Bundaberg Campfire Bourbon Barrel Rum Bananas Foster & Matching Cocktail Recipes

Part-time Explorer and full-time delish meal maker, Meg Yonson has dreamed up these scrumptious dessert and cocktail recipes for your next golden hour campfire, both featuring the cockle-warming flavours of Bundaberg Campfire Bourbon Barrel Rum.

Rum lovers unite! Here are two Bundaberg Rum recipes you need to make for your next camping trip.

1. Campfire Bananas Foster, a classic dessert made with sliced bananas and a buttery brown sugar sauce – with a rum flambè finish for the most epic campfire dessert
2. Campfire Rum Punch, because yum

I’ve used Bundaberg Campfire Bourbon Barrel Rum in each of the recipes to provide the smoothest mellow taste with the perfect balance of toasted caramel and vanilla – flavours that go down perfectly beside a campfire.

The Campfire Bananas Foster and Campfire Rum Punch are incredibly easy and quick to whip up, but present impressively for a campfire meal. They’re great to share, easy to double to feed more people, and combine universally delicious flavours to ensure everyone will be reaching for more.

Both recipes are great for camping because you can make them with whatever you have on hand. Let me explain: don’t have pineapple juice for the cocktail? Use orange or lime juice. No nutmeg? Add a pinch of cinnamon or even chilli powder!

Don’t have brown sugar for the Campfire Bananas Foster? Use honey, maple syrup, or white sugar. No pecans handy? Use any nut or seed or drizzle over some peanut butter. They’re highly adaptable recipes, perfect for whatever you’ve got in your camp kitchen pantry.

Campfire Bananas Foster

Preparation

Serves: 4
Time: 20 minutes
Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

• ¼ cup unsalted butter
• 2 teaspoons vanilla extract
• 1 cup brown sugar
• ½ teaspoon cinnamon
• 60ml Bundaberg Campfire Bourbon Barrel Rum
• 4 large bananas, sliced in half lengthways
• Salt flakes
• Pecans
• Thick yoghurt or ice cream (if you have access to a freezer!)

Read more: Remember to leave no trace

Equipment Needed

• Wood, tinder, and matches to make a campfire
• Or a gas stove if cooking without campfire
• Cast iron / wrought iron skillet
• Grill plate (if cooking on fire)
• Knife
• Chopping board
• Measuring cups
• Wooden spoon for mixing
• Tongs
• Spoon for eating

Read more: Essential Gear For Your Camp Kitchen

How To Cook Campfire Bananas Foster

1. To make the rum caramel, add the butter, vanilla extract, brown sugar, and cinnamon to a cast iron or wrought iron skillet.

2. Set the skillet over the campfire. It’s ideal to have a grill plate over the flames to have a sturdy base that’s set a little further away to help keep the temperature at a low-medium heat in the skillet to avoid burning. If you don’t have access to a campfire, you can make this recipe over a gas cooker over low-medium heat.

3. As the mixture warms and the butter melts, stir all ingredients together until smooth and combined and the sugar dissolves. It should look like a thin caramel sauce. Continue cooking, allowing a very light simmer for 1-2 minutes, until the caramel thickens slightly.

4. Add the bananas cut-side down into the caramel sauce. Cook for 1-2 minutes, undisturbed, until bananas are golden brown and start to soften.

5. Carefully and slowly pour in the Bundaberg Campfire Bourbon Barrel Rum and continue to cook for 1 minute until the rum cooks off. Or, if you’re feeling adventurous, once you’ve added the rum, carefully place the skillet directly on the campfire flames and tip the skillet so the rum catches fire. Remove from heat and spoon the sauce over the bananas until any flame is extinguished.

6. Place the Campfire Bananas Foster on a chopping board in the middle of the table. Add in a scoop of thick yoghurt or ice cream and sprinkle some flakey sea salt and pecans over the top. Encourage everyone to serve themselves from the pan into their own bowls.

Final Thoughts on Campfire Bananas Foster

This recipe works well with any fruit that’s in season. My favourites are peach, pineapple or apple. Just slice into 4-5cm chunks and sub out banana in the recipe. You may need to cook these fruits for an additional 1-2 minutes to help soften them to a nice consistency.

If you don’t have yoghurt or ice cream (not ideal in an esky) this recipe tastes just as good without them.

Make sure you’re cooking responsibly and only enjoying Bundy Rum after you’ve finished your fireside cook-up.

Campfire Rum Punch

Preparation

Serves: 1
Time: 5 minutes
Prep Time: 5 minutes
Cooking Time: 0 minutes

Ingredients

• Ice
• 30ml Bundaberg Campfire Bourbon Barrel Rum
• 20ml lemon juice
• 20ml pineapple juice
• 20ml sugar syrup
• 2 drops bitters
• Nutmeg, grated, to serve
• Lime slice, to serve

Equipment Needed

• Cocktail shaker
• Jigger
• Jars, for serving
• Microplane grater
• Chopping board
• Knife

How To Make Campfire Rum Punch

1. Fill a cocktail shaker with ice. Add the Bundaberg Campfire Bourbon Barrel Rum, lemon juice, pineapple juice, sugar syrup, and bitters into a cocktail shaker.

2. Shake until it is frosty on the outside and cold to touch.

3. Add crushed ice to both jars.

4. Pour the cocktail between the two iced jars.

5. Grate nutmeg over the top and serve with a slice of lime.

Final Thoughts on Campfire Rum Punch

The flavours of this Campfire Rum Punch are perfect for any time of the year. Once the sun and temperatures start to dip, the warmth from the Bundaberg Campfire Bourbon Barrel Rum and the spiced nutmeg is welcomed. But the ice and citrus keep this cocktail refreshing in the warmer months.

Next time you’re enjoying a golden hour with mates, treat them to this campfire dessert and cocktail combo they won’t forget in a rush.