I really don’t see how popular baking bloggers not only maintain their blog but their girlish figure with all those sweet treats they are always making and blogging. The must have some secret they are not telling us!
But today’s recipe is the not-so-guilty-still-maintain-your-bikini-body-yet-enjoy-a-sinful-treat s’more!
A Banana Boat, in case it is new to you, is simply a grilled or roasted banana with various toppings. At first I thought that a warm banana would not taste that ‘hot.’ But then the more I thought about it, the heat would bring out the natural sweetness of the banana that then paired with some fabulous toppings, such as peanut butter, dried fruit, jam or nuts; would create a simple, yet drool wrothy treat.
One Year Ago: The S’more Cookie
Two Years Ago: Secret Ingredient Sloppy Joe Chili
Three Years Ago: Texas Fruit Cooler
S’mores Banana Boat
Prep Time: 5 Minutes Cook Time: 8 minutes Serves: 1
1 banana, peeled*
2 tablespoons miniature marshmallows
1 tablespoon semi-sweet chocolate chips
1 square graham cracker, slightly crushed
Preheat grill to medium high heat.
Slice banana lengthwise and slightly open.
Place on a rectangle of aluminum foil. Insert marshmallows and chocolate chips into the sliced banana. Wrap banana up in foil and cook on the grill for 6-8 minutes.
Unwrap banana and serve topped with crushed graham crackers.
OVEN METHOD: Prepare as directed above and cook in preheated 400 degree oven for 6-8 minutes.
MICROWAVE METHOD: Prepare banana as directed above, but DON’T wrap in foil. Place prepared banana on microwave safe plate and microwave for 1-2 minutes until soft and slightly melted.
CAMPFIRE METHOD: Keep peel on banana; slice lengthwise twice, lift up flap of peel, slice banana and add chocolate and marshmallows as above. Replace peel flap and wrap banana with foil. Let the flames die down before adding banana packets directly to fire. Cook 3-5 minutes, or just until soft and slightly melted. Use tongs to remove from fire. Carefully unwrap and unpeel banana to eat.
*Note: Some versions I have seen leave the peel on the banana and cut a slit through the peel and the actual banana. This is an option and would certainly help your banana hold up during the cooking process. However, I prefer to peel the banana for easier eating and a faster cooking time.
Adapted from version seen all over the web, specifically found here, here, and here