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    Home » Recipes » Banana Breads and Muffins

    Published: Feb 21, 2021 Modified: May 8, 2023 by Nicole This post may contain affiliate links.

    Stovetop Banana Bread

    Jump to Recipe Print Recipe

    This easy stovetop recipe can cook an entire skillet's worth of banana bread in under 20 minutes, start to finish. Enjoy a slice of warm sweet bread and forget about the oven!

    stovetop banana bread on a plate dusted with powdered sugar and garnished with sliced ripe bananas

    Ever find yourself without an oven and with ripe bananas? It happens more often than we'd like to admit and while you could simply freeze those bananas for later, why not enjoy them now?

    With this no oven banana bread recipe you can enjoy the flavor of a freshly baked loaf in under half the time it would normally take to bake it. While it won't be exactly the same, it is a good little snack in its own right. Enjoy your skillet banana bread warm and within minutes.

    For more banana bread recipes, be sure to check out my Cinnamon Crumble Banana Bread, One Bowl Banana Bread, Eggless Banana Bread, and Oreo Banana Bread.

    Why This Recipe Works

    1. Simplicity at its finest. Made with just a few simple ingredients and without dirtying every dish in the house, it's as easy to make as you can imagine.
    2. Quick prep. It's so fast to throw together that you can have the batter ready to cook in just a few minutes flat. And because we use the stovetop, the cooking time is lessened too!
    3. It's always popular. Banana bread doesn't need a time of the year to make an entrance at your house. It's evergreen and always well-received.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make stovetop banana bread

    🥘 Ingredients

    Ripe bananas- You will need some ripe spotted bananas to make this banana bread well flavored and sweeter.

    Vegetable oil- Adding in vegetable oil will give the bread the necessary fats needed to stay moist.

    Baking soda- Use baking soda as a leaving agent to help the bread puff up nicely as it bakes.

    Salt- This is a natural flavor enhancer and will make the bread taste delicious!

    Vanilla extract- You will need some vanilla extract to help with the flavor enhancement.

    Cinnamon- Use ground cinnamon for added warm flavors and spice.

    Egg- Use an egg to help bind the bread together so it doesn't turn out too crumbly.

    Sugar- You will need granulated sugar to make this bread nice and sweet.

    All-purpose flour- This is the structural base of the recipe.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowl
    • Whisk
    • 10 inch Skillet with lid

    🔪 Instructions

    Check out how to make stovetop banana bread with these simple step-by-step instructions:

    Grease the bottoms and sides of your skillet or pot and set it on a stove burner over medium-low heat to preheat.

    mashed banana in a bowl

    In a large bowl, mash your bananas.

    vegetable oil and baking soda and salt added to mixing bowl with mashed banana inside

    Stir in the oil, baking soda, and salt.

    sugar cinnamon vanilla and egg added to bowl of mashed banana mixture

    Add in the egg, vanilla, cinnamon and sugar.

    wet banana bread ingredient mixture in a large glass mixing bowl

    Mix until smooth.

    flour added to mixing bowl of wet cinnamon flavored banana bread mixture

    Add in the flour.

    cinnamon banana bread batter in a mixing bowl

    Stir until no flour streaks remain. Do not overmix.

    banana bread mixture in a 10 inch skillet

    Pour the batter into a preheated, greased skillet.

    banana bread batter in a 10 inch skillet with a lid on top

    Add the lid and place over low-medium heat.

    stovetop banana bread in a 1 inch skillet with a lid

    Cook with the lid on for 15 minutes.

    cooked banana bread in a 10 inch skillet

    Keep a watchful eye during the last 7 minutes as it will go by quickly and your bread could be finished early.

    During the first 6 minutes of baking the top appears raw, wet, and gooey with cooked edges (like a pancake waiting to be flipped).

    During the last portion of time, the top becomes solid and dry-looking. Test with a toothpick shortly after. You want it to come out clean.

    When the bread is ready turn off the burner and place an upside-down plate on top.

    aerial view of stovetop banana bread on a round white plate

    Flip the skillet so that the bread is on the plate. The bottom will be up and it will look a little darker/burnt in the center.

    Serve with powdered sugar or flip the bread back over so that it's upright and slice into wedges for serving.

    aerial view of powdered sugar dusted stovetop banana bread on a plate with fresh banana slices

    🍴 Recipe Tips

    Stainless Steel Pans will require a longer cooking time at a lower temperature to prevent burning. I highly recommend sticking with nonstick or ceramic pans for this recipe as they have higher success rates.

    If you don't have a large skillet with a fitted lid, you want to use a large pot as I did.

    Stovetop baking is different from oven baking in many ways. With oven baking heat goes from the top and bottom to bake goods and meats evenly while creating a firm crust that holds in moisture.

    With stovetop baking we have heat coming up from the bottom and only a little residual heat coming in from the sides.

    This banana bread won't look like anything you're used to because it was cooked solely from the bottom. With a fitted lid on the skillet, we trap heat to steam the top of the bread while the bottom bakes. Giving us a paler color and no golden-brown crust.

    Making this banana bread on stove top ranges is easy but it happens quite quickly too so keep a watchful eye and don't leave it unattended. Banana bread without an oven will look different but will still taste great.

    💭 FAQs

    How long is stovetop banana bread good for?

    I recommend eating this stove top banana bread while it's still warm for best tasting results. Due to the manner in which it is cooked the longer it sits out the less pretty it becomes. You could store it in an airtight container in the fridge for up to 2 days, but it's best served almost immediately.

    stovetop banana bread on a plate with a wedge section cut out and pulled away slightly

    More great banana recipes to try

    • Mango Banana Bread
    • Red Velvet Banana Bread
    • Banana Bread With Strawberries
    • 3 Ingredient Cake Mix Banana Bread

    📖 Recipe

    an upclose view of stovetop banana bread on a plate with fresh banana slices and powdered sugar on top
    Print Recipe
    4.67 from 12 votes

    Stovetop Banana Bread

    This easy stovetop recipe can cook an entire skillet's worth of banana bread in under 20 minutes, start to finish. Enjoy a slice of warm sweet bread and forget about the oven!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Servings: 8 slices
    Calories: 262kcal
    Cost Recipe $1.40 / Serving $0.18
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowl
    • Whisk
    • 10 inch Skillet with lid

    Ingredients

    • 1 ½ cups Mashed bananas (about 2-3 ripe) ($0.75)
    • ⅓ cup Vegetable oil ($0.19)
    • 1 teaspoon Baking soda ($0.01)
    • ¼ teaspoon Salt ($0.02)
    • 1 teaspoon Ground cinnamon ($0.10)
    • 1 teaspoon Vanilla extract ($0.02)
    • 1 large Egg ($0.08)
    • ½ cup Granulated sugar ($0.11)
    • 1 ½ cups All-purpose flour ($0.12)
    US Customary - Metric

    Instructions

    • Grease the bottoms and sides of your skillet or pot and set it on a stove burner over medium-low heat to preheat.
    • In a large bowl, mash your bananas.
    • Stir in the oil, baking soda, and salt.
    • Add in the egg, vanilla, cinnamon and sugar. Mix until smooth.
    • Add in the flour. Stir until no flour streaks remain. Do not overmix.
    • Pour the batter into a preheated, greased skillet.
    • Add the lid and place over low-medium heat.
    • Cook with the lid on for 15 minutes. Keep a watchful eye during the last 7 minutes as it will go by quickly and your bread could be finished early.
    • During the first 6 minutes of baking the top appears raw, wet, and gooey with cooked edges (like a pancake waiting to be flipped).
    • During the last portion of time, the top becomes solid and dry-looking. Test with a toothpick shortly after. You want it to come out clean.
    • When the bread is ready turn off the burner and place an upside-down plate on top.
    • Flip the skillet so that the bread is on the plate. The bottom will be up and it will look a little darker/burnt in the center.
    • Serve with powdered sugar or flip the bread back over so that it's upright and slice into wedges for serving.

    Notes

    Recipe Tips

    If you don't have a large skillet with a fitted lid, you want to use a large pot as I did.
    Stainless Steel Pans will require a longer cooking time at a lower temperature to prevent burning. I highly recommend sticking with nonstick or ceramic pans for this recipe as they have higher success rates.
    Stovetop baking is different from oven baking in many ways. With oven baking heat goes from the top and bottom to bake goods and meats evenly while creating a firm crust that holds in moisture.
    With stovetop baking we have heat coming up from the bottom and only a little residual heat coming in from the sides.
    This banana bread won't look like anything you're used to because it was cooked solely from the bottom. With a fitted lid on the skillet, we trap heat to steam the top of the bread while the bottom bakes. Giving us a paler color and no golden-brown crust.
    Making this banana bread on stove top ranges is easy but it happens quite quickly too so keep a watchful eye and don't leave it unattended. Banana bread without an oven will look different but will still taste great.

    Storage

    I recommend eating this stove top banana bread while it's still warm for best tasting results. Due to the manner in which it is cooked the longer it sits out the less pretty it becomes. You could store it in an airtight container in the fridge for up to 2 days, but it's best served almost immediately.

    Nutritional Information

    Serving: 1slice | Calories: 262kcal | Carbohydrates: 40.4g | Protein: 3.7g | Fat: 10.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.9g | Cholesterol: 23.3mg | Sodium: 240mg | Potassium: 187.2mg | Fiber: 1.9g | Sugar: 17.8g | Vitamin A: 11.3IU | Vitamin C: 3.7mg | Calcium: 12.6mg | Iron: 1.3mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. Amanda says

      May 02, 2021 at 1:09 am

      You say to preheat the pot on a medium or low heat.but l can see no mention of the setting needed to cook this

      Reply
      • NicoleDurham says

        May 02, 2021 at 8:50 am

        The banana bread is cooked at medium-low heat (the temperature between medium and low). I have edited the recipe card to reflect this in hopes it makes things clearer.

        Reply
    2. Funke says

      May 22, 2021 at 1:41 am

      5 stars
      Thank you very much, dear Nicole! The instructions are really easy to follow, and the detailed tips are a huge bonus ?

      Reply
    3. Tsioyna says

      February 13, 2022 at 5:11 pm

      I'm about to try this

      Reply
    4. Mel says

      May 04, 2022 at 4:45 am

      This is going to be super specific but maybe it will help another foreigner in Korea also trying to bake with an ovenless kitchen.

      This recipe worked really well even with substitutes.

      If you're having trouble finding regular flour, you can use Korean pancake mix and skip the salt. The pancake mix already has some salt in it.

      I had trouble finding baking soda as well so I went with the whipped egg white method and folded that in last. Got a good rise out of it and it turned out fairly fluffy but maybe a little more on the pudding side.

      Didn't have vanilla but I think the brown sugar kinda made up for it (I used brown sugar instead of white)

      Overall it came out nicely sweet with a lovely balance between the cinnamon, brown sugar and banana.

      Husband loved it, the kids loved it, definitely making this again!

      Reply
      • Nicole says

        May 04, 2022 at 7:33 am

        Thank you so much for sharing these substitutions/tips, I'm sure it will be very helpful to many readers. I'm lad you all enjoyed this recipe too 🙂

        Reply
    5. Mary says

      March 03, 2023 at 2:56 pm

      5 stars
      This is amazing. We are in the middle of snow storm and have been stranded in our house for a week due to downed trees and power lines. Since we haven’t had power, I can only use the stove top to cook. I made this and because I only had one banana, I added frozen blueberries to the mix. When my son tried this he said, “OMG, this amazing.” I had to remind him that there were four other people in the house and he couldn’t eat the whole thing.

      Reply
      • Nicole says

        March 03, 2023 at 2:59 pm

        I'm so glad you liked the recipe, (blueberries sound like a wonderful addition!)

        Reply

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