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Campfire Banana Boats

Campfire banana boats are an easy dessert with banana split openings stuffed with melted chocolate chips, marshmallows, and graham cracker pieces in foil. Cook them over medium campfire heat until the filling turns gooey, then cool briefly for easy scooping straight from the peel.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 4 ripe bananas (in peel)
Chocolate filling
  • 1 cup chocolate chips
  • 0.25 cup peanut butter chips (optional) Optional, adds extra richness.
Marshmallow and crunch
  • 1 cup mini marshmallows
  • 0.5 cup graham cracker pieces
Foil
  • 1 Aluminum foil For wrapping the bananas.

Equipment

  • 1 sheet pan

Method
 

Prep the bananas
  1. Cut each banana lengthwise through the peel, leaving the bottom peel intact. Keep the banana attached at the base so it forms a boat-shaped pocket.
  2. Open each banana slightly to create a pocket. Aim for an opening wide enough to hold chocolate, marshmallows, and crumbs without tearing the bottom peel.
Stuff and wrap
  1. Fill each banana with chocolate chips, marshmallows, graham cracker pieces, and peanut butter chips. Distribute evenly so each bite has melted chocolate and crunchy graham throughout.
  2. Wrap each banana in aluminum foil. Seal it enough to contain the melting filling during grilling.
Campfire cook and cool
  1. Place the foil-wrapped bananas on the campfire grate over medium heat for 8-10 minutes. Look for visibly melted chocolate and softened marshmallows in the opening area.
  2. Let the bananas cool for 2 minutes. Wait until the filling is hot but not scorching, then unwrap.
  3. Eat directly from the peel with a spoon. The foil-warmed banana should hold a gooey chocolate-marshmallow layer with graham crunch.

Notes

For the cleanest “boat” shape, keep the bottom peel intact and avoid cutting all the way through when slicing; it helps the filling stay inside during the 8-10 minute cook. Store leftovers in the fridge up to 2 days, covered, and rewarm in foil on a grill or in a toaster oven briefly until the chocolate softens again. Freezing isn’t recommended because the banana texture and marshmallow can turn watery after thawing. For a simple swap, use dark chocolate chips instead of standard chocolate chips for a slightly less sweet result.