I like my Banana’s firm and perfectly yellow. I know, good luck! It’s the mushiness that makes me so ficky. Needs to be firm, sweet and tasty. If, as Banana’s always do, turns brown and soggy, you have only two options. Throw them away or make a Banana dish of some sort. My 1st and only choice is Banana Nut Bread (see, I have to stay away from any soggy, mushy food)! Banana cream pie, Banana custard and any Banana mush is going to gag me till I **** (you know what). OK enouth of the personals, let make some Banana Nut Bread in a Dutch oven.

Banana Nut Bread

Ingredients:

2 ea  eggs

3 ea  ripe banana’s

1/2 cup melted butter

1/2 cup milk

1 tsp vanilla extract

3/4 cup sugar 

1 tbsp honey

2 cups flour

1 tsp baking soda

1 tsp salt

1 cup chopped pecans

Preparation:

Mix everything except the banana’s and pecan’s. Mix till moist, then add your banana’s and pecans. Pour into a greased loaf pan.

Bake at 350 for 45 - 50 minutes

Test with a toothpick. If it comes out wet it needs more cooking time.

I used a 12″ Dutch oven with a trivet on the bottom to prevent burning.

To keep your Dutch oven at 350 you need to have 8 coals on the bottom and 16 colas on the top. They should last the entire cooking time. You want most of your heat comeing from the top.

Roatae your lid and pot in opposite direction a quarter turn every 10  - 15 minutes to prevent hot spots that will lead to a burn.

As always use you nose! And don’t peek!

Dutch oven cooks motto:

• If you can’t smell it, let it cook.
• If it smells burnt, it’s burnt.
• If it smells done, it’s done.

“Get out of the kitchen! Light the fire! Start cooking outdoors”