S’mores Banana Bread.

Super-moist brown sugar banana bread infused with your favorite s’mores flavors. Including toasty marshmallows on top!

S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

Happy National Banana Bread Day! Yes, I’m a nerd and I follow food holidays. I hope you celebrated National Margarita Day yesterday. ;)

(Um, don’t worry… it’s not too late for a late margarita celebration.)

I’m very excited about today’s recipe. I’ve been dreaming about summer campfires, flip flops, and toasty s’mores for the past 4 weeks. It’s keeping me warm underneath the 12 inches of snow we recently had. It might not feel like summer outside yet, but today we’re bringing summertime s’mores inside. No campfire required!

S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

The base for this recipe is my standard, go-to banana bread.

As a bonafide banana bread lover, I’ve tried several recipes and methods for this quick bread. Oil or butter? 1 egg or 2? Brown sugar or white? I baked about 9 different loaves before deciding on the winner last year. I posted my Best-Ever Banana Bread recipe last May and you all seem to love it too!

Today’s s’mores version takes the bread to the next level. Dotted with chocolate chips, swirled with soft graham cracker crumbs and cinnamon, and topped with big toasted marshmallow pillows. It will blow your mind!

S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

Let’s discuss a few important ingredients. First – the softened butter. Butter must be room temperature and softened; not melted in the slightest. You should be able to press your finger into the stick of butter and make an indent easily, without your finger sliding anywhere. Firm, yet slightly soft.

Here is a photo of what your softened butter should look/feel like:

Softened Butter - tips for what it should look and feel like in your recipes. sallysbakingaddiction.com

I sweeten my banana bread exclusively with brown sugar. Brown sugar serves many purposes in this recipe. I use it not only to sweeten the bread, but to impart moisture. It will also leave a slight molasses flavor, something that pairs wonderfully with the flavors of banana, cinnamon, and s’mores. You’ll love all of this bread’s flavors!

The yogurt – very important ingredient here. The yogurt supplies moisture, as well as leaves the bread’s crumbs nice and tender. Plus, if you use Greek yogurt like I do – your s’mores banana bread will have a slight protein punch.

Now, the bananas. Perfectly speckled, brown spotted sweet bananas. Extra ripe = extra flavorful. You’ll need four large bananas. The riper, the better!

Perfectly spotted bananas for my banana recipes

Moving onto the s’mores flavors. They’re all here!

 Chocolate
 Graham Cracker
 Toasted Marshmallow

You’ll add chocolate chips right to the banana bread batter. Careful not to overmix. Overmixing = tough, dense-textured bread. A far cry from the soft, tender, melt-in-your-mouth crumb you’re going after.

The graham crackers are layered into the bread with some cinnamon and sugar, creating a beautiful swirl in the center. Similar to my Cinnamon-Swirl Banana Bread. The graham cracker crumbs do not stay crunchy. Rather, they melt down into the bread creating a soft, graham-like ripple in each slice.

Bake the bread for about 60 minutes, then remove from the oven and stick some marshmallows on top. Then, return to the oven and bake for about 5 more minutes until the marshmallows puff up and lightly brown. A few visuals:

How to make S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

Don’t you want to just pick each gooey marshmallow off?!

Now the hardest part – waiting for the bread to cool. You must let it cool completely or it will not slice neatly and you’ll have marshmallow goo all over the place.

Tasty, yes. Clean, no.

I let my banana bread cool overnight. If you’re anything like me, you prefer the taste of banana bread on the next day. The banana flavor has settled and significantly intensified, and the cinnamon/graham flavors are more pronounced. I find the bread to be more moist on day 2 as well. It’s a win-win-win situation.

S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

A trick to slicing the s’mores banana bread: make sure you run your very sharp knife under hot water and wipe off with a paper towel before each cut. Otherwise, your marshmallow will not slice. It will just stick to your knife.

I learned this the hard way with my S’mores Brownie Pie. Always use a hot knife!

S'mores Banana Bread - all your favorite s'mores flavors baked into my favorite super-moist banana bread!

 S’mores love at first bite. Kissed with cinnamon, speckled with chocolate, topped with sticky marshmallow. There won’t be a crumb leftover of this indulgent banana bread!

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S'mores Banana Bread

Super-moist brown sugar banana bread infused with your favorite s'mores flavors. Including toasty marshmallows on top!

Yield: 1 loaf

Prep Time: 15 minutes

Total Time: 1 hour, 20 minutes plus cooling

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) light brown sugar (or dark brown sugar)
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80g) Greek yogurt*
  • 2 cups mashed bananas (about 4 large very ripe bananas)
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (135g) semi-sweet chocolate chips
  • 20 marshmallows

Cinnamon-Graham Swirl

  • 1 teaspoon ground cinnamon
  • 1 Tablespoon (8g) granulated sugar
  • 3 full-sheet graham crackers, ground into fine crumbs*

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.

Make the bread: Using a hand-held or stand mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute. Remove the bowl from the mixer if using a stand mixer. Set aside.

In a large bowl, toss the flour, baking soda, and salt together until combined. Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients. Slowly stir everything together until no more flour pockets remain. Do not overmix. Fold in the chocolate chips.

Make the swirl: Toss the cinnamon-graham swirl ingredients together in a small bowl. Spoon 1/2 of the banana bread batter into the prepared baking pan. Top with the cinnamon-graham mixture, then the remaining batter. Bake for 50-60 minutes, loosely covering the bread with aluminum foil at the 30 minute mark. This will prevent the top and sides from getting too brown. You want to bake it until the center is no longer gooey. Remove from the oven and stick the marshmallows into the top of the bread, pressing them down firmly. Return bread to the oven for 5 more minutes to toast the marshmallows.

Remove from the oven and allow the bread to cool completely. To slice, run a very very sharp knife under hot water, then wipe off with a paper towel between each slice. Bread stays fresh for up to 5 days at room temperature or 2 months in the freezer. But it won't last that long! 

*Either Greek or regular (non-Greek) yogurt are fine. Plain, vanilla, or honey flavored preferred. I typically use nonfat but low fat is ok.

*About 1/3 cup graham cracker crumbs

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Here’s my Best-Ever Banana Bread with Cream Cheese Frosting

Best-Ever Banana Bread with Cream Cheese Frosting

 

Another way to celebrate National Banana Bread Day? 

Butterscotch Streusel Banana Bread – recipe on page 6 in my cookbook

Butterscotch Streusel Banana Bread recipe in Sally's Baking Addiction Cookbook

 

And bring summertime inside with my S’mores Brownie Pie!

S'mores Brownie Pie

 

See more s’mores recipes.

See more banana bread recipes.

 

 

 

   

64 Responses to “S’mores Banana Bread.”

  1. #
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    Averie @ Averie Cooksposted February 23, 2014 at 1:21 pm

    What a fun recipe, Sally! I love banana bread AND smores! In fact, great minds…I have a smores recipe already made. It’s on my calendar for this coming week to be posted. Thankfully nothing to do with banana bread though LOL. Pinned :)

    Reply

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    Laurenposted February 23, 2014 at 1:35 pm

    This is a great idea for a banana bread! The swirl with the graham crackers sounds like the kind you find in graham cracker ice cream which is DELISH. I definitely would have a hard time keeping my hands from picking off the marshmallows on the top :P

    Reply

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    Eveposted February 23, 2014 at 2:14 pm

    This looks so good, I love the combo of the cinnamony graham cracker with the ripe banana, yum! Would I be able to use marshmallow Creme or homemade marshmallow frosting instead of the whole mallows and pop it in the oven for a couple of minutes? Most of the mallows in Scotland aren’t veggie!
    Love the blog, how do you come up with so many great recipes?
    Thanks, Eve

    Reply

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    Chelsea @ Gal on a Missionposted February 23, 2014 at 2:26 pm

    I love how creative this recipe is, Sally! So much fun!

    I love celebrating food holidays as well. Cannot wait to give this a try – we love banana bread around here. :)

    Reply

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    Sarah Abdul Rahmanposted February 23, 2014 at 2:31 pm

    That looks too good to be true. Think of all the things you could spread on that *thinks of biscoff, Nutella and oddly enough hummus (??)*
    You are so spontaneous with your recipes, putting awesome-sauce twists into them!

    *creepy voice* I’m lovin’ it.

    Reply

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    Dorothy @ Crazy for Crustposted February 23, 2014 at 3:13 pm

    This is so amazing. Like, 1000x amazing! Those toasty marshmallows are perfection.

    I’m a dork too…just wait until Pi Day! :)

    Reply

    • Sallyreplied on February 23rd, 2014 at 6:01 pm

      YES! I can’t wait for your Pi Day celebrations.

      Reply

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    Ari @ Ari's Menuposted February 23, 2014 at 3:33 pm

    OMG those toasty marshmallows on top are totallllly calling my name! Paired with banana bread and melty chocolate? Who needs the knife, I’ll just dive right in. ;)

    Reply

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    Caley Buxtonposted February 23, 2014 at 4:20 pm

    I don’t really like bananas, but I am CRAZY about banana bread, and graham crackers are a wonderful addition! I totally understand your wish for summer…it’s been slightly warmer here lately, but I swear we haven’t had a wind-less day in a month! I’m so sick of it! Baking seems like the perfect remedy, and this recipe looks amazing!

    Reply

    • Sallyreplied on February 23rd, 2014 at 5:58 pm

      That’s hysterical Caley. You hate bananas but love banana bread! It was 60 degrees today, such a breath of spring air! But it’s going to snow again on Wednesday. This winter is officially endless.

      Reply

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    Jen and Emily @ Layers of Happinessposted February 23, 2014 at 4:24 pm

    Wow. This is awesome. The perfect toasty marshmallows on top of banana bread reminds me of my childhood favorite Pb, Banana, and Fluff sandwich! And don’t worry, I’m nerd who follows food holidays too! But I don’t think we are nerdy… we are just always looking for a reason to bake/celebrate ;)

    Reply

    • Sallyreplied on February 23rd, 2014 at 5:57 pm

      I loved fluffernutter sandwiches with banana slices! I like your view of it. No, we aren’t foodie nerds. We’re just bakeaholics!

      Reply

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    Stephanie @ Girl Versus Doughposted February 23, 2014 at 4:46 pm

    Oh why am I allergic to bananas?? I really would be happy to just smell this bread, though. And eat the marshmallows off the top. :)

    Reply

    • Sallyreplied on February 23rd, 2014 at 5:57 pm

      I have no idea you were allergic to bananas, Stephanie! But I have to be honest, the marshmallows on top were my favorite part!

      Reply

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    Kayle (The Cooking Actress)posted February 23, 2014 at 5:08 pm

    *mouth hanging open* SMORES smores banana bread!!! Oh my goooshhhhh! LoOve the toasty marshmallows and graham goodness and just everythiiiing!

    Reply

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    Gloria // Simply Gloriaposted February 23, 2014 at 5:45 pm

    The hardest part is having to wait for it to cool… I have no patience! Loving the gorgeous toasted marshmallows up on top. Very creative!

    Reply

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    Amyposted February 23, 2014 at 6:03 pm

    This recipe is SO creative!! And those marshmallows on top are the best touch; they’re absolutely gorgeous and so inviting! I’ve been addicted to the S’mores Ice Cream by Dreyer’s lately, and the graham cracker swirl is my favorite part. I’d definitely need a little extra of that in my slice of banana bread! ;) Great tip about the hot/moist knife too! I learned that the hard way when making gummi candy last spring. Oof!

    Reply

    • Sallyreplied on February 23rd, 2014 at 6:08 pm

      I need to find that ice cream, Amy! And homemade gummies. So good!

      Reply

      • Amyreplied on February 23rd, 2014 at 6:26 pm

        I know they make it as a Slow-Churned flavor, not sure about regular… And I was super excited about those gummies. My guy rarely eats any of the sweet treats I make, but he went through half the batch of those. He’s a sucker for fruity candy!

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    Elizabeth @ Confessions of a Baking Queenposted February 23, 2014 at 8:35 pm

    What a fabulous banana bread!! Banana bread is one of those things that never gets old. I am off to Sydney in 6 weeks and when we were there last time we had banana bread for breakfast almost every morning, plan to do the same this time as well- they sell it everywhere there!! Although nothing quite like this spectacular smores one!

    Reply

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    Megan @ The Cooking Canvasposted February 23, 2014 at 9:38 pm

    Oh my goodness. This is perfect. My husband LOVES s’mores and bananas. Combining them will simply knock his socks off. Making this next weekend as a surpirse. Thank you!

    Reply

    • Sallyreplied on February 24th, 2014 at 2:31 pm

      Let me know how you both like this bread if/when you try it out Megan!

      Reply

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    Erinposted February 23, 2014 at 9:53 pm

    Holy cow. The swirls, the marshmallows. It’s all so beautiful and delicious. Love this! And “(Um, don’t worry… it’s not too late for a late margarita celebration.)” had me cracking up; a housemate and I realized just today that the holiday was yesterday and said pretty much those exact words. Always time for a margarita celebration. ;) Anyway, this is delicious and beautiful and getting pinned! Hope you had a fun weekend celebrating your friends!

    Reply

    • Sallyreplied on February 24th, 2014 at 2:30 pm

      I am sad to say that I had sangria on national margarita day. Oh well, maybe I’ll celebrate tonight! Monday calls for a little celebration, especially after having two recipe fails this morning. Not the way to start a week! Hope you had a great weekend too, Erin.

      Reply

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    Teresa Dposted February 23, 2014 at 10:15 pm

    Hey Sally! OMG THIS LOOKS DIVINE! I could live off of s’mores! I may have to make this soon, I have bananas browning on my kitchen counter as we speak! Also, I made your fabulous chewy chocolate chip cookies for my boyfriend on Valentine’s Day! He LOVED them! And I did too! I followed the directions to the T and they were absolutely perfect! Thanks for another great recipe!

    Reply

    • Sallyreplied on February 24th, 2014 at 2:28 pm

      I’m happy you loved those cookies! They’re one of my favorites. And this bread… has your name written all over it! You gotta try it next Teresa.

      Reply

  18. #
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    Tieghanposted February 23, 2014 at 11:38 pm

    banana, chocolate and marshmallows?? winning combo right there, Sally! Love this bread!

    Reply

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    Shashi @ RunninSrilankanposted February 24, 2014 at 10:46 am

    Wow – cinnamon, chocolate chips, graham crackers and marshmallows and no fire needed! This puddle beside my keyboard is NOT drool! :)

    Reply

    • Sallyreplied on February 24th, 2014 at 2:10 pm

      Haha! You’ve gotta try this bread Shashi!

      Reply

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    Sherryposted February 24, 2014 at 11:03 am

    I have been making breakfast treats from your website for my daughter and the rest of the Think Day team at her school for the past month on Tuesdays. They will FLIP over this. Would it be possible to make this recipe into muffins instead. It might be easier for my daughter to transport.

    I would love to make this for next Tuesday. Thank you!

    Reply

    • Sallyreplied on February 24th, 2014 at 2:08 pm

      Hi Sherry! Yes, this banana bread would be SO fun as muffins. That way you won’t even have to slice them, which creates the gooey mess anyway. I would say about 18-20 minutes in the oven. Remove from the oven afar about 15 minutes (or until the centers are no longer liquid-looking), then press a few marshmallows on top to toast them.

      Reply

      • Sherryreplied on February 25th, 2014 at 9:16 am

        THANKS!!!! I cannot wait to try these, and my daughter cannot wait to eat them!!!!! Good for the brains!!!

  21. #
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    Beth @ bethcakesposted February 24, 2014 at 12:16 pm

    I wish toasted marshmallow pillows were a real thing. Things could probably get pretty sticky, but I’d totally buy them. :) I am so glad you thought to put banana bread and s’mores together. Seriously, what a combination! This bread looks absolutely decadent!

    Reply

    • Sallyreplied on February 24th, 2014 at 2:03 pm

      Pillows made from toasted marshmallows. I’d sleep happily, despite the stickiness. lol

      Reply

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    Jessicaposted February 24, 2014 at 12:16 pm

    Umm first of all YUMM! and second, how do you know about all these food holidays? lol …If there is a website or something, I would love to see it, I could always use more excuses to bake your recipes :D

    Reply

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    Ksenijaposted February 24, 2014 at 12:35 pm

    this just looks mouthwatering. Will definitely give its try this week.
    Please check my attempts on making baking healthy on my blog

    x

    K

    Reply

  24. #
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    Sineadposted February 24, 2014 at 12:35 pm

    Genius idea! This combination sounds so amazing, I need to try this soon!

    Reply

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    Erin @ The Spiffy Cookieposted February 24, 2014 at 2:19 pm

    Now that is one awesome variation on banana bread!

    Reply

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    Claudia Marcela Ramosposted February 24, 2014 at 2:47 pm

    Hola Querida Sally.
    Es sorpendente como me llega las fotos de tus creaciones, en mi país decimos
    que se nos hace agua la boca cuando algo nos gusta mucho al verlo.
    Me gustan mucho los plátanos como los malvaviscos ,lo que no se consigue
    es el yogur griego pero bueno lo reemplazo por otro común.
    En estos día se lo voy a ser a mi familia y seguramente quedaran maravillados.
    Te mando un beso muy grande y hasta siempre.

    Reply

    • Sallyreplied on February 24th, 2014 at 8:08 pm

      Hola Claudia! Mi español no es bueno, lo siento por adelantado. ¿Está buscando un reemplazo para el yogur griego? Cualquier tipo de yogur o crema agria sería bueno. Espero que usted pueda entender eso! Gracias por la agradable comentario.

      Reply

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    Emanuelle @Manu's Kitchenposted February 24, 2014 at 5:05 pm

    Eek! This looks too good to be true!

    Reply

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    Michelleposted February 24, 2014 at 8:45 pm

    I GOT YOUR COOKBOOK!!! I cut open the package while I was eating some of your biscoff blondies I made the other day :)

    Reply

    • Sallyreplied on February 24th, 2014 at 8:46 pm

      SO EXCITING!!! Michelle, what will you make first? Enjoy!

      Reply

      • Michellereplied on February 25th, 2014 at 8:39 am

        probably the mixed berry fruit crisp :) i’m definitely going to try it with apples too!

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    Mary Francesposted February 24, 2014 at 9:05 pm

    This is the most creative thing I have seen in a REALLY long time! I bow to your culinary genius! Roasted smores on banana bread? With a cinn/graham swirl? Oh.my.gosh.cannot.process. Quick bread heaven right here!

    Reply

    • Sallyreplied on February 25th, 2014 at 8:18 am

      Yeah! Mary Frances, you’ve gotta try it.

      Reply

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    Emily @ Life on Foodposted February 24, 2014 at 9:36 pm

    What a fun new take on banana bread. Pure love coming from me to this bread.

    Reply

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    Nicole @ Culinary Coolposted February 24, 2014 at 10:54 pm

    Oh man, I’m going to dream about these tonight. I never would have thought to put marshmallows on top of banana bread – genius!

    Reply

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    Jennie @themessybakerblogposted February 25, 2014 at 7:27 am

    Who needs clean when taste is all that matters. This bread is so stinkin’ creative. Love! Pinned.

    Reply

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    Laura @ Laura's Culinary Adventuresposted February 25, 2014 at 10:38 am

    The browned marshmallows on top look delicious! I’ll have to try your banana bread recipe out. The brown sugar seems like a great addiiton!

    Reply

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    Jess @ On Sugar Mountainposted February 25, 2014 at 4:42 pm

    omg those marshmallows. I think my stomach just made an audible grumble that sounded like “banana bread”. Happy Banana Bread Day indeed! Pinning this immediately. :)

    Reply

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    Jessica @ Sprinkle Some Sugarposted February 28, 2014 at 11:04 pm

    Hi Sally! I just started my blog not too long ago and I have to say, your blog has given me so much inspiration! I love all of your recipes. This is such a fun twist on traditional banana bread! I love s’mores anything (I just posted a s’mores recipe today!) and I love banana bread. Both of them together?! What a combination! I would have never thought to put the two together. Definitely pinning!

    Reply

    • Sallyreplied on March 1st, 2014 at 7:39 am

      Good luck with your new blog Jessica! Love the name of it. Sprinkle Some Sugar – so fun! Thanks for pinning. :)

      Reply

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    Kristinposted March 4, 2014 at 8:43 am

    Even though I just got your book in the mail yesterday, this recipe has been on my to-do list and since I have bananas that I don’t want to get rid of, I’m going to make this today. Then comes the hard part of deciding what to make from the book first! Why did you have to come up with so many delicious recipes?! :)

    Reply

    • Sallyreplied on March 4th, 2014 at 9:20 am

      Thanks Kristin! Well I hope you enjoy this s’mores bread! And let me know what you end up choosing to make first from my book!

      Reply

      • Kristinreplied on March 4th, 2014 at 9:40 am

        I’m having trouble finding the Red Star yeast that you say you love. My local Stop&Shop doesn’t seem to carry it and neither does Pathmark. Any idea where I could track it down?

    • Kristinreplied on March 5th, 2014 at 6:04 am

      My marshmallows didn’t come out toasty like yours did, but still the BEST banana bread I have ever eaten in my life. Thank you so much for this blog, and your book. You’ve made me realize that baking (besides cookies and simple cakes) isn’t as intimidating as it seems! You’re an inspiration and a huge motivation! All hail Sally! :)

      Reply

      • Sallyreplied on March 5th, 2014 at 9:13 am

        Kristin, I’m so happy you said that. Baking is not hard! As long as you take your time and have fun doing it. If you want your marshmallows a little more toasty, move the oven rack up higher and keep in the oven for a couple more minutes to really brown.

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    Catherineposted March 4, 2014 at 6:40 pm

    OMGosh! That looks so good! When I was five I used to make banana bread and I loved it! I want to try this!

    Reply

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    Avra-Sha Faohlaposted March 30, 2014 at 10:32 pm

    Made this today and really enjoyed it! I didn’t have regular graham crackers but cinnamon, so I just crumbled them up and skipped adding cinnamon and sugar. I wonder if this will work with white whole wheat flour! I might just try it next time I have overripe banana. ;)

    Reply

    • Sallyreplied on March 31st, 2014 at 8:29 am

      So glad you made this bread and loved it! It would be wonderful with white whole wheat, no doubt about it.

      Reply

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    Emilyposted April 7, 2014 at 8:08 am

    YUM!! I made this and let it sit overnight and I cut it using your tip about running the knife under hot water and it worked lovely!! I noticed that the bread tasted better as the day went on!! My boyfriend loved it and I saved the last piece for him!

    Reply

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