I’ve been working on perfecting a simple sweet hiking food recipe for the past year or so and last weekend, I reckon I cracked it!
If you are able to ignore all that interweb spammy crap about how you should never eat bananas and have managed to perfect a way of carrying them in your backpack without going all black and mushy, then you’re in for a treat.
- 1 Banana per person
- 10 Dark chocolate coated cranberries* (or Lindt 70% works well too)
- 30cm square piece of aluminium foil
- 30ml Rum (or your liqueur of choice) Baileys or Frangelico would also be great
- 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 cranberries (or pieces) into the opening, 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.
- Take a spoon and enter heaven.