Banana Skillet Bread

Everyone likes banana bread, right?  If the answer is not right, I’m not sure what to do with my hands.  I grew up on banana bread.  If there were ripe bananas, you can bet there would be banana bread in our future.  This banana bread from my youth tasted amazing, but wasn’t amazingly beneficial for my health or anything.  Now that I am a more conscious consumer, I want my banana bread to benefit my health and not irritate my digestive system.  Well, I had ripe bananas the other day, so you know what that means.  I was in the mood to experiment, and I wanted to use ingredients I already had on hand, and this amazing skillet bread was the result.

 

This recipe is gluten free.  I combined a hazelnut flour (yum yum) with all purpose gluten free flour to make sure it still had some fluff.  Nut flours are expensive, and heavy and my digestive system doesn’t always do well with a ton of it.  I like to mix it sometimes to give some of those amazing benefits of, in this case, hazelnuts.  Mixing it also is a little more cost effective and allows for the bread to have that lightweight feel that we crave in baked goods.  If you are grain free, you can sub the gluten free flour for more hazelnut or almond flour, but it will be heavier.  Don’t go throwing coconut flour in this recipe, because the quantities will be different and I can’t guarantee you a great result on that one.  (I currently avoid coconut due to a food sensitivity, so I won’t be testing that out.)

 

Hazelnuts are used in desserts as a special, sweet, nutty depth.  I love hazelnuts.  I find that in paleo and grain free recipes and products, almond flour is the most used ingredient.  I love almonds and all its uses, but sometimes it’s nice to switch it up for taste’s sake and also for the sake of not overloading your system with one ingredient and possibly developing an allergy or food sensitivity.  Hazelnuts are also high in good fats, magnesium, calcium, and Vitamins B & E.  Want good skin?  Eat some hazelnuts.  They also help support your heart, muscles, bones, and digestive health.

 

I stress the importance of eating organic all the time.  There are so many reasons why organic is important.  It is best for your health because organic produce and organic animal products are more nutrient dense.  It is better for the environment and encourages a healthy and sustainable ecosystem.  It ensures that the farmer is receiving the proper wages for their work and products.  I could go on and on about the importance of organic, and I probably will, but not in this post.  If you want more information about this, stay tuned.

 

When looking for an all purpose gluten free flour, you want to make sure it doesn’t contain any gums like xanthan gum.  If there is corn involved, you want that Non-GMO label present.  Good food is more expensive, but you are fueling your body with good nutrients and protecting your health.  Good foods also go a long way!  I get full when I feed my body with fats, good fiber, vitamins and minerals in their natural state.  I am not satiated if I choose the junky, empty foods where many of the nutrients have been stripped away and replaced with food like chemicals and substances that our body doesn’t recognize.

 

This recipe is really easy and didn’t take any special tools or skills.  Anyone can make and enjoy this delicious skillet!

 

 

 

 

i used this ghee

i used this gluten free flour

i used this hazelnut flour

 

 

 

 

Print Recipe
Banana Skillet Bread
Amazingly delicious. Fluffy and moist.
Cuisine Baked Goods
Prep Time 5 minutes
Cook Time 35-45 minutes
Servings
skillet
Ingredients
Cuisine Baked Goods
Prep Time 5 minutes
Cook Time 35-45 minutes
Servings
skillet
Ingredients
Instructions
  1. Preheat the oven to 350.
  2. Melt the ghee in the skillet. Transfer most to a mixing bowl, but leave just enough to grease the bottom and sides.
  3. In the mixing bowl with the ghee, add the eggs and beat with a whisk or fork. Add the ripe bananas and mash until smooth. Add and milk (or nut mylk) and honey and stir until combined.
  4. Mix the dry ingredients in a separate bowl. (If you don't want to dirty two bowls, add the baking powder last.)
  5. Mix dry and wet together and pour into the greased skillet. Sprinkle the top with pecans (or walnuts or hazelnuts) and sea salt.
  6. Bake for 30-40 minutes, when a toothpick or fork comes out clean.
  7. Wait to cool for 10-20 minutes. Serve as is, or top with semi-sweet, fair trade chocolate chips and with a cup of tea.
Recipe Notes

Time of cooking depends on how hot your oven is, and your altitude.  Start with the lower time, and check with a toothpick or fork and add time until it comes out clean.  Let cool before serving.

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Welcome! I'm Laura. I'm married to my best friend and musical partner. We are learning how to raise two tiny humans together. I became interested in holistic living in college and further when I worked at Whole Foods Market in the Whole Body department. I learned so much about eating a healthy, well-balanced, diet as well as good about nutritional supplements, herbs, and holistic body care. love food and I believe that healthy food should still be delicious. I graduated from the Academy of Culinary Nutrition with Honors in 2016. I am a natural birth instructor via The Bradley Method and I love teaching couples about natural birth and preparing for such a pivotal and important time in their lives.



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