I've only recently become familiar with the campfire classic of banana boats—that's stuffed and roasted bananas—but when my Mom first saw me making them, she became instantly entrenched in fond memories of this banana dessert from her youth. If they have that type of multi-generational staying power, they must be considered serious eats.
There really isn't much too them. Just take a banana, split it lengthwise in the peel, stuff to your hearts content with various sweets, then place on the grill or wrap in foil and throw into a fire. What emerges is an utterly delicious mess to be eaten with a spoon.
My stuffing combo included milk chocolate, peanut butter chips, and mini-marshmallows. Incredible. The chocolate and peanut butter chips melted into that ubiquitous candy combo, which tasted great with the warm, creamy banana. The crisped marshmallows offered a bit of contrast in texture, and an additional cookout feel with their roasted flavor.
A classic from start to finish, these banana boats have now found a place in my heart, just as they did for my mother so many years ago.
In the peel, slice banana lengthwise, being careful not to slice all the way through the banana. Pry open sliced pocket and stuff with 1/4 of the chocolate chips and peanut butter chips. Top with 1/4 of the marshmallows. Repeat with remaining 3 bananas.
Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bananas on cool side of grill, cover, and cook until bananas have completely softened and peels have blackened, about 10 to 15 minutes. Remove from grill, let cool for 5 minutes, then eat with a spoon.