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S’mores Banana Bread

After falling back in love with banana bread, I’ve been having a ton of fun playing around with different flavors! My funfetti banana bread was such a hit I decided to continue following my husband’s suggestions and make this s’mores banana bread.

I wanted this banana bread to be packed with that campfire-inspired, toasted marshmallow flavor.

Giving This S’mores Banana Bread Its Campfire Flavor

This s’mores banana bread is filled with marshmallows and chocolate chips, but that didn’t feel like quite enough campfire flavor.

While I do add marshmallows into the batter, they totally dissolve as the banana bread bakes.

image of smores banana bread loaf cut open to show chocolate chips and toasted marshmallow topping

And when I say they dissolve, I mean they completely vanish and leave no trace! When you cut in, all you’ll see are the chocolate chips.

While it’s fun knowing they melted into the banana bread, I wanted to add a marshmallow component that’s actually visible once it’s baked. More importantly, I wanted to be able to toast the marshmallow!

My solution was to add a toasted marshmallow topping. It’s super easy to make and so much fun to toast!

I also added a bit more chocolate by drizzling a chocolate ganache under the marshmallow topping.

Not only do decorations enhance the flavor, they also make this banana bread a real show stopper.

I never thought I’d describe something as humble as banana bread as a smoke show, but here we are.

Why is It Better to Use Overripe Bananas In Banana Bread?

Most banana bread recipes insist on using only the ripest bananas, including this one. But why are overripe bananas better to bake with??

image of ripe bananas, ready to be used to make banana bread

There are actually several reasons. The first is that as a banana ripens, more of its starch is converted into sugar. This creates sweeter, more tender baked goods.

Another benefit of baking with super ripe bananas is that they’re super easy to mash up. This ensures your banana bread has a uniform, even texture without any unexpected chunks of banana.

Overripe bananas are also more aromatic and give baked goods a more intense banana flavor than yellow bananas.

image of banana bread batter being made with super ripe, brown bananas

The final and best reason (in my opinion) is that it uses up overripe fruit that would otherwise go to waste!

With all that being said, this recipe will still turn out if you use yellow bananas. It just won’t have as intense of a banana flavor!

Baking Hack: How to Quickly Ripen Bananas for Banana Bread

If you only have yellow bananas and want that intense banana flavor, don’t worry!

You can easily turn yellow bananas brown in a matter of minutes. Preheat your oven to 300 F/150 C and place your unpeeled bananas on a foil-lined baking sheet.

Bake them for about 15 minutes, until the banana skin is uniformly dark in color.

Let them cool on that pan for 10 minutes, then carefully peel and mash them.

image of moist classic banana bread, sliced and ready to be eaten

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe:

  • Overripe Bananas – If you don’t have overripe bananas on hand, bake yellow bananas at 350 F for about 15 minutes until the skin of the bananas are black.
  • Lemon Juice – Fresh lemon juice really helps enhance the banana flavor in this recipe and prevents the mashed bananas from browning!
  • All Purpose Flour – This recipe turns out best with AP flour, but you can use cake flour or a gluten free flour blend in its place if needed.
  • Oil – Any type of flavorless oil will work in this recipe! Canola, vegetable, sunflower, you name it! I wouldn’t recommend using olive oil though, it has too strong of a flavor.
image of marshmallows and chocolate chips in banana bread batter
  • Granulated Sugar – I think this banana bread has just the right amount of sweetness, but you can either increase or decrease the amount of sugar by 1/2 cup based on your preferences.
  • Buttermilk – You can also use whole milk, skim milk, full-fat yogurt, sour cream, dairy-free yogurt, or dairy-free milk (almond, soy, oat) if you’re dairy free.
  • Eggs – If you don’t have eggs on hand or can’t eat eggs, you can use flaxseed eggs in their place or 1/3 cup of unsweetened applesauce.
  • Chocolate chips – you can use milk, dark or semi-sweet chocolate to make the chocolate drizzle! Just be sure it’s a good quality chocolate, so it will melt down smoothly with the heavy cream.
  • Heavy Cream – Whipping cream can be used in place of the heavy cream to make the chocolate drizzle, but I don’t recommend using milk for this. It’s too thin and will throw off the consistency of the ganache.
  • Egg Whites – A great vegan substitute for 1 egg white is two tablespoons of aquafaba (chickpea liquid).

Tips for Making The Best S’mores Banana Bread:

  • Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
  • DO NOT OVERMIX YOUR BATTER! It will make your banana bread tense and chewy. Once you start to mix in the flour, be sure to mix the batter JUST until it’s combined. It’s ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.
  • To make gluten free banana bread, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to overmix your batter (helps give GF baked goods proper structure) and let the batter sit for at least 30 minutes before baking for best results.
  • Ingredients at room temp mix together better! Set cold ingredients ahead of time.
  • Bang your loaf pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface
  • Top your banana bread batter with graham cracker crumbs once it’s in the pan to give the banana bread a caramelized and crunchy top!
  • Decorate your banana bread with a bit of chocolate ganache and toasted marshmallow frosting to make it even prettier.

Making This S’mores Banana Bread in Advance & Storage Tips:

You can make this s’mores banana bread in advance! If stored in an airtight container, it can last overnight at room temp, up to a week in the fridge, or up to a month in the freezer.

It freezes extremely well, so don’t be afraid to make a double batch and freeze a loaf! Just wait to add the ganache and marshmallow topping until after you thaw it.

I like to wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.

When I’m ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before decorating it.

image of smores banana bread loaf cut open to show chocolate chips and toasted marshmallow topping

Let Me Know What You Think!

If you try this s’mores banana bread recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media!

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Yield: 8

S'mores Banana Bread

image of image of smores banana bread decorated with a chocolate drizzle and toasted marshmallow topping

This s'mores banana bread is just a delicious as it is gorgeous!! It's drizzled with chocolate ganache and topped with a toasted marshmallow frosting!

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 20 minutes


S'mores Banana Bread Recipe

  • 1 cup mashed bananas, about 2 large bananas (250g)
  • 1 Tbsp freshly squeezed lemon juice (15g)
  • 1/3 cup oil (75g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg plus one egg white, room temperature (86g)
  • 1 3/4 cups all-purpose flour, fluffed and level (220g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp salt (3g)
  • 1/3 cup buttermilk or whole milk (75g)
  • 2/3 cup mini chocolate chips (115g)
  • 2/3 cup mini marshmallows (33g)
  • 1/4 cup crushed graham crackers (20g)

Chocolate Ganache Drizzle

  • 1/4 cup milk or dark chocolate chips (45g)
  • 3 Tbsp heavy whipping cream (35g)

Toasted Marshmallow Topping

  • 1/4 cup granulated sugar (50g)
  • 1 large egg white, room temperature (30g)
  • 1 1/2 Tbsp boiling water (22g)
  • 1 tsp vanilla extract (4g)


S'mores Banana Bread

  1. Preheat oven to 350 F / 175 C and grease an 8.5x4.5-inch loaf pan with non-stick spray or butter.
  2. Mash 1 cup of overripe bananas and combine with 1 Tbsp of freshly squeezed lemon juice. This prevents the bananas from browning and brightens up their flavor. Set aside.
  3. Add 1/3 cup oil, 1/2 cup granulated sugar, and 1 large whole egg + 1 egg white into a large bowl. Beat on a medium high speed for about 2 minutes with either a hand mixer or a stand mixer with a whisk attachment. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Sift in 1 cup of all-purpose flour (the rest will be added in step 6), 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix on a low speed until just combined.
  5. Pour in 1/3 cup of buttermilk or whole milk and mix on a low speed until it's incorporated.
  6. Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour.
  7. Mix in the mashed banana/lemon juice mixture on a low speed until it is fully incorporated into the batter. Fold in 2/3 cup of mini marshmallows and 2/3 cup mini chocolate chips.
  8. Pour the batter into the prepared pan.
  9. Sprinkle 1/4 cup of graham cracker crumbs on top and pat them down on top of the batter.
  10. Bake on the upper baking rack for 55-65 minutes, rotating the pan halfway through to make sure it bakes evenly.
  11. Remove the loaf from the oven, and let it cool in the pan for 10 minutes. Transfer to a wire rack to finish cooling.

Chocolate Ganache Drizzle

  1. Place the 1/4 cup milk or dark chocolate chips and 3 Tbsp heavy cream in a heat proof bowl, making sure the chocolate chips are covered with cream.
  2. Heat in the microwave for 1 minute, then allow mixture to sit for 1-2 minutes.
  3. Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth. If it seems too thick, add in more heavy cream. If it seems too thin, add in a few more chocolate chips.
  4. Use a spoon to drizzle the ganache over the cooled banana bread.

Toasted Marshmallow Frosting (adapted from In Jennies Kitchen)

  1. In a large bowl, add 1/4 cup granulated sugar and 1 egg white. Mix on medium-high speed with a hand mixer for 1 minute, until it starts to thicken and look glossy.
  2. Continue to mix on a medium high speed and slowly pour in 1 1/2 Tbsp boiling water. Once incorporated, turn the mixer up to its highest speed and mix for 5 minutes.
  3. Add in the 1 tsp vanilla extract and mix on a medium speed until incorporated. The frosting should look shiny and have stiff peaks once it's ready.
  4. Spread this mixture on top of the ganache drizzle on the banana bread and toast with a kitchen torch to give it a toasted look.


Making This S'mores Banana Bread In Advance & Storage Tips:

You can make this s'mores banana bread in advance! It can last for a couple days at room temperature, up to a week in the fridge, or up to a month in the freezer. Store the banana bread in an airtight container to keep it moist.

If you plan to immediately freeze it, I recommend waiting to make the ganache and marshmallow topping until you thaw it and plan to eat it.

This banana bread freezes extremely well! So don't be afraid to make a double batch and freeze one for later! Just wait to add the chocolate ganache and meringue topping until you thaw it. I like to wrap the banana bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.

When I'm ready to enjoy one of the frozen loaves, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before adding the decorations.

Different Batch Sizes:

This recipe can be doubled to make two loaves.

This recipe can also be used to make s'mores banana bread muffins. Fill cupcake liners 3/4 full and bake at 350 F / 175 C for 14-16 minutes.

Nutrition Information



Serving Size


Amount Per Serving Calories 500Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 57mgSodium 398mgCarbohydrates 75gFiber 4gSugar 42gProtein 8g

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Simona Matiyevsky

Sunday 21st of June 2020

I made this for my family for father’s day and they absolutely loved this recipe. They specifically really liked the frosting and I have to agree. We typically don’t eat a lot of sugar so I used about half of the sugar that was in the recipe for the bread and my dad said that I could have added even less. Overall, this was an absolutely amazing dessert and I will definitely be making it again. Thank you for this recipe!

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