4 ripe bananas
12 marshmallows (3 to 4 per banana), or a handful of mini marshmallows
12 squares dark chocolate (3 to 4 squares per banana)
1/4 cup caramel chips
8 graham crackers (2 per banana), crumbled
Cut a slit in the each banana, and open the skin up slightly. Scoop out a few small chunks of banana (and eat!).
Stuff 3 to 4 marshmallows in the scooped out sections of the banana, then tuck a square of chocolate beside each marshmallow. Sprinkle a few caramel chips over top.
Close the skin of the banana as much as you can, and place the bananas directly on a campfire grill. Alternatively, wrap the bananas tightly in foil and place directly on coals. (Be extra careful when pulling them out of the coals and opening.)
The banana skins will blacken as the bananas cook. Grill until the chocolate and caramel melt, and the marshmallows begin to look squidgy, 5 to 7 minutes.
Using metal tongs, carefully transfer bananas on plates. The bananas might release some water, if they do, use a paper towel to wipe off.
Sprinkle the crushed graham crackers over top, and serve with a spoon for scooping.
Recipe Notes
- Bananas cooked directly over the grill will have a slightly smokey flavor. When wrapped in foil, they have less smokey flavor and will take a few more minutes to cook.