Bananas foster is easily one of my favorite deserts. The thick caramelized rum sauce and soft bananas melting some vanilla ice cream gets me going every time. Cooking it is almost as fun as eating it and the kids love seeing the flames when you light the alcohol. Which is why I decided to turn this into a camp recipe in my dutch oven!
I use the term recipe lightly. I’m not really into measuring things when I cook. A good base recipe is below. I’m more sharing the process.
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 3 1/2 tablespoons rum
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 bananas, pealed and sliced
- 1 pint vanilla ice cream
You’re going to need a lot of heat to get the sugar really caramelizing so start with a good amount of coals. For charcoal I used about 25 briquettes.
Get your dutch oven going and start melting some butter.
As the butter starts melting you can add the brown sugar, vanilla, and cinnamon.
Continuing stirring until the sauce starts to boil.
At this point add the bananas and keep stirring every 15-30 seconds.
You want the sugar sauce to start to caramelize, but not to burn.
Add your alcohol and light
The kids love this part!
Serve over ice cream
Want more dutch oven recipes? Check these out:
- Buttery Garlic Camp French Fries
- Easy Camp Popcorn in a Dutch Oven
- Amazing Blueberry Cobbler with only 5 Ingredients
A note on ice cream while camping:
Yes, I have a camper so I’m keeping this in the freezer but that doesn’t mean you can’t take ice cream tent camping. There are two easy ways you can accomplish this.
The first is with dry ice. It will freeze everything in the cooler as hard as a rock but it will keep ice cream a couple days in a good cooler if you don’t open it. I would suggest a smaller cooler with room only for the dry ice and the ice cream. Keep it closed. Every time you open the cooler you will lose ice.
The second is with salt. Salt lowers the freezing point of water allowing your ice to maintain a below freezing temperature and keep the ice cream frozen. This is exactly how homemade ice cream was made before we came up with electric ice cream makers. Again it’s best to dedicate a cooler to this. Use 1 – 2 cups of kosher salt per bag of ice. Kosher salt is a coarser salt so it works better than iodized table salt and it’s cheaper than sea salt. Rock salt would work too. This method will only work for a day or so unless you can keep adding salt and ice. You will want to drain the water to keep the cooler reasonably dry and that will take salt away with it. A plastic tub of ice cream is best since the cardboard will fall apart in a wet cooler.