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    Home » Recipes » Banana Breads and Muffins

    Published: Feb 21, 2021 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!

    sliced stovetop banana bread with slice in front offset to reveal crumb

    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.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    a sliced round of stovetop banana bread

    🥘 Ingredients

    • Ripe bananas
    • Oil
    • Baking soda
    • Salt
    • Cinnamon
    • Vanilla
    • Egg
    • Sugar
    • Flour

    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
    • 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.

    In a large bowl, mash your bananas.

    mashed banana in a bowl

    Stir in the melted oil or butter.

    banana and oil in a bowl

    Add in the baking soda and salt, mixing to combine.

    banana oil and leavening agents in a white bowl

    Whisk in the vanilla, egg, cinnamon, and sugar until smooth.

    vanilla egg cinnamon and sugar added to mashed banana mixture in a bowl

    Stir in the flour until no flour streaks remain.

    flour added to banana bread mixture

    Pour your batter into the preheated pan and place the lid on the skillet (or pot). Continue cooking at medium-low heat.

    banana bread batter in a large pot with the lid on

    Set the timer for 15 minutes and 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.

    cooked banana bread in a large pot

    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.

    round stovetop cooked banana bread on a white plate

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

    🍴 Recipe Tips

    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.

    a fork digging into a slice of stovetop banana bread

    More great banana recipes to try

    • Banana Pound Cake with Brown Sugar Glaze
    • Mango Banana Bread
    • Red Velvet Banana Bread
    • Yogurt Banana Split
    • Banana Bread With Strawberries
    • 3 Ingredient Cake Mix Banana Bread

    📖 Recipe

    Stovetop Banana Bread
    Print Recipe
    4.64 from 11 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 mins
    Cook Time 15 mins
    Total Time 20 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 oil (can use melted butter) ($0.19)
    • 1 teaspoon baking soda ($0.01)
    • ¼ teaspoon salt ($0.02)
    • 1 teaspoon cinnamon ($0.10)
    • 1 teaspoon vanilla ($0.02)
    • 1 large egg ($0.08)
    • ½ cup sugar ($0.11)
    • 1 ½ cups all-purpose flour ($0.12)
    US Customary - Metric

    Instructions

    • Grease a large 10" skillet or large pot with a fitted lid and set the stove to medium-low to preheat with the pot resting on the burner.
    • In a large mixing bowl, mash bananas.
    • Stir in oil or melted butter.
    • Mix in the baking soda and salt.
    • Mix in the vanilla, egg, cinnamon, and sugar until smooth.
    • Stir in flour until no flour streaks remain.
    • Pour into the prepared pan and place the lid on. Continue cooking at medium-low heat.
    • Set the timer for 15 minutes and keep a watchful eye during the last 7 minutes as that's when the magic happens.
    • During the first 6 minutes of cooking the center will appear unfinished and the edges will look cooked like an unflipped pancake, but within moments the top will glaze over and no longer look wet. Cook for an additional 3 minutes or so after that point. You can test the doneness with a toothpick. You want the toothpick to come out clean.
    • Place a large plate upside down over the top of the pan, and lift the pan and plate to flip the banana bread onto the plate. Remove pan.
    • The bottom of the banana bread may be toasted and a small section look overcooked/burnt but that's to be expected as we didn't stir anything while cooking. You can flip the bread over so that it's top up to avoid looking at it or dust it with powdered sugar. It shouldn't taste burnt.
    • Slice into wedges and serve as desired.

    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.
    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.

    More Banana Breads and Muffins

    • Pumpkin Banana Bread
    • Pumpkin Spice Banana Bread
    • One Bowl Banana Bread
    • Cinnamon Crumble Banana Bread

    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

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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