Dutch Oven Banana Bread

Want to make banana bread while you’re camping? Believe it or not, it’s actually very easy to do! There’s almost nothing better than the smell and taste of fresh banana bread, and this simple dutch oven banana bread recipe definitely delivers both.

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This dutch oven banana bread is:

• so quick to make thanks to a little at-home prep
• loaded with banana and cinnamon flavor
• hearty and moist

5 min prep. 8 ingredients. Let’s do this!

Camp Kitchen Gear Needed

You don’t need much camp kitchen gear to make this banana bread. Below are the essentials:

1) Dutch Oven

A dutch oven is how we’re able to bake the banana bread at camp.

I use a 4 Qt. dutch oven for this recipe.

If you have a different-sized dutch oven, you’ll need to adjust the number of briquettes you use in order to create the correct temperature for baking.

2) Briquettes and Chimney Starter

Briquettes are used to heat the dutch oven to a specific temperature. I only use Kingsford briquettes. I don’t recommend buying any other brand. I’ve tried cheaper briquettes and they just don’t work nearly as well.

The chimney starter is used to easily light the briquettes.

3) Metal Tongs

You’ll need metal tongs to move around the hot briquettes.

4) Lid Lifter or Fire Gloves

Used to lift the hot lid off of the dutch oven.

5) Parchment Paper

I line the dutch oven with parchment paper to make clean up a breeze.

6) Mixing bowl

Lastly, you’ll need a mixing bowl and a spoon to mix the batter.

How to Make Dutch Oven Banana Bread

1) Mix Dry Ingredients at Home

I prefer to mix all of the dry ingredients at home to make things easier at camp.

Simply mix the flour, sugar, cinnamon, baking powder, and salt in a bag and store with the rest of your camping food.

I use ReZip sandwich-sized reusable bags for storing the dry ingredients.

2) Heat the Briquettes

At camp, start heating your charcoal briquettes.

The amount will depend on your dutch oven size.

You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes for the top and 8 for the bottom. I always heat a few extra as well.

The charcoal is ready to use when it gets ashy. This typically takes 30 minutes.

Line the dutch oven with parchment paper to make cleanup a breeze.

3) Mash the Bananas

Use a fork to mash the bananas in a medium-sized mixing bowl.

Make sure to mash your bananas really well and don’t leave large chunks.

4) Mix the batter

Add in the egg, dry ingredient mix you made at home, and the melted butter.

Mix just until combined and most of the flour is incorporated into the wet ingredients.

5) Bake

Pour the batter into your dutch oven lined with parchment paper.

Cover the dutch oven and place heated briquettes underneath and on the lid of the dutch oven to create 400°F inside.

Bake for 20-23 minutes.

6) Eat!

Once done, immediately remove the heat from the dutch oven and set the lid aside.

Let the banana bread cool for a few minutes before cutting into squares. Enjoy!

More dutch oven recipes from the blog:

• Dutch Oven Paella
• Dutch Oven Blackberry Peach Crisp
• Dutch Oven Nachos
• Dutch Oven Chocolate Chip Cookie

Dutch Oven Banana Bread

There’s almost nothing better than the smell and taste of fresh banana bread, and this simple dutch oven recipe definitely delivers both. Believe it or not, it’s actually very easy to make banana bread while you’re camping!

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Servings: 12 slices

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Equipment

• 10-inch Dutch Oven
• Charcoal Chimney Starter
• Kingsford Charcoal Briquettes
• Lodge Lid Lifter

Ingredients

 

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 2 ripe bananas (mashed)
• 1/4 cup unsalted butter (melted)

Instructions

 

At Home:

• At home, mix the flour, sugar, cinnamon, baking powder, and salt, and store in a small bag* with the rest of your camping food.

At Camp:

• At camp, start heating your charcoal briquettes. The amount will depend on your dutch oven size. You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes for the top and 8 for the bottom. I always heat a few extra as well**.
• Line your dutch oven with a piece of parchment paper.
• Use a fork to mash the bananas in a medium-sized mixing bowl. Make sure to mash your bananas really well and don’t leave large chunks.
• Add in the egg, dry ingredient mix you made at home, and the melted butter.
• Mix just until combined and most of the flour is incorporated into the wet ingredients.
• Pour the batter into your dutch oven lined with parchment paper.
• Cover the dutch oven and place heated briquettes underneath and on the lid of the dutch oven to create 400°F inside.
• Bake for 20-23 minutes. Once done, immediately remove the heat from the dutch oven and set the lid aside.
• Let the banana bread cool for a few minutes before cutting into squares. Enjoy!

Notes

*I use ReZip sandwich-sized reusable bags for storing the dry ingredients.
**The charcoal is ready to use when it gets ashy. This typically takes 30 minutes.

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I hope you love this dutch oven banana bread recipe and have fun making it on your next camping trip.

If you have any questions about the recipe or want to leave a review, comment below!