The Best Cast Iron Skillet Sourdough Banana Bread Recipe

If your home is anything like mine, you typically have those last couple of bananas sitting around. I always try to use them up and my favorite recipe to make is cast iron skillet sourdough banana bread. This timeless recipe can be enjoyed as a dessert, snack, or breakfast.

Cast Iron Skillet Sourdough Banana Bread

Banana bread holds a special place in many hearts. It’s more than just a recipe; it’s a tradition passed down through generations. For me, that comforting smell of freshly baked banana bread brings back memories of home and warmth. It brings people together from childhood snacks to cozy gatherings, making it a beloved classic that stands the test of time.

Using a Cast Iron Skillet for Baking Sourdough Banana Bread

Like most meals served around our table, this recipe utilizes the work-horse of our kitchen. I use a 10-inch cast iron skillet for making my banana bread. It seems to be just the right size for this recipe. In addition to cast iron being naturally non-stick when properly seasoned, it also distributes heat evenly. For this reason, you end up with evenly baked bread every single time! Cast iron transitions from stovetop to oven, making it perfect for browning your butter and then baking your bread.

Tips for The Best Sourdough Banana Bread:

• If you’re craving banana bread but don’t have overripe bananas, simply place unpeeled bananas on a baking sheet. Bake them in a 250-degree oven for approximately 30 minutes. When they’re done, the bananas will have turned brown on the outside and are ready to use in your recipe.
• If you prefer a chunkier banana texture in your bread, set aside a small portion of mashed banana before fully mashing the rest. Then, gently mix in the reserved banana to maintain larger chunks, providing a more pronounced banana bite in your bread.
• For best results when using sourdough starter in your banana bread, ensure it’s well-fed and active. A vibrant sourdough starter adds depth of flavor and helps leaven the bread naturally. Allow the starter to reach its peak activity before incorporating it into your batter for maximum rise and flavor. You can also use discard if you choose. It just will not have the same vibrant sourdough flavor.
• Make sure your cast iron skillet is well-seasoned and greased before using it to bake.

Tools You Will Need for Cast Iron Skillet Sourdough Banana Bread

• Stand Mixer (optional)
• Cast Iron Skillet – I used a 10-inch skillet
• Wet and Dry Measuring Cups
• Measuring Spoons

Ingredients for Cast Iron Skillet Sourdough Banana Bread

• Ripe Bananas – The riper the better!
• Sourdough Starter – Active or Discard
• Browned Salted Butter – Browning your butter adds a nutty caramel flavor to your banana bread.
• Raw Honey – We prefer raw honey but regular honey will also add that perfect natural sweetness.
• Dark Brown Sugar – This is optional. However, the molasses flavor adds an extra richness. If you have only light brown sugar, that will do too. You can also just stick with the raw honey for 100% natural sweetness.
• Vanilla – I usually measure my vanilla with my heart. It’s always the perfect addition when baking sweets.
• Eggs
• All-Purpose Flour – If you want a healthier grain, you can swap it out with whole-grain flour instead.
• Baking Soda
• Baking Powder
• Salt

Add-In Ideas:

Choose one or more of these tasty add-in ingredients to elevate your cast iron skillet sourdough banana bread recipe!

• Nuts: Pecans, Peanuts, Walnuts, Almonds
• Chocolate Chips or Chunks
• Berries: Blueberries, Raspberries, Blackberries, Cranberries (Fresh or Frozen)
• Raisins
• Coconut

How to Make Cast Iron Skillet Sourdough Banana Bread

1. Preheat oven to 350 degrees.
2. Brown 1/2 cup of salted butter in the cast iron skillet.
3. Combine dry ingredients: flour, baking soda, baking powder, and salt in a medium mixing bowl.
4. In a large bowl or a stand mixer, mix melted butter and brown sugar.
5. Add in eggs, vanilla, mashed bananas, honey, and 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. Test the center of the bread at 50 minutes with a toothpick.
10. Allow to cool in the skillet for approximately 20 minutes before cutting and serving. Enjoy!

Long Fermentation Sourdough Banana Bread Directions

In a large bowl combine the sourdough starter, honey, melted butter, and flour.

Cover the bowl with a towel or plastic wrap and let it ferment at room temperature for 6 hours. Then, transfer the dough to the fridge and continue fermenting for an additional 6-24 hours.

To the dough, add mashed banana, eggs, vanilla, salt, baking soda, and baking powder.

You can transfer everything to your stand mixer to make sure all the ingredients are incorporated. When working with fermented dough, the stand mixer is so much easier.

Mix on low to medium speed. Scrape the sides and bottom once or twice until everything is incorporated well.

How to Store Cast Iron Skillet Sourdough Banana Bread

After baking your cast iron skillet sourdough banana bread, proper storage ensures its freshness and flavor are preserved. Here’s how to store it effectively:

1. Cool Completely: Allow the banana bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which could make the bread soggy.
2. Wrap or Cover: Once cooled, wrap the banana bread tightly in plastic wrap or a no-sew beeswax bread bag. Alternatively, you can place it in an airtight container. This helps prevent the bread from drying out and keeps it moist.
3. Room Temperature: If you plan to eat the banana bread within a day or two, storing it at room temperature is acceptable. Keep it in a cool, dry place away from direct sunlight to maintain its freshness.
4. Refrigeration: For longer storage, place the wrapped or covered banana bread in the refrigerator. Refrigeration helps extend its shelf life, keeping it fresh for up to a week. Before serving, allow the bread to come to room temperature for optimal texture and flavor.
5. Freezing: To extend the shelf life further, you can freeze sourdough banana bread. Wrap individual slices or the entire loaf tightly in plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, store it in a freezer-safe container. Frozen banana bread can last for up to six months. To thaw, transfer it to the refrigerator overnight or reheat slices in the microwave or oven.

By following these storage tips, you can enjoy your sourdough banana bread for longer without compromising its taste and quality.

How to Serve Sourdough Banana Bread?

Sourdough Banana Bread is delicious still warm out of the oven by itself. Typically in our home, we don’t have the patience to wait for it to be served any other way.

If you’re making this recipe for breakfast, you can add a warm pat of butter to each slice. It makes the perfect side to some bacon and eggs.

You can also enjoy it as French Toast. Using this sourdough banana bread completely outshines your typical French Toast.

Add whipped topping or ice cream to the top of a warm slice for a delicious dessert alternative. You can drizzle on caramel or chocolate, top with nuts or fruit and voila, dessert is served.