Cast Iron Skillet Banana Bread (with Brown Butter Miso Glaze)

This is the recipe our team makes on a Sunday afternoon when there are three overripe bananas and no plan.

Brown butter banana bread

Serves 8 · 1 hour · Easy

Ingredients

• 3 very ripe bananas, mashed

• 115g unsalted butter

• 150g soft light brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 190g plain flour

• 1 tsp bicarbonate of soda

• ½ tsp fine sea salt

• 50g walnut halves, roughly chopped (optional)

Method

1. Brown the butter. Melt 115g butter in your 25cm cast iron skillet over medium-low heat. Swirl until the milk solids turn golden and the butter smells like toffee — about 5 minutes. Pour into a bowl, leaving 1 tbsp in the skillet.

2. Heat the skillet. Wipe the remaining butter around the inside of the skillet. Place in a 180°C oven to heat for 5 minutes.

3. Mix wet. In a bowl, mash the bananas. Add the brown butter, sugar, eggs, vanilla. Whisk.

4. Mix dry. In another bowl, whisk the flour, bicarb, salt.

5. Combine. Fold dry into wet, then fold in the walnuts.

6. Bake. Pour into the hot skillet. Bake at 180°C for 40–45 minutes, until a skewer comes out with moist crumbs.

7. Cool in the skillet for 15 minutes before slicing.

Miso glaze (optional, but worth it)

• 50g icing sugar

• 1 tbsp white miso

• 1–2 tbsp milk

Whisk together. Drizzle over the warm loaf. The miso adds a salty, savoury counterpoint to the caramelised bananas — trust us.

Use our 25cm shallow skillet and a bamboo spatula .