Want to enjoy freshly baked banana bread on your next camping trip? All you need is a Dutch oven! Imagine enjoying a warm slice of banana bread with a mug of campfire coffee. What could be better?! Baking banana bread while camping might seem like a challenge on the surface, but it’s a lot simpler than you might think.
Banana bread is a “quick bread” which means it uses baking soda as a leavening agent rather than yeast. This makes the process a lot easier and puts the difficulty level on par with pancakes.
To keep the moisture inside, it’s best to keep the Dutch oven sealed for at least 30 minutes. Once the bread is finished baking, remove it from the Dutch oven and let it cool for 10 minutes. This cool down process helps firm up the bread’s structure.
So if you’re into the idea of having a dessert for breakfast, then this Dutch oven banana bread is for you!
- 1 ½ cups flour
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- Pinch of salt
- 4 ripe bananas
- ½ cup softened butter
- 1 egg, beaten
- 1 tablespoon bourbon, optional
- At home (or in camp) whisk together the flour, brown sugar, cinnamon, baking soda, and salt. Set aside.
- Prepare a campfire or a bed of about 20 coals.
- Place the bananas in a medium/large bowl and smash with a fork until fairly smooth. Add the butter, egg, and bourbon and stir until combined.
- Add the dry mixture, stirring until it’s completely incorporated with the wet ingredients.
- Line your Dutch oven with a sheet of parchment paper. This will help prevent the bread from sticking to the pot.
- Pour the batter into the Dutch oven and cover with the lid. Make a ring of 5 coals and place the Dutch oven on top. Place the remaining 15 coals on the lid.
- Bake for about 30 minutes.
- Remove from the heat and carefully lift the bread out of the oven.
- Cool for a few minutes, then slice and enjoy!