International Dutch Oven Society Chapter – Richmond, VA

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We will be having our Summer DOG at James River State Park in the Campground on Sept 10 and Dinner will be at 5 pm. Some will be camping Sept 9-11. You can camp or come for the day. Hope to see you there!!!!!!!<

We will be having our Fall DOG at Chippokes Plantation State Park in the Campground on Nov 5 and Dinner will be at 4:30 pm. Some will be camping Nov 4-6. You can camp or come for the day. Hope to see you there!!!!!!!<

We will be having our Spring Dutch Oven Gathering at Pocahontas State Park Campground on May 14. Members will be camping but you don’t have to camp but come for the day. Dutch Ovens will need to be on the table at 5:30. We will post what site we are at on the website and Facebook. Any questions call 434-534-2680

We will be having our first Dutch Oven Gathering at Pocahontas State Park May 13-15 weekend. The DOG will be Saturday in the Campground. Do not have a set site but will post the site once we get there. We will have our banner out at the site. Dinner at 5:30 pm. You don’t have to camp to cook you can come for the day.

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Ingredients
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

Instructions
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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