Marshmallows, Chocolate and Graham Crackers in a Roasted Banana Boat
Truth is, making these S’More Banana Boat Sundaes I feel like I am 10 years old again since I think that’s the last time I made them – at sleep-away camp! And it has been too long. At camp we just scooped out the warm, soft banana with the melted chocolate chips and toasted marshmallow. This is a slightly more adult version by placing it on a plate and adding a scoop or two of vanilla ice cream on top to melt into all that goodness. There is something about how easy this is to prepare and how much fun it is to scoop the dessert out of the banana peel boat. Need it be said that kids love making and easting these; get the involved in the prep.
- 4 firm, ripe bananas - unpeeled
- ½ cup mini marshmallows
- ⅓ cup semisweet chocolate morsels
- 1 quart premium vanilla ice cream, or homemade
- ¼ cup roughly crumbled graham cracker crumbs
- Have your grill going at a medium heat. If you have a temperature gauge, aim for a range of 300°F to 350°F. Have rack set at its most indirect position.
- Lay bananas on counter and allow them to naturally flop to one side; they need to be sturdy to hold the fillings. Use a paring knife to make a slit going almost all the way down through the skin and flesh, but leave about 1-inch solid on either end. Gently pry the slit open revealing a cavity. Divide the marshmallows and morsels equally among the bananas stuffing the openings.
- Place bananas directly on indirect grill grate, close grill and bake until marshmallows and chocolate have melted and the tops of the marshmallows are beginning to brown. This can take anywhere from 3 to 10 minutes depending on the grill heat. Just bake until done. Immediately place on plates, top with small scoops of vanilla ice cream, sprinkle graham cracker crumbs on top and serve with spoons.
- The bananas are perfect when they have no more green, but they haven’t yet begun to predominately blacken. Best banana has just a few black spots for this dish as it still need some shape integrity.