The best, super-easy, moist and tender banana cake! This banana skillet cake is a perfect way to use up those overripe bananas. It comes together quickly, is packed with banana flavor, and studded with milk chocolate toffee baking bits for a caramel-like crunch.
Remember to follow The Salty Marshmallow on Pinterest for more delicious inspiration!
I’ve decided there are two kinds of people: cake people and frosting people. Personally, I eat cake for the cake — frosting is optional. This recipe proves a cake can be outstanding without any frosting: tender, flavorful, and satisfying all on its own.
This skillet cake is an excellent way to rescue that one spotty banana sitting sadly in your fruit bowl. It’s simple to make and uses common pantry ingredients — aside from the Heath toffee baking bits, which are worth the quick trip to the store if you don’t already have them.
If you don’t have a cast iron skillet, no problem — an 8×8 or 9×9 baking dish works perfectly. The cake bakes up soft and buttery, full of banana flavor with bits of toffee throughout. For an extra touch, slice a fresh banana and scatter more toffee baking bits on top, then pop it back in the oven for a couple of minutes to slightly melt the chocolate.
I never realized how much I’d love banana and toffee together — it’s a delightful combination. Below is an easy, printable recipe. Enjoy! ~Nichole
Banana Toffee Skillet Cake
Nichole
20 mins
25 mins
45 mins
12
Ingredients
- 1 Cup all purpose flour
- 1/2 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/2 Teaspoon ground cinnamon
- 1/2 Cup buttersoftened
- 1 large ripe bananamashed
- 1/2 Cup brown sugar
- 1/2 Cup granulated sugar
- 2 large eggs
- 1/3 Cup milk
- 1/2 Teaspoon vanilla extract
- 1 ounce Heath toffee baking bits(approx. 8 pieces/package)
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare a cast iron skillet with a little oil, or spray an 8×8 or 9×9 baking pan with nonstick spray.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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Using a handheld or stand mixer with the paddle attachment, beat the butter on high until smooth and creamy. Add both sugars and beat for about two minutes. Scrape down the bowl, then add the eggs and vanilla and beat on medium until combined. Mix in the mashed banana.
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With the mixer on low, add the dry ingredients in three additions, alternating with the milk, mixing just until combined after each addition.
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Fold in the toffee baking bits.
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Spread the batter evenly into the prepared skillet or pan.
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Bake 25–35 minutes, or until the top is light golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Love cooking with cast iron? Try similar skillet recipes like One Skillet Cheesy Corn or Skillet Caramel Apple Crisp for more easy, comforting dishes.
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