One bowl banana bread topped with marshmallow bits, more chocolate and graham cracker.
Banana bread cravings are a constant over here as you guys see. I try to eat with the seasons whenever I can (like more squash and pumpkin in the fall/winter) but when I love something, a season isn’t going to stop me.
While my love for banana bread has been around for quite a long time, I have also noticed that it's become one of the quarantine baking trends (along with pancake cereal and sourdough). Well, you know that that's not going to stop me from baking something that I love.
I am 100% one of those people who overestimates the amount of bananas I’m going to eat within a week. I’ll go to the store and pick a bunch of perfectly sized bananas, only to panic as I try to eat them before they all go bad. I try to get them when they are greener, so that they'll slowly ripen, but just like avocados, one day they're perfect and the next they're mush.
Thankfully, bananas are a fruit that is equally as good when they become too ripe. There are endless possibilities that can be made with mushy bananas, including my absolute favorite - banana bread.
As you can see, I am no stranger to this wonderful banana-y creation:
This time, however, I was inspired by my weekly cupboard shopping trips; where I stumbled upon some unopened graham crackers. I thought it would be nice to make something to use those up. I turned to my left and noticed that I had a couple of very brown bananas sitting in my fruit bowl.
Low and behold, the idea for s’mores banana bread was born.
The best banana recipe of all time.
This banana bread is dangerous I have to warn you. It has a base of graham cracker crumbs, delicious banana bread and chocolate chips mixed in, and then topped with marshmallow bits, more chocolate and graham cracker. It’s sweet and totally irresistible. Made in one bowl, so you won’t make a mess of the whole kitchen. Woohoo!
Enjoy friends!
S'MORES BANANA BREAD
Serves 8-10
INGREDIENTS
1 Tbsp coconut oil, melted
3 large bananas, mashed
1 egg
1 tsp vanilla
2 Tbsp honey
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup chopped chocolate, divided
6 graham crackers, crumbled and chopped
1 cup mini marshmallows
INSTRUCTIONS
Preheat oven to 350 F and line a bread dish with parchment paper.
Spread the melted coconut oil over the bottom of the pan and crush 2 graham crackers. Place crushed graham crackers on top of the melted coconut oil. Set aside.
In a large bowl, mash bananas. Whisk in eggs, then add vanilla and honey.
In a small bowl, mix together flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir to combine. Add in half of the chocolate.
Pour into pan, on top of graham crackers, adding rest of chocolate, graham crackers, and marshmallows on top.
Bake for 55-60 mins or until toothpick inserted comes out clean.
Let cool in the pan on a wire rack before serving.
Serve and enjoy!
NOTES
This will stay good for a few days on counter or fridge. I wouldn't reccomend freezing it because of the graham crackers on top.
Comments