Freedom (Banana) Bread Recipe

When you live in a van without an oven, you start craving delicious baked goods... Or maybe Sarah just always craves baked goods. Either way, we were on a mission to create a banana nut bread recipe that could be cooked on the stove top in a dutch oven. We happened to be camping on a cold lake in Washington on the 4th of July and the recipe for Freedom Bread was born.  

This recipe is inspired by Thug Kitchen's Maple-Oat Banana Bread recipe (with many modifications/additions), patriotism and the u-pick blueberry farm we stopped by a few days prior. The recipe may sound a little wild, but trust us, it's delicious, healthy (well, healthier than most baked goods out there) and mostly uses ingredients that don't require refrigeration (so it happens to be vegan). We created this recipe based on items we always have stocked in the van, so we could make it whenever the mood strikes (dangerous, we know 😉)


2 mashed bananas

1/8 cup almond milk

1/8 teaspoon apple cider vinegar

1/6 cup maple syrup

1 1/2 teaspoon vanilla extract

1 1/2 tablespoon coconut oil + 1/2 tablespoon to grease dutch oven

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup chopped almonds

1 1/2 cup whole wheat flour (or other flour, that's just what we had around) 

1/2 cup blueberries 

Topping: a sprinkle of coconut and extra blueberries (optional, but encouraged)


1 dutch oven - ours is a 2 quart size

1 large bowl - to throw all the goodies in

1 fork - for 'nana mashing

measuring devices (for cups, tablespoons and teaspoons) 

spatula - for mixing

knife & cutting board - for chop, chop, or just buy prechopped almonds


Mash bananas with a fork until smooth, or as smooth as you like. Some people are not into mushy banana pockets, but we like 'em. 

Add liquids: almond milk, apple cider vinegar, maple syrup, vanilla extract, 1 1/2 tablespoon of coconut oil  (if your coconut oil is cool and solid, mash with the bananas.)


Add baking soda, cinnamon, salt. 


Add chopped almonds, flour and blueberries. 


Heat up the dutch oven. Put the dutch oven and lid on two different burners to get that real oven effect, this is the key. If you don't do this, it won't cook evenly. We're not making this up, we tried it. DO IT.  

Once warm, set stove to low. We literally set our stove to the point where the flame is barely lit. As low as you can go. Add 1/2 tablespoon of coconut oil to the bottom of the dutch oven, so it doesn't stick (because that would be sad).

Add Freedom Bread mix!

Optionally, we added extra blueberries and coconut flakes on top (YUM). 

Put on the warmed lid, and cook for about 55 mins ⏰. This worked for our stove, but baking times always vary, so keep an eye on it. You can also reheat the lid mid-way through to get a golden brown top. 

Let cool for a sec and flip it out of the dutch oven.

Enjoy, don't burn yourself and try not to eat the whole thing at once!