S’mores Banana Bread.
Super-moist brown sugar banana bread infused with your favorite s’mores flavors. Including toasty marshmallows on top!
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!
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!
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:
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!
Moving onto the s’mores flavors. They’re all here!
√ 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:
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.
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 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!
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
- 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
- 1 teaspoon ground cinnamon
- 1 Tablespoon (8g) granulated sugar
- 3 full-sheet graham crackers, ground into fine crumbs*
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
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Another way to celebrate National Banana Bread Day?
Butterscotch Streusel Banana Bread – recipe on page 6 in my cookbook
And bring summertime inside with my S’mores Brownie Pie!
See more s’mores recipes.
See more banana bread recipes.