Everyone knows and loves banana bread, but this recipe studs the batter with choc chips and bakes it in our cast iron skillet for a sweet, caramelized crust and a soft, chewy inside – you’ll never bake it in a conventional oven again!
Ooni Skillet Pan
3 medium-size ripe bananas, mashed
4.7oz (135g) packed brown sugar
2 medium eggs
4 tbsp (60g) melted butter, plus extra for greasing
1 tsp pure vanilla extract
8.8oz (250g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
6.2oz (175g) semisweet chocolate chips
Fire up your Ooni pizza oven - note that we made this recipe using gas. Aim for 425°F (180°C) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.
In a large bowl, combine the mashed bananas, sugar, eggs, butter and vanilla and mix to form a thick batter. Fold in the baking powder and flour and mix until fully incorporated. Finally, mix in the chocolate chips.
Place your skillet in the oven to warm it up, then remove the pan and add one tablespoon of butter. Swirl the melted butter around the pan to ensure the base and sides are evenly coated.
Tip the batter into the pan, making sure it reaches right to the corners. If necessary, use a spatula to evenly spread the mix. Turn off the flame.
Place the skillet in the middle of the stone baking board and place the oven door on the oven. Bake in the residual heat of the oven for 25 minutes, rotating the pan halfway through the bake. Turn the flame back on to the lowest setting and remove the oven door. Cook the banana bread for a further 5 minutes until the top is golden brown, rotating the pan every minute or so to prevent the sides from burning.
Remove and allow to cool for 5 minutes. Slide the bread from the pan onto a chopping board and serve while warm!