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Prep time
10 minutes
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Cook time
10 minutes
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Serves
8
Author Notes
So tell me...who DOESN'T love banana split sundaes?! Very few people, I think! This is a easy-to-make grilled version that harkens back to my days as a Girl Scout. Ripe creamy bananas stuffed with chocolate and marshmallows, wrapped in foil and warmed to awesome deliciousness...YUM! Then, topped with your fave sundae toppings? Who wouldn't love that after a lovely grilled supper? These are a great and wonderful dessert because you do not need a roaring fire; the banana boats can just be tossed onto the grill over dying embers or after the heat has been turned off, if using a gas or electric grill. Just be sure to turn them a couple of times to ensure even melting of chocolate and marshmallow.
I added fresh pitted cherries simply because I really cannot tolerate maraschino cherries, and to spice things up for grown-ups, add a drop or two of your favorite rum before closing the foil packet. These are great for backyard grilling as well as camping. However, ice cream and/or fresh whipped cream might not be possible when camping, so it's okay to use the aerosol can of whipped topping. Of course, these are quite delicious without any toppings...you do you! This recipe may be doubled or tripled to feed a crowd of both hungry kids and adults so enjoy while reliving those glorious Scout campouts! —gr8chefmb
Ingredients
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8
barely ripe bananas [see note below]
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1 pound
fresh cherries, pitted and halved [may use frozen but thaw to room temperature]
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8 tablespoons
rum [ADULTS ONLY, choose your favorite silver, spiced or aged rum]
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1 cup
chocolate chips
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2 cups
mini marshmallows
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vanilla ice cream [optional garnish]
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whipped cream [garnish]
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chocolate sauce [garnish]
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caramel sauce [garnish]
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chopped nuts [garnish]
Directions
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Have at the ready 8 pieces of aluminum foil topped with 8 pieces of parchment paper, just large enough to seal over bananas and stuffing.
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Use a small sharp paring knife to almost cut through banana in peel lengthwise starting from stem end to bottom end. Slightly pull peel back to expose banana flesh. Place bananas on top of parchment paper/foil.
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Place two tablespoons each of cherries, chocolate chips and marshmallows inside each slit banana. If making adult version, add 1 tablespoon of rum to each banana.
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Seal parchment/foil over bananas and stuffing, but not too tightly; need to allow for heat expansion. Place foil packets on grill over dying embers or after gas./electricity has been shut off. This can be done after grilling dinner. Leave banana boats on grill for approximately 10 to 20 minutes (or through the end of dinner) to warm through, but turn 2-4 times to allow for even warming and melting of chocolate and marshmallows.
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Remove foil packets from grill and place on paper plates, then use a small sharp paring knife to cut open foil/parchment paper. Garnish to taste with any leftover halved cherries, vanilla ice cream, whipped cream, chocolate sauce, caramel sauce and/or chopped nuts. Serve immediately!
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NOTE #1: It is not recommended to use really ripe bananas as they will fall apart to easily. Barely ripe bananas will hold their shape and integrity better for this recipe.
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NOTE #2: This recipe can be made during cold weather months using your oven. Preheat oven to 425 degrees F and then turn it off. Place foil packets on a baking sheet and place in oven for 10-20 minutes, turning 2-4 times.
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