**Banana Bread in a Dutch Oven: A Campfire Cooking Adventure**

As we sat around the campsite, surrounded by the sights and sounds of nature, our host Shannon decided to take on a new culinary challenge. With a tall trivet supporting the Dutch oven, a loaf pan was carefully placed inside to help contain the heat and ensure even cooking. The aroma of grapeseed oil wafted through the air as Shannon expertly prepared the ingredients for his signature banana bread recipe.

The recipe consisted of ripe bananas, cream cheese, brown sugar, and a pinch of spices, all perfectly balanced to create a moist and flavorful loaf. As we watched in awe, Shannon carefully poured the batter into the loaf pan, making sure not to spill a single drop. The lid was then placed on top, securing everything in place.

With the Dutch oven now ready for action, coals were carefully arranged around the outside of the pot to create a steady heat source. A heavy layer of coals was added on top to ensure that the loaf would be cooked evenly and quickly. As we waited patiently, the wind picked up, threatening to disrupt the cooking process. However, Shannon's quick thinking and experience with outdoor cooking allowed him to adjust the airflow, keeping the heat constant and ensuring a perfectly cooked loaf.

As the minutes ticked by, the aroma of banana bread wafted through the air, tantalizing our taste buds and building anticipation for the finished product. Finally, the moment of truth arrived, and Shannon carefully removed the lid, revealing a beautifully golden-brown loaf. The crowd erupted in cheers as we all gathered around to admire the fruits of Shannon's labor.

With the loaf safely extracted from the Dutch oven, it was now time to let it cool before slicing into its creamy, banana-filled goodness. As we waited for the perfect moment to indulge, Shannon regaled us with stories of his outdoor cooking adventures and the importance of patience and attention to detail in the kitchen. The result was a truly exceptional loaf of banana bread that would surely impress even the most discerning palates.

As we took our first bites, the flavors exploded on our taste buds, transporting us to a world of comfort and warmth. The cream cheese added a tangy sweetness, while the brown sugar provided a satisfying crunch. It was clear that this banana bread was something special – perhaps even worthy of climbing a tree for.

And so, we raised our forks in gratitude, acknowledging Shannon's expertise and creativity in the kitchen. His passion for cooking and sharing his love with others is truly inspiring, and we felt privileged to be a part of this culinary experience. As we savored each bite, we couldn't help but feel thankful for the simple pleasures in life – like a warm loaf of banana bread on a crisp evening around the campfire.

As the night drew to a close, Shannon's generosity and warmth shone through once again. He invited us all to share in the joy of his creation, and with that act of kindness, he reminded us of the importance of community and connection. In that moment, surrounded by friends and family, we felt truly grateful for this little slice of heaven on earth – a world where cooking, camaraderie, and nature converge in perfect harmony.

**A Message to Our Servicemen and Women**

As we took a moment to reflect on our evening around the campfire, Shannon's voice echoed through the air once more. With a sincere expression, he saluted all those who have kept us safe and secure – our servicemen and women, veterans, and their families. His words were a heartfelt expression of gratitude for the sacrifices made by so many, and we joined him in his salute, acknowledging the courage and selflessness that define these remarkable individuals.

In the midst of this outdoor cooking adventure, we found ourselves drawn to a deeper sense of appreciation and respect for the world around us. As we gazed up at the starry sky, we realized that sometimes it's the simple things – like a warm loaf of banana bread or the company of dear friends – that bring the greatest joy and fulfillment.

And so, as we bid farewell to Shannon and his culinary masterpiece, we took away not only a delicious recipe but also a renewed sense of connection and gratitude for the world we live in.

"WEBVTTKind: captionsLanguage: enhey thank y'all for stopping by camping whoo it is a glorious day we are breaking out an old classic button and a bread but folks I'm gonna give you some tips and tricks on how to keep this thing moist there on the inside and then we're gonna top it with our brown sugar crumble that's gonna be so good hurry I'll get the letter I'll climb up and get to nanners for us you know you go to the store and you think I'm gonna give me a whole bundle of them bananas I'm gonna take them home and then you get busy and things happen and you look around later and what is it oh you're nanners have done got discolored and a lot of folks think I don't know what I'm gonna do with them now folks that is when it's time to make some Nana bread and this is so good Shanna's change this up a little and she puts the cream cheese in there with the mixture to keep it moist and to give it some creaminess and who it is so good top it off with a brown sugar crumble yeah breakfast dinner and supper happy meal you got it all and it started with some bananas it did but folks as always everything that we use in this video and the recipe will be down there in the little description below some of you having a little trouble finding that it when you comment back to me I don't know where it's at well on a mobile there's a little arrow down there and it'll point you in the right direction if you're on your laptop or your big computer just go down there where it says show more click click take you down there printable recipe go to the blog nice Gillian's of them there you can cook everything in the world even and her bread so we're gonna keep this traditional also and cook it in a loaf pan I'm gonna use a Dutch oven oh and we're gonna show you some little trips and tricks to get that done and it'll be just as good if not better as doing it in the house well let's get this process underway and a lot of you be thinking where'd you get that fancy dish Bob left y'all be thinking this is for a soap dish container really it is not is to hold your cream cheese that's why I'm gonna use it today and we're starting with a half a block of cream cheese and hey did y'all know that this recipe was in this book I don't know the exact page number but I have seen there's a lot of stuff marked look here brown sugar banana bread maybe I can replicate that today I hope so hey if y'all ain't got one of them Channel have you a place down there where you can find it because it is a great book it is so let's get this softened cream cheese out of there you need let it come to room temperature at least and then tune inners is all it takes and we're going to incorporate them manners and the cream cheese together and then we are gonna beat it on high but guess what folks y'all have seen me use it me times but it ain't here today that's the D Walt mixer you folks at home can use it on one of them fancy mixers if you got it me I'm gonna use a fork and a whisk today so bear with me it may take a little time and there might even be some arthritis incorporated in it before we get through well I think we got that mashed up best we can with that fork so I think the recipe in the book says beat well so hang on with me folks I got to mix your own hi dude time out my shoulder hurts cup of white sugar and beat again so after you get that cream together really well everything is mixed up smooth one stick of melted butter who the butter people are gonna be happy we're gonna mix that again till we get that butter incorporated in there well we got that mixed up really well in a separate Bowl in this little mixing bowl I'll have me a cup and 3/4 of flour I'm gonna add me some baking powder yeah that was just the right amount and I'm gonna add some salt which is that much I'm gonna mix it all together and we have windage dooper you getting some of that over everybody he's just getting foggy so we got that mixed together well let me bring this one back over here we're gonna incorporate that in there slowly and mix it together so turn your beater on low okay and then just sift you some in there at a time and if it's windy in your kitchen and a house shut the window when you get it to that stage folks and you get that flower incorporated in there well I need you to add some vanilla at this time which is exactly that much a cat food start the mixer one more time let me pull a rope give it a better libitum here we go well I think y'all can see that consistency is just right and look here we don't got our loaf pan we do need you to give it a good reason do not use wd-40 or Trop arctic this stuff here is pretty good it's called butter flavor now we just got to get all this into that little container some of y'all be telling me I needed one of these so I got one well wonder where culinary is I need a dishwasher oh there he is do you do dishes he says I'll work on that dad for you I need you to smooth this out in this little loaf pan Duke you can clean the spatula in a minute buddy well let's mix up this little crumbling folks it is simple and it is easy I'm talking some light brown sugar here two heaping tablespoons and I want you to notice when you you get that brown sugar and it's got them doesn't you automatically you want to mash it don't you do not mash it this time we need them in there I like them crumbles like that so we've got our two tablespoons of brown sugar in there heaping and just a little dab of cinnamon now this is hard to do in the wind Shan see it over here you need to take the bowl out you under to the north side of the barn take to your fork and just give it a little stirring and then folks I just want you to sprinkle it as evenly as you can across this nanner bread the wind is blowing my crumble away there you have it it is a done deal now we just need to cook it so I'm gonna go over I'll meet y'all at the fire in a Dutch oven we'll get this thing to go in well folks let's talk about cooking this and now I got me a tall trivet there on the ground as you can see and I love to cook bread on a tall tribute especially when the wind blowing 25 mile an hour sort of slows thing down a little so we're gonna leave our towel trivet there I am cooking and I want you to see this a deep Dutch oven and I'm talking deep by sidewall ways that way when you cooking breads stuff like that cakes that are gonna rise a lot your heat source is not as close to the top of your finished product so let's go ahead and set him on there if he'll fit and when you're cooking something and you're using sort of like an insert but just even this little old pan and you're sending in a dry oven like that it's hard on cast-iron folks I like to give it a little greasing before we ever start and it don't take much that way that just sitting there metal against metal just dry so just give you a little snort of any of your favorite oil I'm using some grapeseed today and then just sort of wiper around there what happens next will the loaf pan fit will a square peg going around hole I don't know it's gonna be close oh my gosh look there it's bulletproof it'll fit we'll get the lid on it get us some cold top and bottom we good to go well you see me on the tall trivet get me some coals out of birth of their shake a - out of the bottom air we've got them holes in that shovel remember lay a heavy line of coals right there around the outside agent that dopin and heavy on top now remember folks we're sitting in that Dutch oven in a loaf pan so we got a little barrier there to help us out now the wind is blowing we will have to rotate pretty often today but being as we're on a tall trivet and we got that loaf pan is a little barrier in there we can cook this pretty well with that remaining constant hot Heat well it is a done deal and folks we've got to get that thing out there and let it cool don't be grabbing it with your bare fingers I guarantee you it'll take the height off of will or as I say what is it you burn the hair off a frog's butt it will now you seen me at was we was going through this cooking process the wind got up to was probably 30 35 miles an hour blew some stuff down in camp so we rake that heat away from it a little further and things was getting really brown on top so I just did away with that heat because that lid had enough there to just keep it but also you've got so much moisture in there being with the bananas and the cream cheese to that you get a lot of that that's hard to cook out when you have to cook it fast like that so you see me folks at one time I needed to slow this thing way down so I took it plumb off the heat got it off that bottom heat set it over there I probably let it set maybe four to five minutes just to let that sort of cool off a little and then went back and that's when I targeted that heat in the middle because it was still so moist right there in the middle of it that way we're getting some of that concentration just to heat in one spot to where we can get that moisture cook out of there and it sets up insert your mesquite tree stick whatever stick you got laying around when it comes out clean it is a done deal remember in the house you won't have this much trouble you're about 350 degrees for about 50 to 55 minutes and let her cool before you even try to slice it well you see it come out of there after you let it cool slice you off some of that I want you to look here you can see that good moisture that's in there when you break that rascal apart he just smells like home to me fresh banana bread get cream cheese with that brown sugar crumble on top folks that is what I call good Shannon has come up with a great deal here it is better than good it is what you call all right make these gonna climb a nano tree if we only had one so I'll cut a cool ain't no nanners in camp folk cake doers so will this dude up the monkey crawl yeah I do love me some nanner bread get it some of that fine down him but that cream cheese in there keeps it so moist but when you get that crunch of that brown sugar right there on top hey don't get no better than that come here y'all have been here all day come on big big least you want to try this you wait big has got seniority here you go huh because I really like it i wag the tail well folks as always we sure thank you for this we had a good time we did you can do this outside or inside hey it is great to do in the backyard we showed you how to do that with a little loaf pan be careful of your heat if it is windy as always I tip my hat to all our servicemen and women and veterans who have kept that flag flying above our camp we salute you we do but also remember folks we got a lot to be thankful for in these times everybody that's keeping us safe keeping us stopped everyone we need to lift them up in prayer Thank You Shannon Andy for always making me look better than that I'm probably a.m. we appreciate each and every one of you but folks we gonna do it in loaf plan just loaf playing we got a loaf plan brought it out we did beak what are you doing what do you got they didn't sing yeah no calmhey thank y'all for stopping by camping whoo it is a glorious day we are breaking out an old classic button and a bread but folks I'm gonna give you some tips and tricks on how to keep this thing moist there on the inside and then we're gonna top it with our brown sugar crumble that's gonna be so good hurry I'll get the letter I'll climb up and get to nanners for us you know you go to the store and you think I'm gonna give me a whole bundle of them bananas I'm gonna take them home and then you get busy and things happen and you look around later and what is it oh you're nanners have done got discolored and a lot of folks think I don't know what I'm gonna do with them now folks that is when it's time to make some Nana bread and this is so good Shanna's change this up a little and she puts the cream cheese in there with the mixture to keep it moist and to give it some creaminess and who it is so good top it off with a brown sugar crumble yeah breakfast dinner and supper happy meal you got it all and it started with some bananas it did but folks as always everything that we use in this video and the recipe will be down there in the little description below some of you having a little trouble finding that it when you comment back to me I don't know where it's at well on a mobile there's a little arrow down there and it'll point you in the right direction if you're on your laptop or your big computer just go down there where it says show more click click take you down there printable recipe go to the blog nice Gillian's of them there you can cook everything in the world even and her bread so we're gonna keep this traditional also and cook it in a loaf pan I'm gonna use a Dutch oven oh and we're gonna show you some little trips and tricks to get that done and it'll be just as good if not better as doing it in the house well let's get this process underway and a lot of you be thinking where'd you get that fancy dish Bob left y'all be thinking this is for a soap dish container really it is not is to hold your cream cheese that's why I'm gonna use it today and we're starting with a half a block of cream cheese and hey did y'all know that this recipe was in this book I don't know the exact page number but I have seen there's a lot of stuff marked look here brown sugar banana bread maybe I can replicate that today I hope so hey if y'all ain't got one of them Channel have you a place down there where you can find it because it is a great book it is so let's get this softened cream cheese out of there you need let it come to room temperature at least and then tune inners is all it takes and we're going to incorporate them manners and the cream cheese together and then we are gonna beat it on high but guess what folks y'all have seen me use it me times but it ain't here today that's the D Walt mixer you folks at home can use it on one of them fancy mixers if you got it me I'm gonna use a fork and a whisk today so bear with me it may take a little time and there might even be some arthritis incorporated in it before we get through well I think we got that mashed up best we can with that fork so I think the recipe in the book says beat well so hang on with me folks I got to mix your own hi dude time out my shoulder hurts cup of white sugar and beat again so after you get that cream together really well everything is mixed up smooth one stick of melted butter who the butter people are gonna be happy we're gonna mix that again till we get that butter incorporated in there well we got that mixed up really well in a separate Bowl in this little mixing bowl I'll have me a cup and 3/4 of flour I'm gonna add me some baking powder yeah that was just the right amount and I'm gonna add some salt which is that much I'm gonna mix it all together and we have windage dooper you getting some of that over everybody he's just getting foggy so we got that mixed together well let me bring this one back over here we're gonna incorporate that in there slowly and mix it together so turn your beater on low okay and then just sift you some in there at a time and if it's windy in your kitchen and a house shut the window when you get it to that stage folks and you get that flower incorporated in there well I need you to add some vanilla at this time which is exactly that much a cat food start the mixer one more time let me pull a rope give it a better libitum here we go well I think y'all can see that consistency is just right and look here we don't got our loaf pan we do need you to give it a good reason do not use wd-40 or Trop arctic this stuff here is pretty good it's called butter flavor now we just got to get all this into that little container some of y'all be telling me I needed one of these so I got one well wonder where culinary is I need a dishwasher oh there he is do you do dishes he says I'll work on that dad for you I need you to smooth this out in this little loaf pan Duke you can clean the spatula in a minute buddy well let's mix up this little crumbling folks it is simple and it is easy I'm talking some light brown sugar here two heaping tablespoons and I want you to notice when you you get that brown sugar and it's got them doesn't you automatically you want to mash it don't you do not mash it this time we need them in there I like them crumbles like that so we've got our two tablespoons of brown sugar in there heaping and just a little dab of cinnamon now this is hard to do in the wind Shan see it over here you need to take the bowl out you under to the north side of the barn take to your fork and just give it a little stirring and then folks I just want you to sprinkle it as evenly as you can across this nanner bread the wind is blowing my crumble away there you have it it is a done deal now we just need to cook it so I'm gonna go over I'll meet y'all at the fire in a Dutch oven we'll get this thing to go in well folks let's talk about cooking this and now I got me a tall trivet there on the ground as you can see and I love to cook bread on a tall tribute especially when the wind blowing 25 mile an hour sort of slows thing down a little so we're gonna leave our towel trivet there I am cooking and I want you to see this a deep Dutch oven and I'm talking deep by sidewall ways that way when you cooking breads stuff like that cakes that are gonna rise a lot your heat source is not as close to the top of your finished product so let's go ahead and set him on there if he'll fit and when you're cooking something and you're using sort of like an insert but just even this little old pan and you're sending in a dry oven like that it's hard on cast-iron folks I like to give it a little greasing before we ever start and it don't take much that way that just sitting there metal against metal just dry so just give you a little snort of any of your favorite oil I'm using some grapeseed today and then just sort of wiper around there what happens next will the loaf pan fit will a square peg going around hole I don't know it's gonna be close oh my gosh look there it's bulletproof it'll fit we'll get the lid on it get us some cold top and bottom we good to go well you see me on the tall trivet get me some coals out of birth of their shake a - out of the bottom air we've got them holes in that shovel remember lay a heavy line of coals right there around the outside agent that dopin and heavy on top now remember folks we're sitting in that Dutch oven in a loaf pan so we got a little barrier there to help us out now the wind is blowing we will have to rotate pretty often today but being as we're on a tall trivet and we got that loaf pan is a little barrier in there we can cook this pretty well with that remaining constant hot Heat well it is a done deal and folks we've got to get that thing out there and let it cool don't be grabbing it with your bare fingers I guarantee you it'll take the height off of will or as I say what is it you burn the hair off a frog's butt it will now you seen me at was we was going through this cooking process the wind got up to was probably 30 35 miles an hour blew some stuff down in camp so we rake that heat away from it a little further and things was getting really brown on top so I just did away with that heat because that lid had enough there to just keep it but also you've got so much moisture in there being with the bananas and the cream cheese to that you get a lot of that that's hard to cook out when you have to cook it fast like that so you see me folks at one time I needed to slow this thing way down so I took it plumb off the heat got it off that bottom heat set it over there I probably let it set maybe four to five minutes just to let that sort of cool off a little and then went back and that's when I targeted that heat in the middle because it was still so moist right there in the middle of it that way we're getting some of that concentration just to heat in one spot to where we can get that moisture cook out of there and it sets up insert your mesquite tree stick whatever stick you got laying around when it comes out clean it is a done deal remember in the house you won't have this much trouble you're about 350 degrees for about 50 to 55 minutes and let her cool before you even try to slice it well you see it come out of there after you let it cool slice you off some of that I want you to look here you can see that good moisture that's in there when you break that rascal apart he just smells like home to me fresh banana bread get cream cheese with that brown sugar crumble on top folks that is what I call good Shannon has come up with a great deal here it is better than good it is what you call all right make these gonna climb a nano tree if we only had one so I'll cut a cool ain't no nanners in camp folk cake doers so will this dude up the monkey crawl yeah I do love me some nanner bread get it some of that fine down him but that cream cheese in there keeps it so moist but when you get that crunch of that brown sugar right there on top hey don't get no better than that come here y'all have been here all day come on big big least you want to try this you wait big has got seniority here you go huh because I really like it i wag the tail well folks as always we sure thank you for this we had a good time we did you can do this outside or inside hey it is great to do in the backyard we showed you how to do that with a little loaf pan be careful of your heat if it is windy as always I tip my hat to all our servicemen and women and veterans who have kept that flag flying above our camp we salute you we do but also remember folks we got a lot to be thankful for in these times everybody that's keeping us safe keeping us stopped everyone we need to lift them up in prayer Thank You Shannon Andy for always making me look better than that I'm probably a.m. we appreciate each and every one of you but folks we gonna do it in loaf plan just loaf playing we got a loaf plan brought it out we did beak what are you doing what do you got they didn't sing yeah no calm\n"