I can’t remember if I told you about the time when I made a banana cake with bacon fat and a brown butter glaze and squished big hunks of it into a box for greedy fingers to scoop out and in at unholy speeds after church one day. It wasn’t a beautiful cake, but omheavens it was delicious and started me saving leftover bacon grease for bakes. It’s a “use the whole buffalo/whale” approach and now a best practice for life.
This is not that cake, but it is an approximation of it, an overlay set at 50% opacity, a quiet echo of that inspired cake nosh. I tried a new cake recipe that is easy and lands somewhere between a cookie and a cake. And I subbed the glaze for cream cheese frosting. If you wanted to try the original, you might try something like this banana cake baked into two round pans and subbing in bacon fat for the butter + this browned butter glaze. Stack and slice.
Other skillet recipes for your consideration:
- S’mores Skillet Pie
- Dark Chocolate Peanut Butter Swirl Skillet Cookie (this was literally the best)
- White Chocolate, Raspberry & Pistachio Clafoutis
- Linzer Torte
- Chicken Pot Pie with Cheddar Drop Biscuits (no this was literally the best)
- Fluffy Buttermilk Biscuits + Breakfast Sandwiches (no actually this was…the best)
- Blueberry Bourbon Bread Pudding
Banana Bacon Skillet Cake
Adapted from Joy the Baker
1/2 cup solidified bacon fat
1 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1 medium ripe banana, mashed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped pecans
Preheat the oven to 350 degrees F.
Melt the bacon fat in an 9-inch cast iron skillet over medium-low heat. Remove from heat, and whisk in the brown sugar and vanilla until thoroughly combined.
When the sugar and butter mixture has cooled slightly, add the egg and whisk until smooth. Add the mashed banana, cinnamon and nutmeg, whisking to combine. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Add the pecans and fold together. Smooth the batter in the skillet.
Bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. Remove from oven and allow to cool for 15 minutes. Top with ice cream and serve warm OR, let cool completely and frost with cream cheese frosting.