Baked Banana Boats
- 8 firm, ripe medium bananas
|S'MORE||1/2 cup (125 mL) each:||milk chocolate morsels|
chopped graham crackers (2 ½ whole crackers)
|COOKIES 'N CREAM||½ cup (125 mL) each:||semi-sweet chocolate morsels|
chopped chocolate cream-filled cookies (5 total)
|GERMAN CHOCOLATE||1/3 cup (75 mL) each:||milk chocolate morsels|
sweetened flaked coconut
|CHOCOLATE RASPBERRY TRUFFLE||½ cup (125 mL) each:||semi-sweet chocolate morsels|
fresh raspberries (Keep separate from morsels and marshmallows and place onto bananas last.)
|CHOCOLATE PEANUT BUTTER||½ cup (125 mL) each:||chopped classic peanut butter cups (2 pkg/4 peanut butter cups total)|
dry roasted peanuts, chopped
Choose a variation. Preheat oven to 350°F (180°C).
Lay bananas on Cutting Board. Trim banana stems. Using Petite Paring Knife, make a small cut at the stem end of each banana. Pull off top half of each banana peel, leaving the bottom of the peel intact. Using loop end of Core & More, scoop out enough banana to create a well (see Cook’s Tips). Arrange bananas in Shallow Baker.
- 8 servings of 1 banana boat
Nutrients per serving:
U.S. Nutrients per serving (average of all - 1 banana boat): Calories 112, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 1 mg, Sodium 34 mg, Carbohydrate 14 g, Fiber 1 g, Protein 1 g
The loop end of the Core & More fits in the banana perfectly and creates the right size well. See step 2.
Even though the skin of the banana turns black during baking, the fruit on the inside stays a golden yellow color.