Good Eats: Grilled Banana S'mores

Jim and I continue to slowly but surely make our way through Weber's Way to Grill. We have made and enjoyed 11 delicious dishes from the cookbook. This weekend, we dined on Cabernet Burgers With Rosemary Focaccia before indulging in these ooey-gooey Grilled Banana S'mores. If you have a sweet tooth, these s'mores are for you! Made with an entire bag of mini-marshmallows and a generous helping of chocolate chips, these s'mores are packed with sugar! We could feel the sugar on our teeth when we were done eating!

We could only make a small dent in the pan of s'mores on Saturday night, so there was plenty left for me to have a helping for breakfast on Sunday morning. Who needs coffee when you've got grilled banana s'mores to wake you up?

Recipe for: Grilled Banana S'mores
From: Weber's Way to Grill

Ingredients:

Crust
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1 egg yolk

1 tablespoon unsalted butter, melted
1 teaspoon brown sugar
2 medium bananas, firm but ripe
4 cups mini marshmallows
1/2 cup semisweet chocolate chips

Directions:
1. Prepare the grill for indirect and direct cooking over medium heat.
2. In a large bowl combine the crust ingredients and mix well. Firmly and evenly press the mixture into the bottom of an 8x8 inch baking pan. Grill the crust over indirect medium heat, with the lid closed as much as possible, until firm, 6 to 8 minutes. Remove the crust from the grill and set aside to cool for about 10 minutes. This will allow the crust to set.
3. In a small bowl combine the butter and brown sugar. Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Liberally brush the cut sides of the bananas with the butter mixture.
4. Grill the bananas, cut sides down, over direct medium heat, with the lid open, until they start to soften, 2 to 4 minutes, without turning. Let cool briefly and then score the bananas into 1/2 inch thick slices, cutting through just to the peel.
5. Fill the pan with 2 cups of the marshmallows, making sure they cover the bottom of the crust evenly. Next scoop out and distribute the slices of grilled banana, followed by the remaining 2 cups of marshmallows.
6. Grill the pie over indirect medium heat, with the lid closed, keeping the temperature of the grill as close to 400 degrees as possible, until the marshmallows have puffed up and start to brown, 5 to 7 minutes. At this point carefully sprinkle the chocolate chips over the top and continue cooking until the chips appear glossy and melted, about 2 minutes. Remove the pie from the grill and let cool for 5 minutes. Spoon into small serving bowls and serve warm.