Pan Fried Banana Bread

Imagine your favorite Chocolate Chip Banana Bread. Now imagine your favorite chocolate chip banana bread pan-fried in butter.

Use your own recipe or follow my super easy banana bread recipe that gets into the oven in 15 minutes. But don’t miss out on a warm, melting chocolatey slice of pan fried banana bread, whether you top it with ice cream and butterscotch sauce or just eat it straight with your fingers.

fried slice of chocolate chip banana bread in a cast iron pan next to sliced loaf of banana bread.
Jump to:

Ingredients

butter, ripe bananas, flour, sugar, and other ingredients on a countertop.

Overripe bananas are the secret to the best banana bread. That’s because the sugars increase as bananas ripen. So you’ll get a sweeter bake with more banana flavor for your banana muffins, mixed berry smoothies, or even mashed purple sweet potatoes!

 

Chocolate chips are the other key ingredient. I always recommend using Ghirardelli chocolate and chocolate chips.

Flouring cake pans makes your cakes release easily. Shredded unsweetened coconut provides the same function here and gives this banana bread a hint of coconut flavor. You can always flour the pan with all-purpose flour if you are allergic or don’t like coconut.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Omit the chips and use one half cup of raisins and a half cup of chopped walnuts.
  • Use a different kind of chips like peanut butter or salted caramel chips.
  • Make this recipe as banana bread chocolate chip muffins.
  • Make it even more decadent with this Nutella banana bread recipe.
  • Skip the pan-frying and just eat it baked!

Recipe tips and tricks

This recipe for pan fried banana bread was inspired by a conversation about spreading butter on banana bread. Butter on banana bread isn’t typical in my household, but it reminded me of grilled honey buns served in my college’s snack bar. And that led to grilled banana bread.

Although banana bread is a quick bread, this banana bread recipe doesn’t follow the typical quick bread baking ratio. You can see that formula in my kale and cheese quick bread and orange poppy seed muffins.

Making the chocolate chip banana bread

Step 1: Butter and flour your loaf pan. Sift or whisk together all of the dry ingredients in a small bowl.

Step 2: To make the batter, first beat butter and sugar together in a medium to large mixing bowl (Panel #1, below). Then add the bananas (Panel #2).

four panels showing recipe steps from creaming butter and sugar, a yellowish liquid in the mixing bowl, a liquidy batter with a red spatula, and a batter with chocolate chips.

Step 3: Mix in the dry ingredients (Panel #3).

Step 4: Then stir in the chocolate chips by hand (Panel #4).

Step 5: Scrape the banana bread batter from your bowl into the prepared loaf pan (Panel #1, below) and sprinkle with more chocolate chips (Panel #2). I won’t tell if you sneak one or two as a snack!

two panels showing the chocolate chip batter in a coconut floured loaf pan and a second image with chocolate chips  added on top of the same batter in the pan.

Step 6: Bake until the banana bread is set and a toothpick inserted into the center comes out clean. If the banana bread is browning quickly, cover it loosely with foil.

chocolate chip banana bread baked in the pan on a cooling rack.

Cool in the pan for about 10 minutes and then turn onto a cooling rack. It can be sliced when warm, but it’s best after it has cooled, been wrapped in foil, and the crust has softened a bit.

Making pan fried banana bread

To pan fry your banana bread, heat a small cast iron pan or other skillet on the stove over low heat. Add half a tablespoon of butter per slice to the pan.

When the butter has melted, add a slice of banana bread – thicker slices work best – and cook for about three minutes, until the banana bread has browned.

slice of chocolate chip banana bread being cooked in butter in a cast iron skilled on the stove.

Use a spatula to carefully flip the banana bread over, add another half tablespoon of butter, and cook the other side for about two to three minutes. Serve warm.

Recipe FAQs

Does this banana bread really take 15 minutes to prepare?

Yup. Unless you only have flaked coconut and have to smash it with a mortar and pestle, and your kiddo keeps asking you math questions. Then it takes 20 minutes.

Can I store pan-fried banana bread?

The banana bread itself can be wrapped in aluminum foil and stored at room temperature for up to one week. Or freeze the banana bread, by double wrapping the cool loaf it in plastic wrap, and then put it in a freezer bag. To eat, let it come to room temperature. Slices of pan-fried banana bread can be refrigerated, but they’re best right away!

Can I save ripe bananas to make banana bread later?

Yes, you can hold bananas in the fridge for a day or two. Or freeze peeled bananas in a freezer bag for three to six months.

Explore all the easy loaf cakes in the Ugly Duckling Bakery archives like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Pan Fried Banana Bread

5 from 1 vote
Category: Breakfast
Cuisine: Unspecified
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 9 slices
Calories: 308kcal
Imagine your favorite Chocolate Chip Banana Bread. Now imagine your favorite chocolate chip banana bread pan-fried in butter.
Use your own recipe or follow my super-easy chocolate chip banana bread recipe that gets into the oven in 15 minutes. But don't miss out on a warm, melting chocolatey slice of pan fried banana bread, whether you top it with ice cream and butterscotch sauce or just eat it straight with your fingers.
Print Recipe
Save This Recipe!

Equipment

  • 1 9 by 5 inch or 8.5 by 4.5 inch loaf pan

Ingredients

  • 1 tablespoon shredded, unsweetened coconut for flouring the pan
  • 4 tablespoon unsalted butter softened, plus extra for greasing the pan and the pan fried banana bread
  • 1 cup (200 grams) granulated sugar
  • 2 cups very ripe bananas (3 to 4 medium bananas)
  • 1 egg
  • 1 tablespoon orange juice
  • 1 ¼ cup (156 grams) bleached, all-purpose flour
  • ½ cup (62 grams) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • cup chocolate chips, divided

Instructions

Chocolate Chip Banana Bread

  • Preheat the oven to 350°F. Butter a loaf pan and use the coconut to coat the inside.
    4 tablespoon unsalted butter, 1 tablespoon shredded, unsweetened coconut
  • Sift or whisk the dry ingredients together in a small mixing bowl.
    1 ¼ cup (156 grams) bleached, all-purpose flour, ½ cup (62 grams) whole wheat flour, ½ teaspoon salt, 1 teaspoon baking powder, ¼ teaspoon baking soda
  • In the bowl of a stand mixer or in a medium mixing bowl if using a hand mixer, cream the butter and sugar on medium speed until it is light, about 3 to 5 minutes. Scrape down the bowl as necessary.
    4 tablespoon unsalted butter, 1 cup (200 grams) granulated sugar
  • Add the bananas and beat until softened. Add the egg and orange juice and beat on medium speed for one minute.
    2 cups very ripe bananas (3 to 4 medium bananas), 1 egg, 1 tablespoon orange juice
  • Add the dry ingredients and stir or mix on low until incorporated.
  • Add 1 cup of the chocolate chips, reserving the remaining quarter cup for the topping, and mix by hand
    1¼ cup chocolate chips, divided
  • Scrape the batter into the prepared loaf pan and top with the reserved chocolate chips.
  • Bake for 65 to 75 minutes on a rack in the middle of the oven until a toothpick or knife inserted into it comes out clean. Check at about 50 to 55 minutes and cover with foil if the banana bread is browning too quickly.
  • Cool in the pan for about 10 minutes and then turn the chocolate chip banana bread onto a cooling rack to cool completely before slicing.

Pan Fried Banana Bread

  • Slice cooled banana bread into slices ½ to 1 inch thick.
  • Heat a small cast iron or other skillet over low heat and add a ½ tablespoon of butter per slice of banana bread.
  • Add the banana bread and cook until browned, about three minutes. Use a spatula to carefully flip the slice over, add another ½ tablespoon of butter per slice and cook for another two to three minutes. Serve warm.

Notes

Use very ripe brown to even spotted black bananas in this one bowl banana bread for the best banana flavor.
When determining if your banana bread is fully baked, you may need to check in a few places if you stick a toothpick into a chocolate chip.
The banana bread can be sliced when warm, but it’s better after it has cooled completely. If you wrap the cooled loaf in foil, the crust will soften, which tasters preferred.
Store at the baked loaf of chocolate chip banana bread at room temperature for up to one week or freeze the whole loaf for three to six months. Pan fried banana bread can be stored in the refrigerator for a few days, but it is best eaten fresh!

Nutrition

Calories: 308kcal | Carbohydrates: 55g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 179mg | Fiber: 2g | Sugar: 32g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking? Get inspiration here:

Comments

No Comments

Leave a Reply

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

Recipe Rating




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