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Campfire Baking in a Dutch Oven

Banana Bread Baked in a Dutch Oven

This barely sweet banana bread is a great way to use up browning bananas in the summer months without heating up the house.  Baked in a loaf pan outdoors in a dutch oven.


  • 2 bananas, over-ripe
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon


  1. Mash the bananas and beat in butter, sugar and sour cream.  Beat until well combined, 2-3 minutes.

  2. Add eggs and vanilla and beat them until completely combined, but do not overwork.

  3. In a separate bowl, mix remaining dry ingredients.

  4. Add dry ingredients to wet, and mix to just combine.

  5. Pour banana bread batter into a greased loaf pan and bake at 350 for about an hour, until browned and a toothpick comes out clean.

  6. If baking in a dutch oven, use the instructions outlined above to prepare the coals and dutch oven for outdoor cooking.