Dutch Oven Bananas Foster Cake
As we prepare for our first camping trip of the summer, “Dutch Oven Fever” has begun to take hold. Tonight, we decided to experiment with a new recipe. With a large number of ripe bananas on hand and a cake mix in the cabinet, it was time to create a Bananas Foster Cake. The result was surprisingly moist and perfectly sweet. You can make this in your oven, but I would still recommend a cast iron skillet for baking.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stick Butter
- 1 cup Light Brown Sugar, Packed
- 2 Tablespoons White Rum
- 6 whole Ripe Bananas, Peeled And Sliced On A Diagonal
- 1 box (about 18 Oz. Size) Golden Yellow Cake Mix
- 3 whole Eggs
- 1 cup Water
- ½ cups Vegetable Oil
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon