• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

One-Skillet Dark and Stormy Banana Bread

April 11, 2016 by Joy the Baker 58 Comments

Jump to Recipe

One-Skillet Dark and Stormy Banana Bread

I’m getting to know my new kitchen space.  New oven (it’s a KitchenAid… it’s amazing), new light, new muscle memory from cracked eggshell to sink, new drawers for the whisks and spatulas to live and which dang drawer is it!?  You know the drill.  Change and newness.  When I’m getting to know a new kitchen I like to make a supremely familiar recipe.  Something that I barely need a recipe to pull together.  Something that I know backwards and forwards from batter consistency to oven smell.

It’s banana bread.  It’s always banana bread.  A house isn’t a home without it. 

A few years ago I made Brown Butter Banana Bread when I first moved to the French Quarter.  The bread in various renditions has become a tradition that I’ll make long into my days in this new kitchen space.  

One-Skillet Dark and Stormy Banana Bread

We start with neglected (and respected) bananas, a heavy skillet, and butter to brown.  

Two things you should know.  1.  This is a one-skillet recipe.  We’re going to melt and brown the butter in the skillet and whisk the rest of the ingredients in layers, all in this one dang skillet.  Stovetop to oven.  2.  A few months ago I thought someone was trying to break into my house (they weren’t), so I stood behind my front door with this skillet in my head ready to bonk an intruder in the head.  That was unnecessary, but still…. how’s that for versatility?  

One-Skillet Dark and Stormy Banana Bread

I used Muscovado Sugar for this bread.  It’s extra dark, moist, and molasses-y.  It brings a lot of depth to the bread.  If you don’t happen to have Muscovado, dark brown sugar will also be great.  

Since we’re using a super dark brown sugar, and since I have a hunk of fresh ginger sitting in my fruit bowl staring me in the face, I thought it might be fun to play with a Dark and Stormy concept.  Excuse to unpack the dark rum?  Obviously.  

One-Skillet Dark and Stormy Banana Bread

Browned butter meets very dark brown sugar.  

One-Skillet Dark and Stormy Banana Bread

After the butter and sugar are whisked together, the mixture will still be greasy.  The butter won’t be completely absorbed into the sugar.  They’ll act like they don’t know how to get along until the eggs are whisked into the mixture.  Eggs will make a glossy, smooth, refined butter mixture.  

One-Skillet Dark and Stormy Banana Bread

Since we’re going dark with the Muscovado sugar, we’ll add a little stormy with fresh ginger.  Splash of vanilla extra and a glug of dark rum.  

One-Skillet Dark and Stormy Banana Bread

One-Skillet Dark and Stormy Banana Bread

Mashed ripe bananas, fresh ginger, plus ground spices adding moisture and flavor and such good smells! 

One-Skillet Dark and Stormy Banana Bread

One-Skillet Dark and Stormy Banana Bread

At this point I’m really happy this is a one-skillet recipe and I don’t need to bother with a bowl for dry ingredients.  At this point I also whisk some of the flour out of the skillet and onto the counter.  I think that’s just part of the deal. 

One-Skillet Dark and Stormy Banana Bread

See?  

It’s ok.  We’re still in business. 

One-Skillet Dark and Stormy Banana Bread

Scrape the edges of the bowl down and we’re ready for the oven.  

One-Skillet Dark and Stormy Banana Bread

It’s familiar and new!  Like a new house with all my old stuff in it.  The Muscovado and ginger gives this bread a depth of sweetness and hint of spice, bending it more towards a spice cake…. in a really good way.  Glaze it or sugar the top to add some presentation flair, or impatiently cut into it because your coffee is getting cold.  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Skillet Dark and Stormy Banana Bread

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 8 1x
Pin Recipe
Print Recipe

Ingredients

Scale
  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
  • 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon dark rum
  • 2 ripe bananas, mashed
  • 1/2 tablespoon fresh grated ginger
  • heaping 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  2. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt 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.
  3. 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.
  4. 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.
  5. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
  6. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Bread, Breakfast

Previous Post: «
Next Post: Happy Tuesday from New Orleans! »

Reader Interactions

All Comments
I Made This
Questions
  1. Claire

    October 17, 2020 at 12:23 pm

    How I missed this recipe from 2016 I’ll never know but it’s saving lives in 2020. I’ve even managed to vegan-ize AND de-glutenize the bake to some modicum of decency thanks to the fact your recipe rocks to begin with. Thanks for doing what you do.

    Reply
  2. C M

    May 21, 2017 at 8:22 am

    Jooooy! Please tell us where you got those dishes. You have the BEST taste in dishes. :)

    Reply
  3. Vanessa

    May 31, 2016 at 7:06 pm

    Baked this tonight, added toasted pecans. A huge hit! Thank you!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

close up of strawberry shortcake recipe with soft whipped cream
Dad’s Biscuits Make The Best Shortcake

The best strawberry shortcake recipe must start with the perfect biscuit.  Tall and golden brown, flaky but cakey and more sweet than salty.  My dad’s *chef’s kiss* biscuit recipe is the perfect base for this classic summer dessert! Can I be the first to admit that this summer hasn’t been my absolute favorite thus far?…

Read More

jambalaya buttermilk biscuits in a row
Smoked Sausage Jambalaya Buttermilk Biscuits

These mile-high jambalaya buttermilk biscuits are stacked with all the savory flavors of New Orleans’ most comforting rice dish.  These tender biscuits are absolutely stacked with Zatarain’s Cajun-Style Smoked Sausage, onions, peppers, and roasted tomatoes. We’re taking big bites of Mardi Gras this year – here’s how! Friends, we have a bonafide tradition in the…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up