CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2004-05-13
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 4 bananas
- 1/4 c dark brown sugar
- 1/2 stick butter (no margarine or oil!!!)
- pinch salt
- pinch apple pie spice, cinnamon or grated nutmeg
- large splash(1/8 – 1/4 c) of spiced (Captain Morgan's)rum, or any kind of rum will do
Instructions
Peel bananas and cut into halves or break into big chunks. Melt butter in skillet over hot coals or camp stove on high flame. Add brown sugar and stir, allowing sugar to start to caramalize (look like it's turning into melted caramel). Add bananas, salt and spices. Fry, stirring constantly, for 1 minute. Add the rum and stir, then remove from heat. If you want to be really impressive, allow the flame to lap into your pan, igniting the rum. It will burn itself out soon (unless you add a ton of rum, in which case just cover with a pan lid and it will burn out instantly). Serve hot. Don't ignite your hair, especially if you sampled some of that rum prior to cooking. Good by itself or over cake or ice cream.
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