Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Sourdough Banana Bread

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

In a mixing bowl cream together butter, eggs, sourdough starter, sugar, and vanilla.

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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