everybody has their own version and their own method of preparation out in the back country. Most seem to tend towards the sweet rather than the savory. What do you do, and how?
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I would never use the word "most" when it comes to describing bannock. Far too many versions to draw those kinds of conclusions.
In my experience just the opposite is true. Bannock tends towards the savory, unless berries or other fruit is added. See, for instance, previous discussions in this forum, such as: http://www.cheftalk.com/t/55189/campfire-bread