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This recipe, given to me years ago by a good friend, is a favorite with my family when we go camping. It's quick, fun to make and scrumptious! —Brenda Loveless, Garland, Texas
This recipe is:
Quick
Nutritional Facts 1 banana boat equals 136 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 3 mg sodium, 32 g carbohydrate, 3 g fiber, 1 g protein.
Originally published as Banana Boats in Country Woman July/August 1997, p35
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 03, 2011 by plytmkutr
OMG! We used to make these at Girl Scout camp55 years ago! We used Hershey bar squares and wrapped them in foil and laid them on the edge of the camp fire. They were SO good.
Reviewed on Sep. 03, 2011 by Susancrab
This recipe looks great and I am looking forward to trying it...One question..do you need a fork..is it really messy?
Reviewed on Jun. 15, 2011 by marthabenoit
This is excellent recipe for a camp fire. Scout troop etc. taste good and easy clean up.
Reviewed on Nov. 10, 2010 by LatelyLisa
FABULOUS....so easy and delicious. Kids and adults loved it!!! A keeper for sure!!!
Reviewed on Oct. 25, 2010 by janemarie torgerson
Whoops! First time I made this I used the colored minature marshmellows - not so good! Tried it again and used white marshmellows and it has now become my FAVORITE dessert! So simple!
Reviewed on Jul. 28, 2010 by archuletasway
We use to make this when I was a kid living in Washington state about 25 yrs ago and absolutely loved them. We did it a bit different. We placed ours in a 350* preheated oven for 15 to 20 minutes then drizzled caramel ice cream topping over it as we spooned it out. Great to make when camping as well.
Reviewed on Jul. 06, 2010 by jlbarhorst
Been making these for 50 years. We also will add a sprinkle of brown sugar in the bottom and we use Hershey choc. bars broke into pieces. Also can add, peanut butter.
Reviewed on Jun. 24, 2010 by Elfman42
I remember these when I was a kid. Now I'm making them for my son...and me too! I also add peanuts to them for a bit of nutty crunch. Yummy!
Reviewed on Jun. 11, 2010 by JaniceShanks
I learned this in Girl Scouts & used in 4-H too. Instead of just sliting the banana, we'd start at the stem & cut a loop just on the top, (like a lid) scoop just a little banana out to make room for the mini choc chips & mini marshmallows. put the lid back down, wrap in foil & lay on coals. About 5-10 minutes. I don't care for bananas much, but I do like these. I do like the idea of adding crushed graham crackers. Will try that next time, & maybe some peanut butter on another. thank for the tips.
Reviewed on May. 31, 2010 by ahmom
These were pretty good. Don't be alarmed about the black skins. They should be darker than the ones pictured.
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