Leave the peel on the banana and make a deep cut down the long side through the peel and into the banana. Do not cut all the way through. Slightly pull the cut apart to make a pocket in the banana. Fill the pocket with crushed pineapple and top with coconut flakes. Wrap the banana in foil. Place on a grill or near the coals of a campfire Heat until warm, about 5 minutes at medium high heat. Carefully remove the foil packet from the heat. Let cool slightly and remove foil. The peel may be black but the inside will be warm and delicious. Refrigerate leftovers within 2 hours.
NotesNot grilling? Bake the foil packets in the oven at 350 degrees for about 15 minutes. Try other fillings peanut butter, chopped nuts, other fruit, a drizzle of honey or a sprinkle of cinnamon. Honey is not recommended for children under 1 year old
1 banana with peel
1 tablespoon crushed pineapple
1 tablespoon coconut flakes
MaterialsKnife, Foil, Grill/Campfire/Oven
More About Banana
How to Select
Choose bananas with slight green on stem and tip. They should be firm, without bruises.
How to Store
Store unripe bananas at room temperature. Store ripe bananas in refridgerator for up to two weeks; skin may turn black.
How to Prepare
After peeling, bite right in or cut into slices and use as a topping for oatmeal, cereal or in a fruit salad!
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