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.
