recipe

Transport your taste buds to a campsite with these gooey, toasty treats!

safety
  • Uses a knife
  • Uses the oven
difficulty
  • Beginner
time
  • 40 minutes, plus 10 minutes cooling time
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

4
ripe bananas
½ cup (3 ounces)
milk chocolate chips
¾ cup
mini marshmallows
2
graham crackers, broken into small pieces

Gather Baking Equipment

Paring knife
Aluminum foil
Ruler
8-­inch square baking dish
Oven mitts
Cooling rack
1
 

Adjust oven rack to middle position and heat oven to 375 degrees.

 
2
 
4
ripe bananas

Using tip of paring knife, slice bananas open lengthwise (the long way), open bananas, and wrap in foil (following photos, below).

3up prepping banana

Using tip of paring knife, slice bananas open from tip to tip, leaving peels on and making sure not to slice all the way through bananas.

Gently push end of each banana down and toward center to open up banana into canoe shape.

Place four 8-by-12-inch rectangles of aluminum foil on counter. Wrap each banana peel in foil by folding up sides of foil and pinching ends together to create canoe shape.

 
3
 
½ cup (3 ounces)
milk chocolate chips
¾ cup
mini marshmallows

Sprinkle chocolate chips evenly inside bananas, then sprinkle marshmallows on top of chocolate chips. Transfer assembled banana boats to 8-inch square baking dish.

 
4
 

Place baking dish in oven. Bake until marshmallows are golden brown and chocolate chips have melted, 12 to 15 minutes.

 
5
 
2
graham crackers, broken into small pieces

Use oven mitts to remove baking dish from oven (ask an adult for help). Place baking dish on cooling rack and let bananas cool for 10 minutes. Sprinkle bananas with graham cracker pieces. Serve.