Campfire Bananas Foster

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.