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At home, mix the flour, sugar, cinnamon, baking powder, and salt, and store in a small bag* with the rest of your camping food.
At camp, start heating your charcoal briquettes. The amount will depend on your dutch oven size. You want to bake at 400°F, so for a 10-inch dutch oven, you’ll need 17 briquettes for the top and 8 for the bottom. I always heat a few extra as well**.
Line your dutch oven with a piece of parchment paper.
Use a fork to mash the bananas in a medium-sized mixing bowl. Make sure to mash your bananas really well and don't leave large chunks.
Add in the egg, dry ingredient mix you made at home, and the melted butter.
Mix just until combined and most of the flour is incorporated into the wet ingredients.
Pour the batter into your dutch oven lined with parchment paper.
Cover the dutch oven and place heated briquettes underneath and on the lid of the dutch oven to create 400°F inside.
Bake for 20-23 minutes. Once done, immediately remove the heat from the dutch oven and set the lid aside.
Let the banana bread cool for a few minutes before cutting into squares. Enjoy!