Go Back Email Link
image of image of smores banana bread decorated with a chocolate drizzle and toasted marshmallow topping
Print Recipe
5 from 5 ratings

S'mores Banana Bread

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 Time10 minutes
Cook Time1 hour
Additional Time10 minutes
Total Time1 hour 20 minutes
Course: Bread & Cinnamon Rolls
Cuisine: American
Servings: 8
Calories: 500kcal
Author: Chelsey White

Ingredients

S'mores Banana Bread Recipe

  • 1 cup mashed bananas, about 2 large bananas 250g
  • 1 Tbsp freshly squeezed lemon juice 15g
  • 1/3 cup vegetable or canola 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 fine salt 3g
  • 1/3 cup buttermilk, room temperature 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, cold 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 or vanilla bean paste 4g

Instructions

S'mores Banana Bread

  • Preheat oven to 350 F / 175 C and grease an 8.5x4.5-inch loaf pan with non-stick spray or butter.
  • 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.
  • 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.
  • 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.
  • Pour in 1/3 cup of buttermilk or whole milk and mix on a low speed until it's incorporated.
  • Add in the remaining 3/4 cup of flour and mix on low just until you can no longer see streaks of flour.
  • 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.
  • Pour the batter into the prepared pan.
  • Sprinkle 1/4 cup of graham cracker crumbs on top and pat them down on top of the batter.
  • Bake on the upper baking rack for 55-65 minutes, rotating the pan halfway through to make sure it bakes evenly.
  • 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

  • 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.
  • Heat in the microwave for 1 minute, then allow mixture to sit for 1-2 minutes.
  • 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.
  • Use a spoon to drizzle the ganache over the cooled banana bread.

Toasted Marshmallow Frosting (adapted from In Jennies Kitchen)

  • 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.
  • 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.
  • 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.
  • 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.

Video

Notes

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

Serving: 1 | Calories: 500kcal | Carbohydrates: 75g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 398mg | Fiber: 4g | Sugar: 42g