Summer is at its peak, so what better time to have a tasty treat with a roaring campfire? Banana Boat S’mores are one of the many foods you can have fun with making as you can with eating. The best part is you can add any topping you like:
Classic: one banana, chocolate, marshmallow, graham crackers (put on after cooking)
Berry Good: one banana, berries or jam/ preserves
Sweet Salty Nutty: one banana, butterscotch, peanut butter, pretzels
Non- Food Items Need: aluminum tinfoil, tongs, and eating utensils
Cooking Options: outdoor grill 5-7 min, oven 400 °F 6-7 min, campfire 3-5 min, (not microwave)
*For grill and oven style, you can choose to remove the peel and just use foil to make clean up easier, or forget the foil and just leave the peel on to cook to keep an eye on the tasty dessert. For campfire method, foil and peel is required.
- Take a large banana, not too ripe or soft and brown. Either leave or remove the peel to your method of cooking or to your preference.
Createa lengthwise cut that reaches the middle of the banana, like a boat, do not make the cut go past the ends.
- Place the banana boat in an appropriate sized sheet of foil that will cover and lock the desert inside without spillage or leakage. Then stuff your choice of condiments and toppings into the banana boat.
- Wrap banana boat securely without squishing the dessert.
- Fire: Toss or place banana boat into the campfire embers and the base of the fire. Be safe and careful. Leave for 3-6 minutes depending on size of fire. Rotate dessert every few minutes for even cooking.
- Grill: On a medium-high grill, rest banana boat for 5-7 minutes, flipping over at the halfway mark.
- Oven: preheat the oven to 400 °F and cook banana boats for 6-7 minutes.
- Once done, let the banana boat cool for 3-5 minutes. Careful with the hot foil around flammable surfaces and exposed skin. The desert will also be very hot on the inside, careful while ingesting.
- Open foil and banana peel. Add on extra toppings for preference. Enjoy!
What recipes would you like to see next? What are some of your North Country Food Favorites?
(Editing and Production Credit: Eli Moore and Rachel Wang)