Stovetop banana bread
‘Banana bread’ is such good branding I wish I had named it. For years it’s been my socially acceptable way to have cake with my coffee. Better yet, with the stovetop method you can have fresh baked goods in less than 20 minutes flat.
Stovetop banana bread
Servings: 4
Prep Time: 5 mins
Cook Time: 13 mins
Ingredients
½ stick butter, melted
2 large ripe bananas
1 large egg
½ tsp vanilla extract
⅓ cup granulated sugar
½ tsp cinnamon, plus more for dusting
½ tsp salt
1 cup all-purpose flour
½ tsp baking soda
½ cup chopped nuts and/or chocolate chips
Directions
Have you read my guide on how to bake on a stovetop? It’s a good place to start! Otherwise, you can use a conventional oven and a regular greased 8.5”x4.5” loaf pan. Bake at 350°F for 35-40 minutes.
Melt the butter on a heavy-bottomed non-stick 10” skillet on low heat.
While butter is melting, mash bananas in a large bowl. Beat in egg, vanilla, sugar, cinnamon, salt, and melted butter and mix for 1 minute until smooth.
Add flour and baking soda, but don’t mix until both have been added. Stir gently until just combined.
Pour batter evenly into skillet. Sprinkle nuts and/or chocolate chips over the top. Cover tightly with a preheated lid and cook on medium-low heat for 13 minutes or until a knife inserted into the center comes out clean.
Invert immediately onto a plate, using a rubber spatula to loosen the sides. Dust the top with cinnamon.
Tips
Brown the butter for extra flavor and nuttiness!
I like to use the bottom of a cup to mash bananas, but if you don’t mind weird textures mashing by hand is best.
Try to avoid checking on the bread until at least 13 minutes in. As a rule of thumb, 5 minutes after the bread starts to smell delicious, or 2 minutes after you first hear steam hissing inside the skillet, means it’s a good time to check on the bread.