In her book "Gourmet Camping," veteran camping guide Joan Osborne calls her tasty campground recipe Alabama Banana Bread. It's dense, rich and banana-y. Try it warm or cold for meals during the day. It keeps well, too. "

This bread is so good, you might want to make it to keep at home too, and don't forget, it freezes well.

At Home:
Preheat oven to at 350° F. Grease and sugar loaf pan.

Cream butter and sugar until light; beat in egg. Blend in sifted dry ingredients and mashed bananas, then add pecans, and pour into loaf pan. Bake until bread tests done with cake tester, about 50-60 minutes. Do not over bake. When cool, remove from pan and wrap in heavy foil. Freeze, if you like.

In Camp:
Heat foil-wrapped bread in top of steamer over coffee-water and serve thinly-sliced plain or with butter.