Campfire Bananas: Cookie Dough Dreams!

Campfire Bananas: Cookie Dough Dreams!

Enjoy warm campfire bananas blended with oats and almond meal, sweetened with maple syrup for a delightful, healthy dessert.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dessert

Calories: 350

Ingredients Method Notes

Ingredients

  

• 3 teaspoons chia seeds or ground flax + 1 tablespoon water
• 1 1/4 cups old fashioned oats
• 1 cup almond meal
• 1/3 cup pure maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• 4-8 ounces semi-sweet or dark chocolate, chopped
• 4 ripe (but firm bananas)

Method

 

1. Preheat your grill to medium-high heat or prepare your campfire coals.
2. In a small bowl, combine the chia seeds with the water. Let the mixture sit 5-10 minutes or until it has thickened and is goopy.
3. To a large mixing bowl, combine the oats, almond meal, maple syrup, baking soda, salt, softened butter and vanilla extract. Add the chia seed mixture and then mix well, making sure the oats are well moistened. Stir in the chopped chocolate.
4. Slice the peel of each banana from stem to bottom, almost all the way through the banana itself. Essentially, cut the banana in half lengthwise, but leave it connected at the bottom.
5. Carefully open the banana peel just enough to spoon the oatmeal cookie dough mixture inside. Stuff the dough generously, allowing some to spill out.
6. Wrap each stuffed banana tightly in aluminum foil. Place them on the grill or directly in the hot coals of a campfire. Cook for 8-10 minutes, until the chocolate is melted and the dough is cooked. For a crispier topping, unwrap the foil slightly during the last few minutes of cooking.
7. Unwrap carefully, open the peels wide, and serve immediately with a scoop of ice cream. Eat with a spoon!

Notes

– Use ripe but firm bananas for the best texture; they should hold their shape when cut.
– Ensure your grill or coals are at medium-high heat for even cooking and to prevent burning.
– For an extra decadent touch, add a sprinkle of cinnamon to the cookie dough mixture.
– Serve immediately with vanilla ice cream for the ultimate hot-and-cold dessert experience.

Allergens: Wheat, Milk, Soybeans.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

What makes these campfire bananas work is a simple yet crucial technique: creating a stable, heat-resistant cookie dough base that can withstand the direct heat of a campfire. The combination of old-fashioned oats and almond meal provides structure and a slightly chewy texture, while the softened butter and maple syrup act as binders and sweeteners. Baking soda is key here; it reacts with the acidic components (if any, though minimal in this recipe) and heat to create carbon dioxide bubbles, contributing to a lighter texture and preventing the dough from becoming overly dense and greasy when exposed to flame. The chia seed or flax egg mixture acts as an emulsifier and binder, helping to hold the dry ingredients together and adding a nutritional boost. It’s vital that the butter is softened, not melted, to ensure it can properly emulsify with the other ingredients, creating a cohesive dough that won’t crumble or ooze excessively when wrapped around the banana and cooked.

Troubleshooting

• Problem: Dough crumbles when wrapping. Fix: Ensure your butter is properly softened (room temperature, yielding to gentle pressure) and that the chia/flax mixture is fully hydrated and viscous. You may need to knead the dough slightly more to achieve better cohesion.
• Problem: Dough burns before banana is cooked. Fix: Lower the heat of your campfire by moving the bananas to a cooler part of the embers or by using a slightly thicker foil wrap. Ensure the dough is evenly distributed around the banana to promote even cooking.
• Problem: Chocolate is completely melted and messy. Fix: Use slightly firmer bananas and chop the chocolate into smaller pieces. Wrap the chocolate inside the dough layer, rather than placing it directly on the banana, to create a buffer.
• Problem: Dough is too sticky to handle. Fix: Chill the dough for 10-15 minutes before wrapping. Lightly flouring your hands can also help prevent sticking during the wrapping process.

Substitutions

• Oats: Rolled oats can be used, but they may result in a slightly less cohesive dough. Quick oats are not recommended as they can become mushy.
• Almond Meal: Oat flour or finely ground walnuts can be substituted. This will alter the flavor profile and texture, making it potentially more crumbly or dense.
• Maple Syrup: Honey or agave nectar can be used. These will impart their own distinct flavors and may slightly affect the binding properties.
• Butter: Coconut oil (solid at room temperature) can be used for a dairy-free option. Ensure it’s solid enough to be creamed with the sweeteners for proper emulsification.

Pro tips

• Use ripe but firm bananas for the best texture; they should hold their shape when cut.
• Ensure your grill or coals are at medium-high heat for even cooking and to prevent burning.
• For an extra decadent touch, add a sprinkle of cinnamon to the cookie dough mixture.
• Serve immediately with vanilla ice cream for the ultimate hot-and-cold dessert experience.

Improve your next outdoor meal with these irresistible campfire bananas. Try variations with different chocolates or a drizzle of caramel for a personalized treat.

Try this next: Frozen Chocolate Banana Bites Recipe

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