Skip to main content

Banana Boats

Try this tasty and healthy campfire treat. A fun recipe for kids to help make!
Grilled bananas topped with pineapple and shredded coconut shown on a serving platter.
Prep time: 5 minutes
Cook time: 5 minutes
Makes: 1 banana
Nutrition Facts: View label

Ingredients

1 banana with peel
1 Tablespoon crushed pineapple
1 Tablespoon coconut flakes

Directions

  1. Wash hands with soap and water.
  2. Rinse the banana under running water before preparing.
  3. Leave the peel on the banana and make a deep cut down the long side through the peel and into the banana. Do not cut all the way through.
  4. Gently pull the banana apart at the cut to make a pocket in the banana.
  5. Fill the pocket with crushed pineapple and top with coconut flakes.
  6. Wrap the banana in foil. Place on a grill or near the coals of a campfire.
  7. Heat until warm, about 5 minutes at medium high heat.
  8. Carefully remove the foil packet from the heat. Let cool slightly and remove foil. The peel may be black but the inside will be warm and delicious.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Not grilling?  Bake the foil packets in the oven at 350 degrees F for about 15 minutes.
  • Try other fillings – peanut butter, chopped nuts, other fruit, a drizzle of honey or a sprinkle of cinnamon.
  • Honey is not recommended for children under 1 year old.

Comments

We tried this recipe at our 4th of July BBQ. My kids loved it!

You might also like...

Recipes A to Z (without photos)

No-Yeast Pizza Crust
Pizza dough shown with smeared red sauce and pizza toppings.

No-Yeast Pizza Crust

A quick and easy way to make homemade pizza crust without yeast. Great idea for your next family dinner!
Prepare:
15 minutes
Cook:
20 minutes
Makes:
1 12-inch crust
Wild Rice with Salmon Stew
Bowl of rice with a salmon and vegetable topping.

Wild Rice with Salmon Stew

Filling and flavorful meal combining fish, vegetables and whole grains with herbs and lemon.
Prepare:
20 minutes
Cook:
30 to 40 minutes
Makes:
8 Servings
Veggie Patties
Plate of vegetable and potato patties served with a creamy sauce and microgreens on top.

Veggie Patties

Quick 30-minute meal with carrots, zucchini and potatoes. Works well with most any vegetables and seasonings.
Prepare:
20 minutes
Cook:
10 minutes
Makes:
14 patties
Vegetarian Tamales
Plate of corn husks with a doughy vegetable filling.

Vegetarian Tamales

Thanks to Victor Villegas and the OSU Extension Latin Heritage Workgroup for this recipe.
Prepare:
1 hour
Cook:
45 minutes
Makes:
15 Tamales
Roasted Garlic
Heads of golden-brown, tender roasted garlic.

Roasted Garlic

Roasting garlic brings out sweet and mellow flavors that go well with many recipes. Freeze extra to keep on hand.
Prepare:
5 minutes
Cook:
40 minutes
Makes:
3 Tablespoons
Lemon Dill Brussels Sprouts
Plate of brussels sprouts with a creamy yogurt dressing.

Lemon Dill Brussels Sprouts

Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups