Want a breakfast treat or anytime dessert that will please the whole family? Cast iron banana bread is nutritious, delicious, and can be made ahead of time! Cooking in the cast iron skillet just feels so warm and fuzzy to me – reminds me of winter time growing up.

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Cast iron skillet banana bread next to a wooden serving spoon and a jar of maple syrup.

This recipe was originally inspired by an amazing maple pecan breakfast bake pin that I found on Pinterest from Paleo Running Momma. Michele’s version was already so delicious as is, I just wanted to change some of the ingredients to put my own spin on it.

While her version used almond flour, I decided to use oats in mine. I’m not paleo so I don’t avoid grains – and I love that oats are a lower-calorie baking option. Plus, oats are so cheap, which makes this a great inexpensive, family-friendly option! My kiddo has become a big fan of cooking it with me on the mornings we’re home together:

Little boy baking in the kitchen in pajamas

Why You’ll Love This Cast Iron Banana Bread Recipe

1. This is a naturally dairy free banana bread – great for anyone with dairy allergies!

2. It can also easily be made gluten free by using certified gluten free oats. While oats themselves do not contain gluten, current agricultural practices mean certain oats may be contaminated by gluten due to the proximity of wheat in the fields. Just look for oats that list themselves as certified gluten free.

3. Most traditional banana bread recipes use butter or oil – but this version uses peanut butter instead. The result is a skillet banana bread that is still tender and still has satiating fat, but also has a nutty flavor and a little extra boost of protein. You’ll also add walnuts into the batter and on top of the bread too, for a boost of extra healthy fats, vitamins, and minerals.

4. You can meal prep this in advance! Just bake it and then portion it out into meal prep containers and store in the fridge for up to 5 days. Pop it out and microwave for about 30 seconds, and you’ve got a tasty hot breakfast or snack ready to go. It’s ideal for any of you ladies with a busy schedule, or for kiddos that need to get out the door to school.

5. Of course, it’s super tasty! The finished product is kind of like a mix between banana bread baked oatmeal, a banana pancake, and healthy banana bread. The best way to eat it for breakfast (in my humble opinion) is warm, topped with a little extra maple syrup. You can add a dollop of yogurt on top, or serve it alongside a cold glass of milk or almond milk. If you want it dessert style at night, top it with a scoop of vanilla ice cream or dairy-free coconut ice cream. 🙂

Cast iron skillet banana bread with maple syrup drizzled on top

More Banana Bread Recipes

If you’re looking for other ways to use up your overripe bananas, here are a few of my favorite banana bread variations:

A plate with skillet banana bread topped with maple syrup

I hope you enjoy this recipe! Be sure to leave a rating in the comments if you try it out. And if you’re looking for more dessert ideas, check out this roundup of cast iron skillet desserts.

A cast iron skillet with banana bread baked in it, with a slice cut out and put on a plate.

Cast Iron Banana Bread

Snacking in Sneakers

Upgrade your breakfast with this delicious cast iron banana bread! This gluten free dairy free banana bread is wonderful topped with some pure maple syrup.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Servings servings

Calories 240 kcal

Ingredients

2 overripe bananas
⅓ cup natural peanut butter
3 tbsp pure maple syrup
3 tbsp applesauce
2 tsp vanilla
2 eggs
1 ⅓ cups rolled oats (if gluten free, look for certified gluten free oats)
2 tsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup chopped walnuts, divided

Instructions

Preheat the oven to 375 degrees F. Grease a large cast iron skillet with an oil of your choice.
In a large bowl, mash the bananas with a fork or potato masher. Add the peanut butter, maple syrup, applesauce, vanilla, and eggs. Whisk together.
Add the oats to a blender or food processor. Pulse several times until the oats form a coarse, flour-like consistency.
Pour the oats (now processed into flour), cinnamon, baking soda, and salt into your bowl with the wet ingredients. Stir until just combined.
From your ½ cup of walnuts, set aside a few spoonfuls that you’ll use for topping. Add the rest of the walnuts to the batter and stir until just combined.
Pour the batter into the cast iron skillet. Top with your remaining walnuts. Bake at 375 degrees for 20-25 minutes, or until a toothpick comes out clean.
Let cool for a few minutes, then serve still warm topped with maple syrup!

Notes

Nutrition analysis (approximate per serving, does not include maple syrup for topping):

240 calories, 12 g fat, 2 g sat fat, 26 g carbohydrate, 4 g fiber, 9.5 g sugar, 7.5 g protein, Vitamin A: 2%, Vitamin C: 6%, Calcium: 4%, Iron: 8%

Nutrition

Calories: 240kcal

Keyword cast iron banana bread, gluten free dairy free banana bread

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Cast iron banana bread in a skillet next to a plate and spoon, with a text overlay with the name of the recipe.

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Chrissy Carroll

Chrissy Carroll is a Registered Dietitian, RRCA Running Coach, and USAT Level I Triathlon Coach. She specializes in sharing training tips, sports nutrition information, and healthy recipes for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.

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