Moist Whole Wheat Banana Bread with Walnuts and Cinnamon

This easy whole wheat banana bread is baked in a cast iron skillet, cutting the bake time nearly in half compared to a loaf pan. Hearty and full of wholesome flavor, this banana bread makes a healthy breakfast, a cozy dessert, or a simple side for dinner.

Cast Iron Banana Bread

Baking banana bread in a cast iron skillet is a revelation. The skillet distributes heat evenly, producing a tender center with slightly crisp edges, and the whole recipe bakes in about 25–30 minutes—much faster than a traditional loaf. It’s a great way to use ripe bananas and get a quick, satisfying treat on the table.

How to Make Healthy Banana Bread in a Cast Iron Skillet

This whole wheat banana bread mixes easily by hand—no mixer required. Follow these straightforward steps for a reliable, delicious loaf in a skillet.

Tips and step-by-step:

• Preheat the oven to 350º F and grease a 10-inch cast iron skillet.
• In a large bowl, whisk together 1/4 cup liquid coconut oil, 3/4 cup honey, 1 room-temperature egg, 2–3 mashed ripe bananas (about 1 1/4 cups), and 1 teaspoon vanilla until smooth.
• Sift 2 cups whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into the wet ingredients. Stir until combined.
• Fold in 1 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts, reserving a few to sprinkle on top if desired.

Spread the batter evenly in the prepared skillet, top with extra chocolate chips and walnuts if you like, and bake at 350º F for 25–30 minutes. The bread is done when a toothpick inserted in the center comes out clean. Let it cool for at least 10 minutes before slicing—the skillet will hold heat and keeps the bread warm and comforting.

Flour Substitution

Yes—you can substitute all-purpose flour. If you don’t have whole wheat on hand, replace the 2 cups of whole wheat flour with 1 1/2 cups all-purpose flour for a lighter texture. Both versions are delicious; whole wheat adds nuttiness and extra fiber while all-purpose yields a softer crumb.

Ingredients

• 1/4 cup coconut oil, liquid
• 3/4 cup honey
• 1 egg, room temperature
• 2–3 ripe bananas (about 1 1/4 cups mashed)
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350º F. Grease a 10-inch cast iron skillet.
2. In a large bowl, whisk the coconut oil, honey, egg, mashed bananas, and vanilla until smooth.
3. Sift the whole wheat flour, baking soda, and salt into the wet ingredients and stir until combined.
4. Fold in the chocolate chips and chopped walnuts.
5. Spread the batter evenly in the prepared skillet and top with extra chips or nuts if desired.
6. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool at least 10 minutes before slicing.

This cast iron version of whole wheat banana bread is simple, quick, and reliably delicious—perfect for busy mornings, after-school snacks, or a warm dessert. Whether you keep it plain, add chocolate and nuts, or swap in all-purpose flour, it’s an easy recipe to keep in your rotation.