S’mores, a fireside classic and summer must—just got more ap-peel-ing.

Here’s why you have to get on board with my Banana S’mores: they feature all the ooey-gooey chocolate-marshmallowy feels you love with an extra layer of melt-in-your-mouth banana goodness. They are also a boatload of fun to eat straight out of the banana skin packaging.

To make ‘em, simply slice the skin of a ripe banana lengthwise, and be careful not to cut all the way through. Open the slit, creating a “boat”. Stuff the banana with chocolate chips and mini marshmallows, and wrap the banana loosely in foil before baking in the oven.

PS. I also show you how to make them in the air fryer, microwave and on the grill. Trust me, your crew will go bananas for this one!

Try these S’mores Pops!

(5 stars) 2 ratings

Banana S’mores

S’mores, a fireside classic and summer must—just got more ap-peel-ing.
Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
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Ingredients
 

  • 1 banana
  • 1 tablespoon semi-sweet or dark chocolate chips
  • 1 tablespoon mini marshmallows
  • Optional toppers: blueberries, chopped strawberries, or crushed graham crackers

Instructions
 

For Oven:

  • Preheat oven to 400ºF. Slice your banana lengthwise in the skin, without cutting all the way through to the bottom. You want the bottom skin intact to create a boat-like structure.
  • Gently spread open the banana to form a pocket. Insert the chocolate chips along the opening and gently push them down to set. Add the mini marshmallows and do the same, pressing them down into the opening best as you can.
  • Wrap the banana in aluminum foil, keeping it upright if possible, and crimping the foil at the top loosely (you want the foil closed on top, but not touching the banana or it’ll stick to the melty marshmallows when you take out of the oven).
  • Place directly on oven rack and cook until toppings are gooey and melty, for 6 to 8 minutes, Enjoy with a spoon right out of the banana skin!

For Grill:

  • Preheat grill to high heat. Slice your banana lengthwise in the skin, without cutting all the way through to the bottom. You want the bottom skin intact to create a boat-like structure.
  • Gently spread open the banana to form a pocket. Insert the chocolate chips along the opening and gently push them down to set. Add the mini marshmallows and do the same, pressing them down into the opening best as you can.
  • Wrap the banana in aluminum foil, keeping it upright if possible, and crimping the foil at the top loosely (you want the foil tightly closed on top, but not touching the banana or it’ll stick to the melty marshmallows when you take out of the oven).
  • Place on grill and cook for about 6 minutes, until toppings are gooey and melty. Enjoy with a spoon right out of the banana skin!

For Air Fryer:

  • Preheat air fryer to 400ºF. Slice your banana lengthwise in the skin, without cutting all the way through to the bottom. You want the bottom skin intact to create a boat-like structure.
  • Gently spread open the banana to form a pocket. Insert the chocolate chips along the opening and gently push them down to set. Add the mini marshmallows and do the same, pressing them down into the opening best as you can.
  • Place the stuffed banana (without any wrapping or foil) directly in the basket and cook until toppings are gooey and melty, about 6 minutes. Enjoy with a spoon right out of the banana skin!

For Microwave:

  • Slice your banana lengthwise in the skin, without cutting all the way through to the bottom.
  • Place on a microwave-safe dish and microwave the banana to soften it up for about 90 seconds.
  • Remove from microwave and gently spread open the banana to form a pocket. Insert the chocolate chips along the opening and gently push them down to set. Add the mini marshmallows and do the same, pressing them down into the opening best as you can.
  • Place the stuffed banana (without any wrapping or foil) back into the microwave for about 30 seconds to melt the chocolate and marshmallows, until toppings are gooey and melty, about 45 seconds. Enjoy with a spoon right out of the banana skin!

Notes

• For the best results, use bananas that are ripe, lightly speckled, and soft to touch. This enables the cooked banana to become perfectly soft during the short time it’s in the oven or on the grill—and blend with the gooey chocolate and marshmallows for an indulgent experience. 
• If your bananas are too firm, simply microwave in the skin beforehand to soften them up. To do so, just slice each banana lengthwise as directed below (about ¼ to ½-inch thick slice, leaving the bottom skin intact) and microwave for about 90 seconds. Then follow the instructions below for stuffing and cooking, according to your preferred cooking method. 
• You can make as many bananas as you’d like in the oven or on the grill all at the same time. You’ll need to make small batches in the microwave and air-fryer since cooking space is limited. 
• Feel free to sprinkle crushed graham crackers and berries on top of your finished s’mores.
• We eat the banana s’mores directly out of the peel!
Author: Joy Bauer, MS, RDN, CDN
Course: Dessert
Cuisine: American

Nutrition Information per serving

Calories: 170Carbohydrates: 36gProtein: 2gTotal Fat: 3.5g— Unsaturated Fat: 1.5g— Saturated Fat: 2gCholesterol: 0mgSodium: 0mgPotassium: 461mgFiber: 4gTotal Sugar: 22g— Natural Sugar: 15g— Added Sugar: 7gVitamin C: 10mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!