Cooking with a Robens Carson Dutch Oven

Cooking & Baking with a Robens Carson Dutch Oven

Banana Bread

Cooking time: 60 minutes


3 medium sized bananas - sliced
1 cup (225g) butter
1 cup (200g) sugar
2 cups (270g) flour
3 eggs
1 tsp baking soda
1 tsp vanilla extract


Mix the butter, vanilla extract, and eggs together before mixing in the sliced bananas. Add and mix the flour, baking soda, and sugar.

Place the mix in your Dutch Oven that has been pre-oiled to prevent sticking. Cook it at 175°C for an hour − check at 45 minutes to ensure even baking. Insert a toothpick to see if centre has cooked.

Use 24 charcoal briquettes with 18 in a ring on the lid and six underneath the oven and spaced two between each leg to roughly obtain the correct temperature.

To test the temperature hold your hand over and close to the open Dutch oven − if you can hold it there for five seconds then it is about 175°C (six seconds it is 150°C; four seconds it is 205°C).