Banana Boats 3 Ways

Banana Boats may be a blast from the past, but these little beauties are not only super simple and great for camping, they are deliciously addictive dessert.

Three different version of banana boats

Don’t you love how random memories of your childhood come out of nowhere sometimes. The other day I made a comment to Bec on how much chocolate we had in the fridge leftover from Easter. I then randomly remembered a dessert that we used to make in Scouts (yes I was a Scout in my younger days) when we went hiking trips.

What we used to do was grab a banana, cut a slit in it to add what ever chocolate bar we had in our bags then wrap it in aluminium foil and put under the coals to cooked. I thought I’d give it a go and it’s as delicious as I remember it as a kid. 


There is really no limit to what you can add to the banana like marshmallows, a mars bar or snickers. I have got three possible ways you can have a go with this. My favourite was using a plain chocolate egg with a couple of white chocolate dots adding some dried fruit and crushed peanuts in it to recreate the Cadbury fruit & nut chocolate flavour. 
It’s a little quirky and different but a fantastic, quick and totally decadent dessert that everyone will love.

Banana Boats 3 Ways

5 from 2 votes
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Dessert
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 3 bananas

  • 1 snack size kitkat

  • 1 caramello koala

  • 6 chocolate & white chocolate dots

  • 1 tsp mixed dried fruit

  • 1 tsp crushed peanuts

Directions

  • Preheat your oven to 220°C.
  • With you knife cut a slit in the banana making sure you don’t cut all the way through.
  • Gently push you chocolates, nuts & fruit into the banana evenly across.
  • Individually wrap the bananas in aluminium foil loosely.
  • Place in the oven for 10-15 min.
  • Remove them from the oven, unwrap & serve. YUM!

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2 Comments

  1. You’ve nailed this. What a great idea. Really easy for me to make too.

     

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