Easy Dutch Oven Banana Bread Recipe: Delicious!
Banana bread, a comforting and familiar quick bread, enjoys widespread popularity as a simple and satisfying treat. Its origins trace back to the popularization of baking powder and baking soda in the 1930s, coinciding with increased banana imports to North America. As overripe bananas became a common household occurrence, thrifty cooks sought ways to repurpose them, leading to the development of various banana bread recipes.
Equipment
- Mixing bowls (various sizes) – for combining ingredients at different stages.
- Whisk – useful for blending dry ingredients and incorporating air.
- Spatula – aids in mixing and scraping down bowl sides.
- Measuring cups and spoons – ensure precise ingredient quantities.
- Potato masher or fork – for mashing ingredients like cooked fruits or vegetables.
- 10-inch heavy-bottomed pot with lid – serves as the primary cooking vessel for baking.
- Parchment paper (optional) – helps prevent sticking and simplifies cleanup.
- Wooden skewer – used to test doneness by checking for clean removal after insertion.
- Grill or hot coals – essential heat source for the baking process.
Ingredients
- 2-3 ripe bananas mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts optional
Instructions
- Prepare the Equipment: Lightly grease a 10-inch heavy-bottomed pot. Alternatively, line with parchment paper, leaving an overhang for easy removal.
- Combine Wet Ingredients: In a mixing bowl, combine mashed bananas, melted butter, sugar, egg, and vanilla extract. Mix until well blended.
- Incorporate Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Add Nuts (Optional): Fold in chopped nuts, if desired.
- Transfer to Pot: Pour the batter into the prepared pot, spreading evenly.
- Prepare for Baking: Cover the pot with its lid. Arrange hot coals on top of the lid and underneath the pot, maintaining a moderate, even heat. Alternatively, place on a grill over indirect heat.
- Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 45 minutes, adjusting coal placement to prevent burning if necessary.
- Cool and Serve: Remove the pot from the heat and let the bread cool slightly before lifting it out using the parchment paper overhang (if used). Slice and serve warm or at room temperature.
- Tips: For a richer flavor, use brown butter instead of melted butter. Spices like cinnamon or nutmeg can be added to the dry ingredients for enhanced flavor. To prevent the bread from sticking, ensure the heavy-bottomed pot is well-greased or lined with parchment paper. If the top begins to brown too quickly, reduce the heat by removing some of the coals from the lid.
Notes
Variations
The foundational recipe allows for diverse adaptations to suit individual tastes and dietary needs. Consider the following options:
- Ingredient Swaps: Substitute all-purpose flour with a gluten-free blend for a gluten-sensitive adaptation. Replace granulated sugar with coconut sugar or maple syrup for a lower glycemic index alternative. Incorporate chocolate chips, dried fruit, or a streusel topping for added texture and flavor.
- Regional Twists: Add a dash of rum or bourbon to the batter for a Caribbean-inspired flavor profile. Incorporate spices like cardamom or ginger for an Indian-influenced variation. Include a hint of citrus zest, such as lemon or orange, for a Mediterranean touch.
- Dietary Adjustments: For a dairy-free option, substitute melted butter with coconut oil or a plant-based butter alternative. To reduce sugar content, decrease the amount of sugar and add a natural sweetener like stevia or erythritol. To increase fiber, add a tablespoon of flaxseed meal or chia seeds to the batter.