic classic quickbread; made from scratch, delicious, and moist.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Browned Salted Butter
- 3/4 cup Raw Honey
- 1/4 cup Dark Browned Sugar (optional)
- 2 Large Eggs
- 2 Large Ripe Banana or 3 Small Bananas
- 1/2 cup Sourdough Starter (Active or Discard)
- 1 tsp Vanilla
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 2 tsps Baking Powder
- 1 tsp salt
Instructions
- 1
Preheat Oven to 350 degrees.
- 2
Brown 1/2 c. of salted butter in the cast iron skillet.
- 3
Combine dry ingredients: 2 c. flour, 1 tsp. baking soda, 2 tsps. baking powder, and 1 tsp. salt in a medium mixing bowl.
- 4
In a large bowl or a stand mixer, mix melted butter and 1/4 c, brown sugar.
- 5
Add in 2 eggs, 1 tsp. vanilla, 2 mashed bananas, 3/4 c. honey, and 1/2 c. sourdough starter.
- 6
Fold in dry ingredients a little at a time until just incorporated.
- 7
Gently fold in any other ingredients you would like (walnuts, pecans, raisins, chocolate chips or chunks, etc.).
- 8
Pour into the skillet used to brown the butter.
- 9
Bake for 50-60 minutes. At the 50-minute mark, insert a toothpick into the center of the bread. If it comes out with batter, continue baking, checking periodically, until the toothpick emerges clean—signaling a perfectly baked loaf.
- 10
Allow to cool in the skillet for approximately 20 minutes before cutting and serving. Enjoy!