Skillet Banana Bread
It’s been almost three years since I’ve purchased bananas. When I set out on a personal mission to source local foods from my community before outsourcing from afar bananas were one of the first things to go. I knew I could survive without them even though I knew I’d miss them terribly. Fast forward three years and I am now the mom to a one-year-old beginner eater. Bananas have slowly become a really nice treat to incorporate into her little diet every once in a while. They’re soft, easy to chew and pretty healthy for the most part. I’m still passionate about sourcing our ingredients locally first and I’m excited to try this with cooked and mashed apples or pears in the fall. But for now, this bread will be on rotation as we work through the bananas that we can’t eat fast enough before they turn. I feel like I’m making up for all those years of missing a special morning treat and this banana bread is pretty darn great. I love the ease of baking in a cast iron skillet and the addition of soaking the flour in yogurt overnight made for an even more moist bread than I’m used to. This was a lovely way to wake up to multiple mornings in a row. It stays moist and heats up nicely if sliced and toasted in a warm oven. It’s not overly sweet and I like serving it with a dollop of yogurt and a drizzle of honey or maple syrup for good measure. I hope you all enjoy this morning treat as much as we do.
Pour a cup of coffee and dig in!
Skillet Banana Bread
Prep Time: overnight Cook Time: 30-40 minutes Serves: 8
- 3 cups whole spelt flour (can substitute with whole wheat)
- 2 cups whole milk plain yogurt
- 3 eggs, lightly beaten
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup honey or maple syrup
- 1/4 cup melted butter
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts, hazelnuts or chocolate chips (optional)
- In a large bowl, soak the flour in the yogurt in a warm place in your kitchen for 12-24 hours (the bread will rise better if soaked 24 hours).
- The next day preheat your oven to 350F. Add the rest of the ingredients to the flour/yogurt mixture and mix until well incorporated.
- Generously butter a 10-inch cast iron pan. Pour the batter into the pan and bake until a toothpick comes out clean. Anywhere from 30-40 minutes. Start checking the bread at the 30 minute mark.
Notes*This recipe is inspired by the banana bread recipe in the Nourishing Traditions cookbook by Sally Fallon.