S’mores Banana Bread

A decadent and nostalgic twist on banana bread, featuring gooey marshmallows, melty chocolate, and the rustic crunch of graham crackers. Professional browning and layering techniques elevate this homey loaf into a bakery-worthy treat reminiscent of both campfire s’mores and classic French quick breads. Perfect for dessert or a showstopping brunch centerpiece.

By @The Sapor

Original recipe source

Cook time: 75 minutes

Servings: 10

Ingredients

• 0 parchment paper or use butter for greasing
• 0 butter for greasing, optional
• 113 g unsalted butter browned
• 1 tbsp heavy cream
• 3 mashed bananas ripe
• 105 g granulated sugar
• 118 g dark brown sugar or light brown sugar
• 2 eggs large
• 2 tsp vanilla extract
• 130 g sour cream
• 240 g all-purpose flour
• 1 tsp baking soda
• 0.25 tsp salt
• 60 g crushed graham cracker crumbs
• 125 g chocolate chips
• 45 g mini marshmallows
• 0 loaf pan prepared
• 0 aluminum foil for tenting, optional
• 0 mini marshmallows for topping
• 0 crushed graham crackers for topping
• 0 Hershey’s chocolate bars for topping
• 0 wire rack

Instructions

1. Preheat your oven to 425°F (220°C). Line a 1.5-pound loaf pan with parchment paper or thoroughly grease with softened butter, ensuring coverage in the corners.
2. Brown the butter in a saucepan over medium heat, swirling occasionally, until it smells nutty and appears golden with brown flecks at the bottom.
3. Immediately stir heavy cream into the hot browned butter. Set aside to cool for 10–15 minutes, allowing flavors to meld and avoiding curdling when mixing with eggs.
4. In a large bowl, whisk together the browned butter mixture, mashed bananas, granulated sugar, brown sugar, and eggs until the mixture is glossy and homogenous.
5. Add vanilla extract and sour cream to the bowl and whisk until just incorporated, ensuring the mixture is creamy and smooth.
6. In a separate medium bowl, whisk together flour, baking soda, and salt until evenly blended.
7. Add the dry ingredients and the crushed graham crackers to the wet mixture. Fold together gently with a spatula, mixing only until no dry flour remains.
8. Gently fold in the chocolate chips and mini marshmallows, distributing them evenly without overmixing.
9. Scrape the batter into the prepared loaf pan, smoothing the top with an offset spatula or the back of a spoon.
10. Bake in the center of the oven at 425°F for 10 minutes to encourage a domed top and lift.
11. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 45–55 minutes. Tent loosely with foil if the top is browning too quickly.
12. Remove the loaf from the oven and immediately scatter extra mini marshmallows and crushed graham crackers over the top.
13. Return the loaf to the oven for 3–5 minutes, or briefly broil for 30–60 seconds, until the marshmallows are golden and toasted.
14. While the loaf is still hot, gently press pieces of Hershey’s chocolate bar onto the top so they melt and become glossy.
15. Cool the loaf in the pan for 15–20 minutes before carefully lifting out and transferring to a wire rack. Allow to cool almost completely before slicing for clean cuts.