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Campfire Banana Boats

Campfire banana boats with melted chocolate, marshmallows, and graham cracker pieces baked right in the peel for a gooey, spoonable dessert. A s’mores alternative that feels like a banana split, assembled in foil and warmed over medium campfire heat.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 4 ripe bananas (in peel) Use ripe bananas that still hold together when sliced.
Chocolate and marshmallow filling
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
Toppings
  • 0.5 cup graham cracker pieces
  • 0.25 cup peanut butter chips (optional) Optional for extra chocolate-peanut flavor.
Foil
  • 1 Aluminum foil

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Cut each banana lengthwise through the peel, leaving the bottom peel intact so it stays hinged. Keep the banana attached at the bottom to form a pocket.
  2. Open each banana slightly to create a pocket for filling. Spread the cut sides just enough so toppings can fit.
  3. Fill each banana with chocolate chips, distributing them evenly in the pocket. Press lightly so the chips stay inside.
  4. Add mini marshmallows to each banana pocket after the chocolate chips. Pile them so they will melt and fill the gap.
  5. Sprinkle graham cracker pieces into each banana. Aim for even coverage so the tops get crisp bits while warming.
  6. Add peanut butter chips (optional) into each banana pocket. Use as much or as little as you like for a richer center.
  7. Wrap each banana in aluminum foil, sealing it around the sides and bottom. Leave the pocket area covered so everything melts in place.
Campfire cook and finish
  1. Place the foil-wrapped bananas on the campfire grate over medium heat for 8-10 minutes until the chocolate and marshmallows melt. Look for visibly softened marshmallows and glossy chocolate through the foil edges.
  2. Let the bananas cool for 2 minutes before unwrapping. You want them hot but stable enough to handle and eat.
  3. Unwrap and eat directly from the peel with a spoon. Scoop the melted chocolate, marshmallows, and graham cracker pieces together while warm.

Notes

Pro tip: if the bananas aren’t quite ripe, they can tear—choose ones with lots of golden spots. Store any leftovers in an airtight container in the refrigerator for up to 2 days; rewarm gently until just melty. Freezing isn’t recommended because marshmallows and banana texture break down. For a dietary swap, use dairy-free chocolate chips and dairy-free mini marshmallows to keep it accommodating.