Dutch Oven Banana Bread Recipe
This rustic Dutch Oven Banana Bread recipe delivers a moist, flavorful loaf perfect for camping or home baking. Using ripe bananas, warm spices, and optional bourbon, it is baked over coals in a Dutch oven, creating a delightful crust and tender crumb. Ideal for outdoor cooking enthusiasts and banana bread lovers alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Dessert
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups flour
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 4 ripe bananas
- ½ cup softened butter
- 1 egg (beaten)
- 1 tablespoon bourbon (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking soda, and salt until well combined. Set aside for later use.
- Prepare Coals: Ready your campfire or a bed of approximately 20 hot coals, which will serve as the baking heat source for the Dutch oven.
- Mash Bananas and Mix Wet Ingredients: Place the ripe bananas in a medium to large bowl and mash them thoroughly with a fork until mostly smooth. Add the softened butter, beaten egg, and bourbon (if using), stirring until the ingredients are fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the batter is uniformly incorporated and smooth.
- Prepare Dutch Oven: Line your Dutch oven with a sheet of parchment paper to prevent the banana bread from sticking during baking.
- Pour Batter and Arrange Coals: Pour the prepared batter into the lined Dutch oven. Cover it with the lid. Arrange 5 hot coals in a ring on the ground and place the Dutch oven in the center. Then place the remaining 15 hot coals on top of the Dutch oven lid to ensure even heat distribution.
- Bake: Allow the banana bread to bake for approximately 30 minutes over the coals, checking occasionally for doneness.
- Remove and Cool: Carefully remove the Dutch oven from the heat using protective gloves or tools. Lift the banana bread out by the parchment paper and let it cool for a few minutes.
- Serve: Slice the banana bread and enjoy warm or at room temperature.
Notes
- Using parchment paper inside the Dutch oven helps prevent sticking and makes cleanup easier.
- Adjust the number of coals based on the heat of your fire; the ratio of 5 coals under and 15 on top is a guideline for even baking.
- Bourbon is optional; it adds a subtle depth of flavor to the banana bread but can be omitted for a non-alcoholic version.
- Ensure bananas are very ripe for the best sweetness and flavor.
- Check the texture with a toothpick: it should come out clean when banana bread is done.
Keywords: banana bread, Dutch oven recipe, camping banana bread, rustic banana bread, outdoor baking, easy banana bread
Find it online: https://platedbyemma.com/dutch-oven-banana-bread-recipe/
