International Dutch Oven Society Chapter – Richmond, VA


5 fully ripe bananas
1/2 cup Buttermilk
1 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup soft butter to creamed mixture in bowl
1 1/4 cup sugar
2 eggs
1 cup brown sugar
6 T butter, melted

Peel and mash two bananas; measure 1 cup mashed fruit into a medium bowl. Add Buttermilk and Vanilla extract; stir well. In another bowl, wisk together flour, baking soda, baking powder, and salt.
In a large mixing bowl, beat together softened butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients and buttermilk mixture alternately to creamed mixture in bowl, beating until just combined.

Peel and slice remaining bananas. In a 12 in Dutch Oven melt butter and add sprinkle brown sugar and evenly cover bottom of Dutch Oven. Layer banana slices a single layer on top of brown sugar/butter mixture. Pour prepared batter over banana slices. Cover Dutch Oven.

Cook at 350 with 1/3 on bottom and 2/3 on top for 30 to 40 minutes or until cake is done. Let cake cool for 20 minutes then invert dutch oven to serve cake on the lid.

Recipe came from Dutch Oven & Cast Iron Cooking cookbook

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