Peel the bananas and slice them into thick rounds about 1 to 1.5 inches wide. Keeping the slices thick helps them hold their shape during cooking and prevents them from becoming too soft too quickly.
Place a cast iron Dutch oven over a bed of medium-hot campfire coals. Allow it to preheat for a few minutes so the surface is warm and ready for cooking.
Add the butter to the Dutch oven. Let it melt slowly, then swirl or spread it so the entire bottom of the pot is coated evenly. This helps prevent sticking and creates the base for the caramel sauce.
Sprinkle the brown sugar evenly. Follow with cinnamon and a small pinch of salt. Make sure the sugar is spread across the surface so the caramel forms evenly as it melts.
Add the sliced bananas into the pot in a loose, even layer. Avoid packing them tightly so the heat can move around and cook them evenly. You can toss it in the sugar mixture.
Cover the Dutch oven with the lid and let the bananas cook over medium heat for about 5 to 7 minutes. During this time, the butter and sugar will begin to melt together.
Carefully remove the lid and gently stir the bananas using a spoon. Turn the slices slowly so they are coated in the forming caramel sauce. Be gentle to keep the slices from breaking apart.
Place the lid back on and continue cooking for another 5 to 8 minutes. The bananas will become soft and the sauce will thicken into a glossy caramel coating.
Check for doneness by looking for soft banana slices and a thick, shiny sauce. If needed, cook for a few more minutes on low heat, watching closely to prevent burning.
Remove the Dutch oven from the heat and let it rest for 1 to 2 minutes. This allows the sauce to settle and slightly thicken.
Serve warm directly from the pot or spoon into bowls. Make sure to drizzle extra caramel sauce over each serving.
