If you’re looking for a simple hiking dessert recipe, that gives a burst of chocolate goodness along with nutrients like potassium and magnesium (great after exercise), then I’ve got just the thing.
If you’re worried about carrying a fresh banana in your pack, I’ve found that if you pack a slightly under-ripened banana and pop it at the top (I push mine down the side a little) and remember not to put anything on top of it, they keep pretty well for a day. Actually, even if they are a little mushy and black, it won’t matter once you get cracking with this delicious hiking dessert recipe!
- 1 banana per person (each person can carry their own to share the weight)
- 70% dark chocolate (I use Lindt) *
- 30cm square piece of aluminium foil
- 30ml Rum (or your liqueur of choice) Baileys, Frangelico or Cointreau would also be great
*Alternative: Choc coated cranberries are good too!
- Keeping the skin on the banana, insert your knife and slice along the length of the banana without pushing the knife all the way through to the other side.
- Gently open the banana up just wide enough to push the chocolate pieces into the opening, along the full length of the banana.
- Place the choc-filled banana into the centre of the foil and drizzle half the liqueur along the top of the chocolate pieces.
- Gently try to close the banana skin over the cut.
- Wrap the foil in a bon-bon style around the banana, keeping it upright so the liqueur doesn’t run out.
- Place onto the hot coals of the campfire for around 20mins or until the chocolate is melted and the banana is all warm, mushy and fabulous.
- Remove from coals, open the foil and banana gently and drizzle the remaining half of the liqueur over the insides.
- Allow to cool slightly, then take a spoon and enter heaven.