Upside Down Banana Bread in a Skillet
What happens when you take the moist texture and delicious flavour of my Best Ever Banana Bread and cross it with the cooking method of this Easy Cast Iron Skillet Apple Crisp?
You get this Upside Down Banana Bread in a skillet! A deliciously moist banana bread that is topped with soft caramelized bananas, all prepared in a cast iron skillet.
This is such a fun bread to make! First you add coconut oil, honey, cinnamon and vanilla to a cast iron skillet and cook it on the stove top until it begins to bubble. Then add in the banana slices and allow them to cook until they become soft and caramelized on both sides.
The banana bread batter takes just a few minutes to make by combining all of the ingredients in a bowl and stirring until well mixed.
The you pour the banana bread batter over top of the caramelized bananas, and the entire skillet is placed in the oven to bake.
Once the bread has risen and is golden on top, you bring it out of the oven, cross your fingers and flip it onto a plate. Voila!
I love having a warm slice of this bread for breakfast in the morning, but it would also make for a wonderful dessert topped with a scoop of ice cream.
Have ripe bananas? Here are a few other banana recipes that you will love:
- Banana Bread Mug Cake
- Banana Bread Breakfast Cookies
- Extra Banana Banana Pancakes
- The Best Banana Bread
- Ginger Spiced Banana Bread
- Almond Butter Banana Bread with a Jam Swirl
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Upside Down Caramelized Banana Bread in a Skillet
Ingredients
Caramelized Banana Topping
- 1 tbsp coconut oil
- 1 1/2 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 banana thinly sliced
Banana
- 2 ripe bananas mashed
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 2 cups almond flour
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In an 8 inch cast iron skillet on medium heat combine the coconut oil, honey, vanilla and cinnamon and cook until it begins to bubble. Reduce the heat to low and place the banana slices in the mixture and cook for 3 to 4 minutes per side, flipping gently with a fork to ensure both sides get coated. Remove from the heat.
- In a bowl combine the mashed bananas, eggs, vanilla and coconut oil and stir until the mixture is smooth. Add in the cinnamon, baking soda and almond flour and continue to stir until the batter is fully mixed.
- Grease the outer edges of the cast iron skillet and then pour the batter in over top of the caramelized bananas. Place the skillet in the oven and bake the banana bread for 30 minutes until golden on top and a toothpick inserted in the middle comes out clean
- Run a knife around the edge of the skillet to loosen the bread and then place a plate on top of the skillet and flip it over so that the cake is on the plate with the bananas on top. This step should be down fairly soon after the skillet comes out of the oven to ensure the banana topping doesn't stick to the base of the skillet. If any bananas do stay stuck to the skillet just scoop them out and place them on top of the bread.
- Serve warm. Enjoy!
Tbe idea is good, but the bananas didn’t want to be on the cake, theywere all in the pan, but the cake cane out beautifully, just without the bananas
This banana bread was a real lifesaver while I was on the SCD diet. I modified it a tiny bit by adding a shot of bourbon and some crushed walnuts to the banana topping. I think that takes it to the next level
I followed the directions and EVERY single banana stuck to the bottom of the pan.
It left what looked like craters on the cake. I would suggest not slicing the banana too thin
as they just melted into the pan.
I don’t know if I’ll make this again.
I caramelized my bananas first . added more coconut oil. Also added more nuts and a sprinkling of organic cane sugar to the nut topping. Absolutely delish!
Hello, I was wondering if this recipe is missing sugar as an ingredient?
No, this is meant for a specific carbohydrate diet. Why would you want sugar in everything?
omg this is amazing!!!!
Thank you!!
I want to make this vegan with flax eggs but not sure if it would bind correctly – any thoughts?? May just try it and hope for the best because this looks too good to not make, plus I have a boatload of overripe bananas that need to be used 🙂
Unfortunately I haven’t tried it with flax eggs so I’m not sure how it would turn out.Let me know if you give it a try!
I am such a big fan of your other banana bread recipe and decided to give this one a try because it looked so good, it was awesome! The caramelized bananas on top are such a great addition and it was so easy to make. Love it
Haha you sound like me, I love absolutely anything banana bread 🙂 So happy to hear you enjoyed the recipe!
We’ve made this twice and it’s so easy and really delicious. But I’m having a really hard time getting the bananas to not stick to the bottom of the pan when we flip it over, we have been just putting them back on the top once it’s flipped. Any suggestions? Thicker slices, less cooking time before the batter goes in? Thanks.
I’m so happy to hear that you like this recipe! Hmmm I would suggest cooking the banana slices for less time before adding in the batter and adding in a bit more coconut oil to the pan when cooking the bananas. Hopefully that helps!
Talk about a feast for your eyes and your tastebuds…this looks and sounds absolutely scrumptious!
Thank you!! As a big fan of banana bread I have to confess that it really is tasty