Tuesday, 1 May 2012

tasty tuesday: cast iron pan banana bread

My sister got me a mini cast iron pan for Christmas this year....and it was love at first sight!  I basically want to bake everything in it, and it has led me to many wonderful desserts for two.  The only problem is that now I want cast iron pans in every size!

Jordyn is the genius behind the recipe for this week, and I played photographer and taste tester (what a job!).  

We mixed everything by hand, so note that you don't need a mixer for this recipe!

We decided to add chopped pecans and mini chocolate chips to ours, but feel free to make it your own!

You can use butter or oil to grease your cast iron pan....we brushed a bit of oil on with a silicone brush.  We  filled my 6-inch pan about 3/4 of the way full....ish.  It really doesn't matter too much!

We also sprinkled coarse sugar on top for an added touch!

Banana Bread
adapted from: the meaning of pie
Yields: One 6-inch cast iron pan, plus 3 muffins.

1/4 cup butter/margarine (softened)
3 tbsp yogurt (plain or vanilla)
1 1/2 mashed bananas
1 egg
1 teaspoon vanilla

1 cups all purpose flour
1/3cup Brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tsp cinnamon
1/4 cup mini chocolate chips
1/4 cup chopped pecans
{1 tsp oil (for greasing the skillet)}

1)  In a medium bowl, mix together softened butter, yogurt, mashed bananas, egg and vanilla.
2)  In a separate bowl, mix together flour, brown sugar, baking soda, salt and cinnamon.
3)  Add the dry ingredients to the wet, and stir until well mixed.
4)  Stir in pecans and chocolate chips.
5)  Fill your cast iron pan about 3/4 full, and 3 regular muffins (or a pan of mini muffins).
6)  Bake at 325 degrees.  The cast iron pan will take about 20-25 minutes, and the regular muffins about 15-20 minutes.  They're done when an inserted toothpick comes out cleanly!

We hope you enjoy this recipe!

ps: kelsey & jordyn ♥

1 comment:

  1. mmm, this looks heavenly! sad I missed it, but I'll definitely be trying it sometime =)


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