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Campfire Banana Boats

Campfire banana boats split in the peel and roasted over coals until the chocolate chips and marshmallows melt into a gooey pocket. Wrap in foil, cook 8-10 minutes, then eat warm straight from the peel with a spoonful-ready topping.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bananas (unpeeled)
  • 4 bananas Ripe but firm so they hold their shape while roasting.
Chocolate and marshmallows
  • 0.5 cup mini chocolate chips
  • 0.5 cup mini marshmallows
Optional topping
  • 1 crushed graham crackers Optional; add after roasting.

Equipment

  • 1 sheet pan

Method
 

Prep the banana pockets
  1. Slice each banana lengthwise through the peel, without cutting all the way through, to create a pocket; keep the peel intact as the base. This step sets up the filling to stay contained while it melts.
Fill and wrap
  1. Stuff each banana pocket with mini chocolate chips and mini marshmallows. Use a gentle press so the filling sits inside the pocket.
Roast over campfire coals
  1. Wrap each banana in foil, keeping the split side up. Arrange over campfire coals for 8-10 minutes, until the chocolate and marshmallows are melted and gooey.
Serve
  1. Carefully unwrap and eat straight from the peel with a spoon, topped with crushed graham crackers if desired. Let the banana cool for about 1 minute before digging in so the filling sets slightly.

Notes

Key pro tip: use ripe but firm bananas so they roast without collapsing. Let the banana cool for about 1 minute before eating, since the melted chocolate and marshmallows stay very hot. Store leftovers in the refrigerator up to 2 days (reheat briefly in foil over low heat or in a warm oven until the filling loosens); freezing is not recommended due to the texture of bananas and marshmallows.