For novice bakers, banana bread is one of the easiest and most satisfying things to make. It doesn’t require yeast and gives you a chance to use those almost-brown bananas before they go bad. Joy the Baker makes the classic recipe even more user-friendly by baking the entire thing in a cast iron skillet. The self-taught, confectioner-turned-cookbook-author loves her sweets, but her enthusiasm for cocktails is undeniable—she dedicated and an entire chapter of her latest cookbook, Over Easy, to brunch drinks. This rum-spiked recipe combines her two passions for a crowd-pleasing treat that’s best served straight from the oven with plenty of butter. If you don’t have any rum on hand, whiskey works great in this recipe, too.
One-Skillet Dark and Stormy Banana Bread
1 Cup Brown sugar
2 tsp vanilla
1 tbsp dark rum
.5 tbsp Grated ginger
.5 tsp nutmeg
.5 tsp ground ginger
2 cups AP flour
.75 tsp baking soda
.5 tsp salt
- Place a rack in the upper third of the oven and preheat oven to 350°F.
- Melt butter in an 9-inch cast iron skillet over medium-low heat. Heat until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won't completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
- Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg and ground ginger, and stir to combine.
- Add the flour, baking soda and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
- Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. Joy likes to slightly under-bake this bread.
- Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you'd like and enjoy warm.