BANANA CAKE by Bill Ryan                                12”                  350 degrees 35-40 minutes
2/3 cup sugar                1/3 cup shortening        2 eggs        3 tablespoon buttermilk*
4-5 bananas (overripe and mashed)        2 cups flour        ½ teaspoon baking soda
1 teaspoon baking powder        ½ teaspoon salt        ½ cup chocolate chips        
In a small bowl cream sugar and shortening together. Add eggs, buttermilk and bananas. Mix in flour, baking
powder, salt and chocolate chips. Mix until well blended and smooth. Pour mixture into Dutch oven sprayed with
nonstick spray. Bake 35-40 minutes at 350 degrees using 10 coals on bottom and 14 on top.
*Make your own buttermilk by combining 3 tablespoon milk with 1 teaspoon lemon juice.


We have been working on creating a best of both worlds cobbler. I think we did.
Here is the secret BAYOU Pots Chapter recipe.

Rosa Terrell’s Peach Cobbler                             12 inch Dutch Oven

1 small box white Jiffy cake mix     1 large box Yellow cake mix “I used Duncan Hines”
2 29 oz cans sliced peaches (or equivalent)   1 ½ sticks of butter  Cinnamon Nutmeg

In Quart size baggie put the small cake mix, ½ cup water, about 1/8 teaspoon of cinnamon and nutmeg. Mix well
very well by kneading the bag. If you have children helpers this would be great for them to do. Open peaches
and drain only one can. Cut peaches in fourths this helps when serving. Cut ½ of the butter into thin slices to
reserve for the top of cobbler. Melt the rest of the stick of butter in bottom of hot, not to hot, Dutch oven. Be
careful to not burn the butter. Pour in baggie of mix spreading it out evenly in bottom. Pour in peaches in the
center of oven. Sprinkle the large box of dry cake mix evenly over everything in the Dutch oven. Place the sliced
butter randomly over the top of the dry cake mix. Sprinkle some more cinnamon and nutmeg over the top. Place
the lid on and wait for some good tasten cobbler.  

Put one ring of large coals on the bottom and one ring on top. Rotate every 15 minutes the lid ¼ turn clock wise
and the oven counter clock wise to prevent hot spots and burning. Time varies check at 25 min. quickly so too
much heat does not escape. You want the top to be golden brown and when you cut into the center it should be
a thick creamy texture.  

Have fun and enjoy!
Chuck and Rosa Terrell