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Easy No-Knead Dutch Oven Banana Bread Recipe

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This easy no-knead Dutch oven banana bread is the kind of recipe you keep in your back pocket for those days when you need something warm and sweet without the fuss. It’s rustic, forgiving, and turns out perfect every single time.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • 2 cups all-purpose flour (240g)
  • ¾ cup granulated sugar (150g)
  • ½ cup unsalted butter, melted (113g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, or dried cranberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your Dutch oven (with the lid on) in the cold oven and let it heat for at least 30 minutes.
  2. While the oven heats, peel the bananas and mash them in a large mixing bowl with a fork until mostly smooth, with a few small lumps. You should have about 1 ½ cups.
  3. Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Stir until well combined.
  4. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a wooden spoon until just combined. Do not overmix; a few streaks of flour are okay.
  5. If using mix-ins, gently fold them in now. Reserve a handful to sprinkle on top if desired.
  6. Carefully remove the hot Dutch oven from the oven and remove the lid. Line the bottom with a circle of parchment paper or grease well with butter.
  7. Pour the batter into the hot Dutch oven. It will sizzle slightly. Smooth the top with a spatula and sprinkle reserved mix-ins on top if using.
  8. Put the lid back on and bake for 30 minutes.
  9. After 30 minutes, carefully remove the lid and bake for another 20 to 25 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Remove the Dutch oven from the oven. Let the bread cool in the pot for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Let cool completely before slicing, about 1 hour.

Notes

Don’t skip preheating the Dutch oven; it creates steam for a soft crumb. Use a kitchen scale for flour to avoid a dry loaf. Check for doneness early; ovens vary. Let the bread cool completely before slicing to avoid a gummy texture. Room temperature eggs are important to prevent the butter from seizing. This bread tastes even better on day two.

Nutrition

Keywords: banana bread, Dutch oven banana bread, no-knead banana bread, easy banana bread, one-pot banana bread, moist banana bread

Find it online: https://forkmila.com/easy-no-knead-dutch-oven-banana-bread-recipe/