I spent many summer nights with cousins around backyard campfires toasting marshmallows. Those are my favourite summer memories! I cannot recall ever eating a campfire banana.
Ingredient
– 3 teaspoons chia seeds or ground flax + 1 tablespoon water optional– 1 1/4 cups old fashioned oats use gluten free if needed– 1 cup almond meal may sub all-purpose flour– 1/3 cup pure maple syrup may sub brown sugar– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 8 tablespoons unsalted butter softened (If vegan use coconut oil)– 2 teaspoons vanilla extract– 4-8 ounces semi-sweet or dark chocolate chopped– 4 ripe but firm banana– Ice cream for serving
1
Heat your grill to medium-high. Mix water and chia seeds in a small bowl. Wait 5-10 minutes until the mixture thickens and becomes goopy.
Instruction
2
Mix oats, almond meal, maple syrup, baking soda, salt, coconut oil, and vanilla in a large bowl. Add the chia seed mixture and whisk well to moisten the oats. Mix in chocolate chips.
3
From stem to bottom, slice the banana peel and inside lengthwise. Cut the banana in half, excluding the tip.
4
Open the banana wide enough to fit the muesli mix within the skin. Fill the banana with cookie dough, letting some out the skin.
5
Grill or burn the bananas wrapped in aluminium foil. Leave for 8-10 minutes to melt the chocolate and cook the cookie.
6
I prefer to uncover the foil and cook the bananas until the muesli is crisp in the last five minutes.
7
Remove the bananas from their wrappers, peel them, add ice cream, and spoon it in.