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!
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
Use a large skillet with a fitted lid or a large nonstick or ceramic pot.Stainless steel pans may require longer cooking at a lower temperature to avoid burning.Stove-top baking differs from oven baking; it uses heat from the bottom and traps steam with a lid.Watch the bread closely as it cooks quickly on the stove.For the best taste, enjoy it warm, and store it in an airtight container in the fridge for up to 2 days, though it's best served fresh.