Campfire Bananas Foster

An upscale dessert gets the homey touch with this simple but oh-so-decadent recipe! Sweet, roasted bananas swim in a rich sauce of rum, butter, and our deeply flavourful Demerara Style Sugar, all seasoned with a pinch of cinnamon. Topped with a scoop of ice cream, it’s a summertime treat made for campfire singalongs, telling stories, and making memories.

Prep Time
10 minutes
Bake Time
10 to 15 minutes
Servings
  • ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed
  • 1 tsp (3 g) ground cinnamon 1 tsp (3 g) ground cinnamon
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 4 medium bananas, firm but ripe 4 medium bananas, firm but ripe
  • 8 tsp (40 ml) dark rum, divided 8 tsp (40 ml) dark rum, divided
  • 8 tsp (40 ml) banana liqueur (optional), divided 8 tsp (40 ml) banana liqueur (optional), divided
  • ¼ cup (57 g) butter, divided ¼ cup (57 g) butter, divided

Garnish:

  • Vanilla ice cream, store-bought or our Classic Vanilla Ice Cream recipe Vanilla ice cream, store-bought or our Classic Vanilla Ice Cream recipe

Equipment:

  • Scale OR dry measuring cups Scale OR dry measuring cups
  • Liquid measuring cup Liquid measuring cup
  • Measuring spoons Measuring spoons
  • Small bowl x 1 Small bowl x 1
  • Aluminum foil Aluminum foil
  • Sharp paring knife Sharp paring knife
  • Metal tongs Metal tongs

Instructions

Step 1

Place a grill or grate that’s higher than the flames of a campfire or cook over the still-hot embers of a campfire. Alternatively, preheat BBQ to medium heat (350°F; 177°C) (see Chef’s Tips).

Step 2

In a small bowl, combine the Redpath® Demerara Style Sugar, ground cinnamon, and salt. Mix well to combine.

Step 3

Cut 4 12-inch (30 cm) pieces of heavy-duty aluminum foil or 8 pieces of regular aluminum foil doubled up.

Step 4

Cut bananas with the skin on, in half, lengthwise. Place two banana halves, cut side up, onto one of the prepared pieces of parchment and foil. Sprinkle the halves with ¼ of the Brown Sugar mixture, patting the sugar onto the cut sides to evenly cover. Drizzle with 2 teaspoons (10 ml) of the dark rum and 2 teaspoons (10 ml) of the banana liqueur, if using. Dot 1 tablespoon (14 grams) of butter over both halves.

Step 5

Bring up the two sides of the foil, meeting the edges together. Carefully fold the edges down, creating a tight foil packet against the sides of the banana. However, do not allow the foil to touch the fillings of the banana; stop about 2 inches above the fillings, forming a slight tent over the top of the banana halves. Twist and/or fold the ends of the foil to fully seal in the banana to prevent any of the fillings from seeping out.

Step 6

Repeat steps 4–5 with the remaining bananas and filling.

Step 7

Place the foil-covered bananas onto the hot grate and/or nestle them into the hot embers of a campfire, ensuring that the cut side (seam of the packet) is pointing up. Heat for 10 minutes or until bananas give a little when gently squeezed with a pair of tongs. If the bananas are still firm, add 2 to 3 minutes to the cooking time.

Step 8

Remove from the fire with a pair of tongs. Unwrap bananas, being careful of the hot steam escaping from the packet.

Step 9

Serve warm, topped with vanilla ice cream. 

Roasted bananas foster sliced in half lengthwise and topped with brown sugar and cinnamon, served on a blue and white plate with a fork and a mug of coffee.

Chef's Tips

*Campfire Bananas Foster can also be made in the oven. Preheat oven to 425°F (218°C) and follow instructions above, but place the banana packets onto a baking sheet. Bake in preheated oven for 10 to 15 minutes or until bananas, when gently squeezed with a pair of tongs, give a little. For extra browning, carefully peel open the packets, so the bananas are exposed and finish under the broiler for 3 to 4 minutes.

*When choosing bananas, look for ones that are firm to the touch and have no brown spots. If anything, choose bananas that are just beginning to turn yellow with hints of green versus choosing ones that are fully ripened and have some brown spots. Ripe bananas will not hold their shape and turn mushy when heated.

*For an alcohol-free version, replace rum with water, pineapple juice, or apple juice. You can also mix the water and/or juice with a teaspoon of rum extract or vanilla extract before dividing the mixture amongst the bananas.

*Redpath® Dark Brown Sugar or Redpath® Golden Yellow Sugar can be used in place of the Redpath® Demerara Style Sugar. Note that the resulting dessert will have less complex notes of caramel and earthy undertones and may be lighter in colour.