Campfire Bananas Foster
photo by diner524
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 1 banana, sliced crosswise into nine bite-sized pieces
- 14.79 ml butter, from squeeze container
- 59.14 ml light brown sugar
- 2.46 ml vanilla
- 1.23 ml cinnamon
- 1.23 ml rum extract
- 118.29 ml diced poundcake (approx. 1 slice)
- 236.59 ml prepared frozen whipped topping, French Vanilla flavor, thawed
- 0.25 ml ground cinnamon
directions
- Remove the skin from the banana (DO NOT cook with peel).
- Place banana on non-stick side of a double 12-inch sheet of aluminum foil.
- Cut each banana crosswise into nine bite-sized pieces.
- Do not cut foil!
- Squeeze tablespoon butter over banana pieces.
- Sprinkle brown sugar, vanilla, cinnamon, and rum extract over butter.
- Wrap tightly in foil, being sure to seal ends.
- Place on grill over gas, campfire or coals, seam side up.
- Cook for six minutes.
- Remove from heat.
- Open carefully.
- Top with diced pound cake.
- Spoon the whipped topping onto the dessert.
- Sprinkle topping with dash of cinnamon.
- Eat directly from foil.
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Reviews
-
This was a different way to make them but sure still is good and clean up is easier. I made as directed except I used real rum and then served over a scoop of vanilla ice cream since I wasn't camping. Thanks Major for another great recipe. Made for Spring PAC 2008 and A taste of yellow for Livestrong Day in the photo forum.
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This was so fun to make and it tasted great. Everyone loved it! Of course I was the hero of the day for making something so "gourmet" while we were roughing it! I used a homemade poundcake and served with ready whipped cream in a can rather than the whipped topping in a tub. We will be having this on our next campout due to popular demand! Thanks for the wonderful recipe!
RECIPE SUBMITTED BY
Major K.
San Antonio
I am retired from the Coors Brewing Company after thirty-six years of service. I also retired from teaching at Regis University in Denver, Colorado for twenty years. My wife, Marty, and I live now in San Antonio, Texas. We enjoy cooking Tex-Mex, barbecue from our Traeger grill and seafood.