Chocolate Chip Banana Skillet Bread is awesome! I’m a banana bread lover and have been for years. But when my niece, Heather, introduced us to her recipe for banana-nut bread that had chocolate chips in it I was smitten! I’ve tried banana bread recipes with chocolate chips before but none of them turned out quite as well as her recipe.
I was craving a version of this chocolate chip banana-nut bread recipe, but I wanted to make a healthier edition of it and see how it would turn out. I was SOOOO pleased. I substituted honey instead of sugar with trepidation, fearing that the bread wouldn’t taste quite like I desired. I used UNBLEACHED all-purpose flour instead of the bleached self-rising flour her recipe called for. I also increased the amount of flour so the bread would raise better. I included vanilla in this recipe to add flavor.
Quite frankly, I was surprised at how fabulously this
dessert bread turned out and how delicious it tasted with honey rather than sugar. I’m especially glad I made a double batch of this recipe and cut down one batch and put it in the freezer for later!
I really enjoy cooking in my old cast-iron skillets. So every now and then when I want to make cookies, coffeecakes or breads I’ll try baking them in my cast iron skillets instead of regular pans. The cast iron skillets just seem to give breads and cookies a richness and deepness of flavor that aluminum or glass pans can’t.
After making all the changes I wanted to make in Heather’s Banana Bread I decided to turn it into a skillet bread instead. This sumptuous bread had everything–taste, texture, chewiness, moistness, crunch from the nuts–it was rich, decadent and scrumptious. This recipe turned out so well I may even consider trying to make it gluten free sometime in the future.
I did learn one thing about baking in cast-iron skillets though. I used Baker’s Joy cooking spray for this bread, but canola oil to coat my recipe for Honey Buttermilk Cornbread. The Baker’s Joy cooking spray seems to enable the bread to come out of the skillet easier than simply using oil. It comes out smoothly without sticking to the pan.
If you’re looking for a rich, thoroughly delightful and wonderful tasting chocolate chip banana bread recipe, than consider giving this skillet bread a try. It’s really quick and easy to whip up–and if you don’t have cast-iron skillets than cook it the old-fashioned way–in well-greased bread pans.
Although I used miniature chocolate chips, this bread is just as good with any kind of chips. Consider trying it different ways, with peanut butter chips, cinnamon chips, vanilla chips, butterscotch chips or white chocolate chips! This recipe does make a lot. You can easily cut this recipe in half if you don’t want to have this tantalizing bread staring at you in the face for a few days!
Here’s a look at this scrumptious Chocolate Chip Banana Skillet Bread. Yum.
This banana bread is loaded with miniature chocolate chips.
Doesn’t Chocolate Chip Banana Skillet Bread look wonderful? I assure you it tastes even better than it looks!
I loved this delicious banana bread recipe made with honey.
Here’s what I did.
Soften butter. Place in large mixing bowl. Add eggs.
Add mashed bananas, honey, and vanilla.
Add kosher salt, baking powder and baking soda.
Mix with an electric mixer until combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add miniature chocolate chips and finely diced walnuts.
Stir with a wooden spoon to combine. Don’t overmix. Spray cast iron skillets with Baker’s Joy cooking spray and spread bread mixture into prepared skillets. I used one 10″ skillet and one 12″ skillet. Otherwise use a couple of 9×5″ bread pans.
Bake at 350 for approximately 40 minutes–until toothpick inserted in center comes out clean. If you’re using baking pans you will have to test with a knife since toothpicks can’t reach the bottom of the pan and are not adequate testers for pans that deep. Even the large skillet took the same amount of baking time as the smaller skillet did.
I cut the smaller skillet in eighths, but you can cut the pieces any which way you want!
I really had a hard time saying NO to this fantastic Chocolate Chip Banana Skillet Bread. That’s why I had to bag down most of it and put it in the freezer. (Out of sight, out of mind!)
The nice thing about cast-iron skillets is how evenly they cook. They were are a superior piece of cookware. I love my old Wagner pans.
Doesn’t this picture make you drool? I’m ready to hack off another slice! You can eat this tasty bread with your fingers or a fork!
Here’s the recipe.
CHOCOLATE CHIP BANANA SKILLET BREAD
(Recipe inspired from my niece, Heather’s, Banana Bread recipe)
- 2 sticks softened butter
- 4 eggs
- 4 cups mashed bananas
- 1 tbsp. vanilla
- 2 cups honey
- 1 ½ tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 4 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 12-oz. bag Hershey’s miniature chocolate chips
- 1 cup Fischer’s finely diced walnuts
- Place butter, eggs, bananas, vanilla, honey, baking powder, salt and baking soda in a mixing bowl and mix with an electric mixer until combined.
- Add flour, miniature chocolate chips and walnuts and stir with a wooden spoon until combined.
- Do not overmix.
- Spray a 10” and a 12” cast-iron skillet with Baker’s Joy cooking spray.
- Pour bread mixture into each pan.
- Bake at 350° for about 40 minutes until toothpick inserted in center comes out clean.
This luscious banana bread can also be made with butterscotch chips, vanilla chips, peanut butter chips, cinnamon chips or white chocolate chips. We like chocolate chips the best.
Chocolate Chip Banana Skillet Bread is delicious. I’ve set out a serving for you!
Each bite of Chocolate Chip Banana Skillet Bread is loaded with miniature chocolate chips, walnuts, and bananas. Sensory overload! I couldn’t WAIT to sink my teeth into some of this bread. Wow, was this bread good!
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