Greetings. Since my room is approximately 500 degrees right now, there’s a slim to zero percent chance that I’ll be able to sleep any time soon, so let’s talk about banana bread! And s’mores! And what happens when you have frozen bananas and leftover s’mores supplies! Here’s a hint: look down.
It all started when I needed to bring a dessert to my work picnic a couple weeks ago. I used this recipe for s’mores cookies (see below crappy phone photo) and they were [thumbs up emoji]! I’m happy pre-smashed graham cracker crumbs are a thing, because I was a little worried I was going to need to spend some quality time with a large ziploc, full sized graham crackers, and a mallet. I would definitely encourage you to try the cookie recipe, and then use your leftover marshmallows, chocolate and graham cracker crumbs to make banana bread. The graham cracker crumbs add a nutty, caramel-y flavor and you really just can’t go wrong with anything involving melted marshmallows and chocolate.
- 3 extra ripe bananas
- 1/3 cup melted butter
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch salt
- 1 1/4 cup all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 cup mini marshmallows or large marshmallows cut into pieces
- 1/2 cup semi sweet chocolate chips or a bar broken into small chunks
- Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
- In the bowl of an electric mixer or a regular bowl with your wicked mixing skills, cream together bananas, butter, sugar, egg and vanilla
- Sprinkle baking soda and salt on top of the batter and mix in, then add chocolate chips and marshmallows.
- Lastly, add graham cracker crumbs and flour into the mix one half cup at a time until well incorporated.
- Pour batter into the loaf pan and bake for an hour, or until a toothpick inserted into the center comes out clean.