Foil-pack banana boats with dark chocolate and peanuts

Built for immediate service. Refrigerate cooked leftovers within two hours; the banana goes substantially softer when reheated.

• Firm-ripe bananas4 ea
• Dark chocolate3 oz
• Salted roasted peanuts0.25 cups
• Ground cinnamon0.5 tbsp
• Heavy-duty foil4 sheet

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

About 0 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for foil-pack banana boats with dark chocolate and peanuts, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Use the declared outdoor heat. If no grill was declared, this dish should not be on the route — the plan stops rather than guessing.
4. Season, cook to the stated doneness, rest, then slice.
5. Hold time is short (6 min). Finish close to service. Do not guess a longer hold.
6. Leftover route: Built for immediate service. Refrigerate cooked leftovers within two hours; the banana goes substantially softer when reheated.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.