I'm a fan of a quick bread and it is my go to solution for overripe bananas on the kitchen counter. But since I make banana bread so often, I need to keep it varied and add some other flavor--some of my favorites being this celebration version and these two boozy versions, one with rum and one with bourbon. So the thought of transforming my go-to quick bread into a s'mores delivery vehicle, with crushed graham crackers, chocolate and marshmallows all throughout got me super excited for some overripe bananas. This bread is moist and full of flavor. The banana plays nice with each of the s'mores flavors, and the marshmallows get nice a gooey, exactly like a campfire marshmallow should get. Plus melty chocolate chips and a sweet graham crunch, and this bread is a lovely variation on banana bread.
Much as I loved this recipe, I might make a slight change Alyssa's version next time I make this. I followed Alyssa's recipe as she posted on her blog, What's Cooking, Love?, and used the mini marshmallows to mix into the batter and sprinkle on top. Much as I loved the gooey factor of this bread, I think I'd substitute the dehydrated marshmallow bits to mix in with the batter, and use the mini marshmallows for the top, just to keep some marshmallow integrity. Try it either way--I still really liked this bread the way I made it with Alyssa's instructions, but I'd like to see if the marshmallow bits would make a difference. This would also be a perfect bread to bake up in mini loaves for a bake sale or even as teacher gifts.
S'mores Banana Bread
Ingredients
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup sour cream
1 cup mashed banana (about 2 medium bananas)
1/2 cup crushed graham crackers
3/4 cup mini chocolate chips
1 cup mini marshmallows, divided
In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand held mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating after each addition.
Stir in baking soda and flour until combined, scraping sides of bowl as needed.
Stir in sour cream and banana, then add graham cracker, mini chocolate chips and 3/4 cup marshmallows and stir until distributed throughout.
Turn batter into a lightly greased 9 x 5 inch pan. Bake at 350 degrees F for 1 hour to 1 hour ten minutes until a tester inserted in the center comes out clean.
Remove from oven and sprinkle top with remaining marshmallows. Return to oven and bake for 2-3 minutes longer until marshmallows are melted and lightly toasted.
Remove from oven and let cool in pan for 10-20 minutes before transferring to a wire rack to cool completely.
Makes 1 loaf.
Happy Baking,
The Cookie Princess
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