Hot take: banana boats are better than s’mores and I will die on this hill.
This is the dessert my family demands the second the campfire gets going at the lake. S’mores? Cute. These? Melty, gooey, loaded with chocolate, marshmallow, and a sneaky dusting of cinnamon. Scoop it all out with graham crackers. Done. Dessert WIN.
How to Get the Perfect Melt
Skip direct flames!! Hover the foil packet 4-6 INCHES above the coals. The trapped steam melts chocolate into silk and marshmallows into clouds without any charring.
Crack a foil corner at the 8-MINUTE MARK. Listen for a soft sizzle (sugars activating!). Lumpy filling? Two more minutes, max.
Pull it BEFORE anything browns. Glossy lava, not crispy concrete. Rest one minute, then dig in!
No Campfire? Try These Methods
- Oven at 400°F for 8-10 minutes in foil on a baking sheet. Hit the broiler for the last minute if you want toasted marshmallows (seriously, watch it like a hawk, they burn FAST).
- Toaster oven works the same way. Saves you from firing up the big oven for one banana.
- Gas or charcoal grill at medium heat, 4-6 inches above the grates, around 8-10 minutes. Tongs are your friend here.
- Air fryer at 375°F for 6-8 minutes. Skip the foil entirely and place the banana straight in the basket.
Honestly, any method with controlled, dry-ish heat gets the job done…. the foil trick was already doing most of the work for you anyway, so the campfire was basically just a heat source with vibes.
Fun Filling Variations to Try
- Swap chocolate chips for REESE’S peanut butter chips, white chocolate, or butterscotch morsels
- Drizzle a tablespoon of NUTELLA or peanut butter on the banana before marshmallows
- Tuck crushed BISCOFF cookies or toffee bits between chocolate and marshmallows
- Skip cinnamon for pumpkin pie spice or a tiny pinch of cayenne (feeling wild?!)
- Trade graham crackers for shortbread, pretzels, or stroopwafels for scooping
If You Liked This, Try These
- Crockpot Chocolate Fondue
- Strawberry Dump Cake
- Vanilla Strawberry Shortcake Skewers
- Best Fruit Pizza Made With Cookie Dough
- Best Peach Cobbler with Cake Mix
- Tasty Peach Crisp
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 210-250
- Protein: 2-3 g
- Fat: 7-10 g
- Carbohydrates: 40-46 g
Ingredients
For the banana boat:
- 1 banana
- 3 tbsp chocolate (I like using Ghirardelli semi-sweet chips for a rich melt)
- 12 marshmallows (miniature size works best to fit inside the slit)
- 1 pinch sea salt
- 1/8 teaspoon ground cinnamon
For the garnish:
- 2 graham crackers (I recommend Honey Maid for the classic campfire flavor)
Step 1: Slice the Pocket
- 1 banana
- 1 pinch sea salt
- 1/8 teaspoon ground cinnamon
Start by laying your banana on a flat surface with the peel side down.
Using a sharp knife, carefully slice lengthwise down the center of the banana, cutting through the peel and into the fruit itself, but stopping just short of cutting all the way through the bottom—you want to create a pocket that holds the fillings without splitting the banana in half.
Once sliced, gently open the banana like a book to expose the interior.
Sprinkle the pinch of sea salt and ground cinnamon evenly over the exposed banana flesh, which will infuse the fruit as it cooks and complement the sweetness of the chocolate and marshmallows.
Step 2: Stuff and Wrap
- 3 tbsp chocolate chips
- 12 marshmallows
- Foil for wrapping
Distribute the chocolate chips evenly along the length of the banana’s interior, then arrange the miniature marshmallows on top and among the chocolate—I find that miniature marshmallows work so much better than regular ones because they fit snugly in the banana without causing it to split open.
Tear off a generous piece of foil (roughly 12 inches long) and carefully wrap it around the prepared banana, folding the edges tightly so no filling can escape during cooking.
The foil creates a steam chamber that will melt the chocolate and toast the marshmallows while keeping everything contained.
Step 3: Grill Until Melty
- Prepared banana boat from Step 2
Place the foil-wrapped banana directly on a grill grate or hold it with tongs 4-6 inches above hot coals or flames, turning occasionally, for about 10 minutes.
You’re looking for the banana to soften slightly and the chocolate and marshmallows to melt together into a gooey filling—the foil will prevent direct charring while allowing gentle, even heat to do the work.
Listen for subtle sizzling sounds and check progress around the 8-minute mark by carefully opening a corner of the foil to peek inside.
Step 4: Serve with Graham Crackers
- Cooked banana boat from Step 3
- 2 graham crackers
Carefully remove the banana boat from the heat using tongs and set it on a heat-safe surface.
Peel back the foil and use the graham crackers as edible scoops to dig into the melted chocolate and marshmallow filling, breaking off pieces as needed to grab each spoonful.
The warm, gooey filling will soften the crackers slightly, creating the perfect texture—this is truly the best part of campfire cooking, so take your time and enjoy every bite!
Simple Campfire Banana Boats
Ingredients
Method
- Start by laying your banana on a flat surface with the peel side down. Using a sharp knife, carefully slice lengthwise down the center of the banana, cutting through the peel and into the fruit itself, but stopping just short of cutting all the way through the bottom—you want to create a pocket that holds the fillings without splitting the banana in half. Once sliced, gently open the banana like a book to expose the interior. Sprinkle the pinch of sea salt and ground cinnamon evenly over the exposed banana flesh, which will infuse the fruit as it cooks and complement the sweetness of the chocolate and marshmallows.
- Distribute the chocolate chips evenly along the length of the banana's interior, then arrange the miniature marshmallows on top and among the chocolate—I find that miniature marshmallows work so much better than regular ones because they fit snugly in the banana without causing it to split open. Tear off a generous piece of foil (roughly 12 inches long) and carefully wrap it around the prepared banana, folding the edges tightly so no filling can escape during cooking. The foil creates a steam chamber that will melt the chocolate and toast the marshmallows while keeping everything contained.
- Place the foil-wrapped banana directly on a grill grate or hold it with tongs 4-6 inches above hot coals or flames, turning occasionally, for about 10 minutes. You're looking for the banana to soften slightly and the chocolate and marshmallows to melt together into a gooey filling—the foil will prevent direct charring while allowing gentle, even heat to do the work. Listen for subtle sizzling sounds and check progress around the 8-minute mark by carefully opening a corner of the foil to peek inside.
- Carefully remove the banana boat from the heat using tongs and set it on a heat-safe surface. Peel back the foil and use the graham crackers as edible scoops to dig into the melted chocolate and marshmallow filling, breaking off pieces as needed to grab each spoonful. The warm, gooey filling will soften the crackers slightly, creating the perfect texture—this is truly the best part of campfire cooking, so take your time and enjoy every bite!