I halved the recipe for this dessert from The Camping Cookbook, and it was so good I think I need to make it again from home. Like, all the time. At this point we were sick of the rain and the damp and had pretty much determined that this would be our last camp meal, so I really hoped it didn’t disappoint. And it didn’t. This is good. And it was easy enough to construct in the dark, in the rain, under a flapping tarpaulin.
Start by zesting and juicing one orange. Tip the juice and zest into a saucepan.
Thickly slice up 2 large bananas and set those aside for a moment as well.
Add 1/4 cup granulated sugar and 1 teaspoon vanilla to the orange juice in the pan and cook over medium heat, stirring often, until it starts to caramelize.
Tip in the banana slices and shake the pan to coat them in the glaze.
Add in 1 tablespoon butter and cook that, stirring, for 3 minutes, until everything is thick and glossy.
Rather than add extra dishes to our soggy lot we ate this straight from the pan, piping hot. Worth it.