Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Sour Cream Banana Bread

1/2 cup + 1 Tbs. butter; room temp. 6 cups all-purpose flour
3 eggs 1 1/2 Tbs. baking powder
1 1/2 cup sour cream 2 Tbs. baking soda
3 cups sugar 1 1/2 tsp. salt
2 1/4 cups mashed ripe banana 3 cups coarse chopped nuts
3 Tbs. lemon juice    

In a mixing bowl cream together butter, eggs, sour cream, and sugar.

In a separate bowl combine bananas and lemon juice. Stir to mix well.

In a separate bowl sift together flour, baking powder, baking soda, and salt.

Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts.

Pour batter into a well greased 12" Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean.

Serves: 15-20.

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