Grilled Banana Boats Recipes

Steps:

• Slit each banana lengthwise through the peel, making sure not to cut all the way through to the other side. Stuff the bananas with marshmallows and chocolate chips.
• Wrap each banana in aluminum foil and cook over a fire, on the barbecue, or in a 300 degree oven for 5 minutes, or until chocolate is melted. Eat with a spoon.

Steps:

• Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F.
• With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.
• Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.
• Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)

Steps:

• Use a paring knife cut a canoe-shaped opening in the top of the curved side of the banana. Peel back the peel and slice the banana down the center lengthwise, being carefully not to cut through to the other side. Open up the banana, making a pocket for the candy. Scoop a small amount of the banana out. Sprinkle each banana with 1/4 cup chopped candy. Wrap the banana in foil and grill, covered, until the candies are melted and the bananas are soft, 15 minutes.

Steps:

• Cut 4 12-inch sheets of heavy duty foil. Set aside.
• Heat your grill. if using one of Kenyon's many grill options you'll want a medium heat (4 bars).
• With a sharp knife, make a deep lengthwise cut along the inside curve of each banana, being careful not to cut all the way through.
• Open slit to form pocket.
• Crimp and shape 1 sheet of foil around each banana, forming boats. Once foil is shaped, set aside again.
• Holding each banana with the pocket slits facing up, fill each with 1 tablespoon marshmallows, 1 teaspoon coconut and 1 teaspoon chocolate chips.
• Return each banana to its foil boat and seal the top of the foil, leaving 2 to 3 inches of headspace.
• Place bananas on the grill and cover for 4 to 5 minutes per side or until the marshmallows soften.
• If you would like, add extra toppings like nuts or whipped cream, after you have removed the bananas from the grill.
• serve warm and enjoy!

Steps:

• Stir together Parkay, brown sugar, peanuts, and chocolate chips in small bowl until well blended. Set aside.
• Grill bananas in their peels over low heat 5 minutes per side (peels will blacken).
• Remove peels from bananas.
• Slice inside curve of banana lengthwise about 1 inch deep.
• Fill slice with 2 tablespoons Parkay mixture.
• Add a wave of Reddi-wip along the bottom edge of banana.
• Repeat with remaining ingredients.
• Serve immediately.

Steps:

• Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats., Grill, covered, over medium heat until marshmallows melt and are golden brown, 5-10 minutes.