One of my favorite ways to reset and get connected back with nature and myself is by a weekend camping trip. I always come back feeling very refreshed from the open spaces, fresh air, and of course, the campfire food. This recipe is inspired by my friend Erin Sullivan of Erin Outdoors. She made this for me on my first camping trip to Big Sur last October (read more about that trip here- we documented our food journal!)
Thanks to Erin, whenever I am heading out for a weekend in the woods, I make sure to bring bananas and tin foil with me. These campfire banana boats are always a crowd favorite. You can stuff them with any ingredients you please but they are always best with chocolate and a Go Macro Bar in my opinion! Also, you don’t need to be in the middle of a mountain with no wifi to make these. You can make them at home with the “BROIL” setting in your oven!
Toasted coconut with sea salt
Gluten free granola
Coconut, Almond Butter and Chocolate Chip Go Macro Bar
If making indoors, set your oven to high broil. If making over the open fire you can just keep the fire hot and you will be placing the wrapped bananas next to the coals.
Keep the peel on and slice your banana in half. Gently open the slit and stuff your bananas with chocolate chips.
Tightly wrap your bananas in tin foil and either place them on the top rack of your oven or next to the coals if you are using an open fire.
Cook the bananas for 6-8 minutes or until the banana begins to soften and the chocolate chips are melted.
You can check this by stabbing your banana with a fork. Then, carefully remove from the oven or open flame (not with your hands!) and unwrap.
Cut your Coconut Almond Chocolate Go Macro Bar into small squares and then roll them into tiny balls!
Next, top with gluten free granola, coconut chips, goji berries, dried fruit, coconut almond butter chocolate chip Go Macro bars and some caramel sauce.