• Course


  • Category

    Pastas & Breads,

  • Cooking technique


  • Level


  • Prep time

    20 minutes

  • Cook time

    105 minutes

  • Total

    125 minutes

  • Amount

    1 pieces

Banana bread

The ultimate banana bread recipe? You can make it in your Big Green Egg. The banana bread is easy to make, but oh so delicious! First grill the bananas for the batter in your kamado. This will make them nice and soft and creamy, and form the perfect base for the batter. We also change things up a little by adding cashew nuts and dark chocolate. When will you be putting this luxurious banana bread on the menu?



  • 4 bananas
  • 60 ml whole milk
  • 100 g butter, plus extra for greasing
  • 1 vanilla pod
  • 100 g unsalted cashews
  • 200 g flour, plus extra for dusting
  • 2 large eggs
  • 200 g dark brown sugar
  • 50 g grated coconut
  • 100 g ground almonds
  • 2 tsp baking powder
  • ½ tbsp ground cinnamon
  • ¼ tsp salt
  • 20 ml dark rum
  • 100 g dark chocolate drops (callets)

To serve

  • Icing sugar (optional)
  • Clotted cream


  1. Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Grease a cake tin of about 11 x 25 centimetres with butter. Dust with flour and pat out excess flour.


  1. Place three of the bananas on the grid and close the lid of the EGG. Grill the bananas for 10-15 minutes until they are soft and the peels are blackened. Turn them over halfway through the indicated cooking time.
  2. Meanwhile, heat the milk with the butter in the Cast Iron Sauce Pot on the grid until the butter is melted. Remove the pan from the EGG and halve the vanilla pod lengthways. Scrape the seeds from the pod, add both to the butter mixture and leave to cool. Coarsely chop the cashews and sift the flour.
  3. Remove the bananas from the EGG, peel them gently and place in a bowl. Remove the grid, install the convEGGtor and place the Stainless Steel Grid in the EGG. Heat to 190°C. Meanwhile, loosen the bananas with a whisk. Remove the vanilla pod from the butter mixture, pour into the bowl and stir until well combined. Beat the eggs into the banana mixture one at a time, then mix in the brown sugar, coconut, ground almonds, baking powder, cinnamon, salt and rum. Finally, spoon the flour, then the chopped cashews, then the chocolate into the batter.
  4. Pour the batter into the cake tin and spread evenly. Peel the fourth banana and cut it lengthways into four equal slices. Place these cut side up on the batter and press down gently so they are still visible. Place a cold Baking Stone on the grid, put the cake tin onto this, and close the lid of the EGG. Bake the banana bread for around 40 minutes until golden brown and done.
  5. Remove the cake tin from the EGG and let the banana bread cool in the tin for about 20 minutes.
  6. Remove the banana bread from the tin and leave to cool on a wire rack for another 10 minutes before slicing. Dust with icing sugar before serving (optional) and serve with the clotted cream.

Related accessories

Related recipes


If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!



Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?




Subscribe to the Big Green Egg newsletter and receive an e-book with the 11 tastiest big Green Egg recipes straight away!