These came about because I wanted a s’mores situation without actually building a fire. You split the banana, stuff it with chocolate chips and mini marshmallows, wrap it in foil and put it in the oven – or on the BBQ grill if you have one going – and 10 minutes later you have something that tastes genuinely campfire-y without the effort.
The banana goes soft and sweet as it cooks and sort of becomes the bowl for everything melting inside it. Kids love assembling them, which also means you can hand them the job. Serve straight from the foil with a spoon and a handful of crushed graham crackers on top.
If you’re planning a full summer cookout or Fourth of July spread, these work perfectly as the dessert alongside the BBQ sides roundup and the classic beef burgers.
Equipment Needed
- Rimmed sheet pan
- Parchment paper or silicone baking mat
- Sharp knife & cutting board
- Small bowl for graham cracker crumbs
- Spoon or small offset spatula
Timings & Servings
- Prep time: 10 minutes
- Cook time: 10–12 minutes
- Total time: 20–22 minutes
- Yields: 4 banana boats (serves 4)
Nutritional Information (per serving)
- Calories: 310 kcal
- Fat: 12 g
- Carbohydrates: 48 g
- Protein: 4 g
- Fiber: 4 g
- Sugar: 32 g
- Sodium: 90 mg
If you’re on a dessert kick, the no-bake desserts collection has plenty more ideas that are just as easy – most of them need nothing more than a fridge and 15 minutes.
Ingredients
- 4 ripe but firm bananas
- 8 graham cracker sheets, crushed into 1 cup of crumbs
- ½ cup mini marshmallows
- ½ cup semisweet chocolate chips (or roughly chopped chocolate bar)
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon (optional)
- Pinch of sea salt
Instructions
- Preheat & Prep Pan:
- Preheat your oven to 400 °F (200 °C).
- Line a rimmed sheet pan with parchment paper or a silicone mat.
- Slice the Bananas:
- With a sharp knife, make a long slit along the curve of each banana, avoid cutting all the way through so it holds its shape.
- Place bananas, slit-side up, on the prepared sheet pan.
- Fill & Top:
- Gently open each banana slit and spoon in 2 tbsp of graham cracker crumbs.
- Divide chocolate chips evenly among the four bananas, tucking them into the slit.
- Sprinkle mini marshmallows on top, then drizzle with melted butter.
- If using, lightly dust each with ground cinnamon and a pinch of sea salt.
- Roast:
- Bake in the preheated oven for 8–10 minutes, or until marshmallows are puffed and golden and chocolate is melted.
- Serve:
- Remove from oven and let cool 1 minute.
- Using a spatula, transfer each banana boat to a dessert plate. Serve immediately – grab a spoon and dig in!
Chef’s Tips
- Banana Ripeness: Choose bananas that are yellow with a few brown flecks, firm enough to hold fillings but sweet when roasted.
- Chocolate Variations: Try milk chocolate, white chocolate, or even peanut-butter chips for different flavor spins.
- AddIns: Before roasting, sprinkle chopped nuts (pecans, almonds) or shredded coconut on top of the bananas for extra crunch.
- Make Ahead Option: Assemble the boats on the sheet pan, cover, and refrigerate up to 2 hours before roasting.
Frequently Asked Questions (FAQs)
- Can I use frozen bananas?
Thawed frozen bananas work but tend to be softer. For best shape, use fresh, ripe bananas. - What if I don’t have graham crackers?
Substitute with crushed digestive biscuits, shortbread cookies, or even crushed pretzels for a sweet-salty twist. - How can I make these vegan?
Use dairy-free chocolate chips, vegan marshmallows, and plant-based butter.
These banana boats are one of the desserts in the Fourth of July party food roundup – worth bookmarking if you’re planning a summer cookout spread.
Sheet Pan S’mores Banana Boats
Love it? Click to rate
There’s nothing more nostalgic than gooey marshmallows, melted chocolate, and graham crackers, except when it’s all tucked into a warm banana and roasted on a single pan! These Sheet Pan S’mores Banana Boats marry the comfort of campfire s’mores with the natural sweetness of bananas, delivering an ooey gooey dessert that’s effortless and infinitely shareable
Ingredients
Equipment
Method
Instructions
Preheat & Prep Pan:
- Preheat your oven to 400 °F (200 °C).
- Line a rimmed sheet pan with parchment paper or a silicone mat.
Slice the Bananas:
- With a sharp knife, make a long slit along the curve of each banana—avoid cutting all the way through so it holds its shape.
- Place bananas, slit-side up, on the prepared sheet pan.
Fill & Top:
- Gently open each banana slit and spoon in 2 tbsp of graham cracker crumbs.
- Divide chocolate chips evenly among the four bananas, tucking them into the slit.
- Sprinkle mini marshmallows on top, then drizzle with melted butter.
- If using, lightly dust each with ground cinnamon and a pinch of sea salt.
Roast:
- Bake in the preheated oven for 8–10 minutes, or until marshmallows are puffed and golden and chocolate is melted.
Serve:
- Remove from oven and let cool 1 minute.
- Using a spatula, transfer each banana boat to a dessert plate. Serve immediately—grab a spoon and dig in!
Nutrition
Notes
Chef’s Tips
- Banana Ripeness: Choose bananas that are yellow with a few brown flecks, firm enough to hold fillings but sweet when roasted.
- Chocolate Variations: Try milk chocolate, white chocolate, or even peanut-butter chips for different flavor spins.
- AddIns: Before roasting, sprinkle chopped nuts (pecans, almonds) or shredded coconut on top of the bananas for extra crunch.
- Make Ahead Option: Assemble the boats on the sheet pan, cover, and refrigerate up to 2 hours before roasting.
- Can I use frozen bananas?
Thawed frozen bananas work but tend to be softer. For best shape, use fresh, ripe bananas. - What if I don’t have graham crackers?
Substitute with crushed digestive biscuits, shortbread cookies, or even crushed pretzels for a sweet-salty twist. - How can I make these vegan?
Use dairy-free chocolate chips, vegan marshmallows, and plant-based butter.
