Get ready to revolutionize your baking game with a mind-blowing twist on classic banana bread that will make your taste buds dance! Imagine the campfire nostalgia of s'mores combined with the rich, boozy warmth of Kahlua, all wrapped up in a moist, decadent banana bread. This isn't just a recipe; it's a culinary adventure that transforms ordinary baking into an extraordinary experience that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup Kahlua
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas using a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add the melted butter to the mashed bananas and mix thoroughly until well combined.
- Incorporate the granulated sugar, beaten egg, vanilla extract, and Kahlua into the banana mixture. Stir until all ingredients are evenly blended.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender bread texture.
- Gently fold in the chocolate chips, reserving a small portion to sprinkle on top of the bread.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Sprinkle the reserved chocolate chips and mini marshmallows on top of the batter, creating a decorative and delicious surface.
- Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- If the top begins to brown too quickly, cover the bread loosely with aluminum foil to prevent burning while ensuring even cooking.
- Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes.
- Carefully transfer the bread to a wire cooling rack and allow it to cool completely before slicing.
- For best flavor and texture, let the bread rest for at least 1 hour before serving. The Kahlua will continue to infuse the bread, enhancing its rich, complex taste.
- Slice and serve the S'more Banana Bread at room temperature. Optional: Toast a slice and add a pat of butter for extra indulgence.
Tips
- Choose overripe bananas with dark spots for maximum sweetness and moisture
- Don't overmix the batter - gentle folding keeps the bread tender
- Use room temperature ingredients for smoother blending
- For extra indulgence, slightly toast the marshmallows on top during the last 5 minutes of baking
- Let the bread cool completely to allow Kahlua flavors to fully develop
- Store in an airtight container to maintain moisture for up to 3 days
- For an extra kick, brush the top with additional Kahlua while still warm
- Use high-quality chocolate chips for more intense flavor
- Consider toasting a slice and adding a scoop of vanilla ice cream for ultimate decadence
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 35mg
