Cast Iron Banana Bread
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.
Servings 8
Calories 240kcal
Ingredients
- 2 overripe bananas
- 1/3 cup natural peanut butter
- 3 tbsp pure maple syrup
- 3 tbsp applesauce
- 2 tsp vanilla
- 2 eggs
- 1 1/3 cups rolled oats (if gluten free, look for certified gluten free oats)
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees. 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 1/2 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