Light your camp stove or build a small fire and let it burn down to coals. You want a steady, moderate heat—about 350°F (175°C). If using a camp stove, set it to medium-low.

Grease a 9x5-inch loaf pan or a small cast-iron skillet. If you're using a Dutch oven, place a metal trivet or a few clean pebbles in the bottom to lift the pan off direct heat.

In a medium bowl, mash the bananas with a fork until mostly smooth. Stir in the melted butter or oil, sugar (or honey), beaten egg, and vanilla.

Sprinkle the baking soda and salt over the mixture and stir well. Then fold in the flour just until no white streaks remain—overmixing makes the bread tough.

Fold in the chopped nuts. Pour the batter into the prepared pan and smooth the top.

For camp stove baking: Place the pan inside a large pot with a tight-fitting lid. Set the pot on the stove over medium-low heat. Put a heat diffuser under the pot if you have one. Cover and cook for 40–50 minutes, rotating the pot a quarter turn every 15 minutes to avoid hot spots. Check doneness by inserting a skewer—it should come out clean.

For campfire baking: Place the lid on the Dutch oven and set it on a bed of coals. Arrange about 8–10 hot coals on top of the lid. Bake for 40–50 minutes, checking halfway. Add or remove top coals to maintain steady heat.

Let the bread cool in the pan for 10 minutes, then turn out onto a rack or a clean cloth. Slice and enjoy warm or at room temperature.