Cast-Iron Skillet Banana Cake

If you love banana bread, you'll love this cake-like version of it. It's perfect for any season.
By / Photography By Rachel D. Russell | March 27, 2016


Preheat oven to 400°F.

Mix 1 cup of white sugar, 1 cup of light brown sugar and ¼ teaspoon cinnamon together. Set aside.

Melt 4 tablespoons of butter in a 10-inch cast-iron skillet over medium heat with a pinch of salt and ⅛ cup light brown sugar. Cook until melted and thick. Remove from heat.

For the cake, mix ¼ cup butter, coconut oil, vanilla and milk together until smooth in a standing mixer. Add eggs. Blend. Add flour, baking powder, cinnamon and 1¾ cups sugar mixture. Blend until smooth. Set aside.

In bottom of buttery cast-iron skillet, place sliced bananas, making sure they don’t overlap.* 

Pour cake batter gently over bananas. Sprinkle top with ¼ cup remaining cinnamon sugar mixture.

Cook 20 minutes at 400°F. Reduce heat to 350°F and cook approximately 10 additional minutes, checking cake occasionally to make sure it isn’t burning and is cooking through. A toothpick inserted in the center that comes out clean will tell you it's done.

Serve warm with maple or vanilla ice cream and coffee.

*Banana preservation tip: If you worry about your bananas turning brown in your dessert (mostly for aesthetics as it won't hurt the taste), you can gently toss them with a heavy squeeze of lemon juice before lining them in the bottom of the skillet.



Cinnamon Sugar
  • 1 cup white sugar
  • 1 cup light brown sugar
  • ¼ teaspoon cinnamon
  • ¼ cup butter, room temperature or melted
  • ¼ cup coconut oil, melted but not runny
  • 1 teaspoon vanilla
  • ⅓ cup milk (the more fat the better)
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1¾ cups of cinnamon sugar mixture
Base Ingredients
  • 4 tablespoons butter
  • pinch of salt
  • ⅛ cup light brown sugar
  • 2-3 medium-sized bananas, sliced in ¼” thick round pieces
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