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Cast-Iron Chocolate Chip Banana Bread

I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 3 medium ripe bananas, mashed (about 1-1/4 cups)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips, divided
  • Dried banana chips, optional

Directions

  • Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly. Beat in egg, bananas and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into banana mixture. Stir in 1/2 cup chocolate chips.
  • Transfer to a greased 10-in. cast-iron or other ovenproof skillet; sprinkle with remaining 1/2 cup chocolate chips. If desired, top with dried banana chips. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

Cast-Iron Cast-Iron Chocolate Chip Banana Bread Tips

How do you keep bread from sticking to cast iron?

To keep your bread from sticking to the cast-iron skillet, make sure to grease the cast iron pan before adding in the batter. Also, double-check you are using a nicely seasoned cast iron skillet that’s shiny and smooth and doesn’t have a rough texture with rust on it.

Why does my banana bread not cook in the middle?

A few possible reasons your bread is not baked in the middle is because your leavening agents aren’t active anymore, you haven’t used enough flour, or you need to bake the bread longer. If your bread is still wet in the middle after 25-30 minutes, try lightly covering the bread with foil to prevent further browning and bake for 5-10 minutes longer or until a toothpick comes out clean.

Why is my banana bread not moist?

If your banana bread is not moist, chances are the batter could have been overmixed, which can lead to a dry-dense bread. Stir just until ingredients are combined. Also, avoid overbaking. Bake the bread just until the center is cooked, and a toothpick comes out clean or a with a few small dry crumbs. Another reason the bread may be dry is too much flour. Avoid using a heavy amount of flour by reading our guide for how to measure ingredients. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
1 slice: 330 calories, 10g fat (6g saturated fat), 31mg cholesterol, 290mg sodium, 58g carbohydrate (34g sugars, 3g fiber), 4g protein.

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