Late summer and early fall are some of the best times to enjoy the great outdoors. There are fewer mosquitoes, the sun is less intense, and the weather is mild. Day are still warm but no longer hot and humid, and nights are cooler and more comfortable, sometimes even a bit chilly. Conditions are perfect for a campfire.
My friend Juliah and I made this recipe on a recent camping trip in the California redwoods. It's easy to prepare on the spot or in advance, before you leave home. Just seal the ingredients inside a foil pouch and cook it in the coals until it's hot.
For a dairy free version, use coconut oil instead of butter.
Each serving requires:
1 tbsp organic butter or coconut oil
1 ripe banana, sliced
1 to 2 oz dark chocolate (72% or higher, 85% preferred), chopped
2 tbsp raw shredded coconut
Spread the butter or coconut oil in the middle of a piece of aluminum foil about a foot long. Arrange the banana slices in the middle of the foil and top with the coconut and chopped chocolate.
Lengthwise, fold the bottom third of the foil down and the top third up to meet in the middle. Fold the top edge down a centimeter, and then another, to create a seal, then fold the flap down flat. Fold the right and left sides over the contents and in toward the center. Set the banana pouches aside until you're ready to cook them.
Once you're ready for dessert, prepare red hot coals. Move any active flames aside and place the banana pouches directly on the hot coals.
Leave them there about 10 minutes, until the coconut is toasted and the chocolate is thoroughly melted but not long enough that the contents burn onto the foil. Cool slightly before eating.