I had a BUNCH of bananas in my freezer, and thought about making some new kinds of banana breads.
Didn’t know you could freeze bananas?
Lookie Here: How To Freeze & Use Bananas for future use.
So, over coffee that morning, I grabbed my iPad and marked a few I would like to try.
I have LOTS of breads saved to try on my pin board for Breads, here’s a link if you’re interested.
An Affair from the Heart: Recipes for BREAD
So, after I pinned a few more, I scoped out my pantry to see what I had on hand for ingredients, because my plan was to stay in my PJ’s all day, so I wasn’t going to the market!
I had just what I needed for this S’Mores Banana Bread.
S’Mores Banana Bread with Kahlua Caramelized Bananas
recipe found at: Baker by Nature
Kahlua Caramelized Bananas
3 large ripe bananas, sliced
2 Tablespoons unsalted butter
1/4 cup light brown sugar
1/3 cup Kahlua
2 Tablespoons flour
1 stick of unsalted butter, melted
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sour cream
1 cup semi sweet chocolate, chopped
1 cup miniature marshmallows
1 cup chopped graham crackers
Kahlua caramelized bananas
Peel bananas and slice them into thin rounds.
(mine were from the freezer, so I mashed them and it worked just fine)
In a skillet over medium heat melt butter, add sugar and cook stirring until dissolved. Add bananas and stir occasionally cooking for 6 minutes. Remove pan from heat, whisk in Kahlua and then flour. Set aside.
Preheat oven to 350 degrees. Line a loaf pan with parchment paper and grease or spray with non-stick cooking spray.
(I didn’t line mine, just sprayed it, next time I will, because it will make it WAY easier to get out of the pan)
In a your mixing bowl whisk together melted butter, sugar and vanilla, beat well. Add eggs one at a time, beating after each addition.
Combine flour, baking powder, baking soda and salt in a small bowl, and gradually add it to wet mixture folding in slowly until combined.
Fold in sour cream and bananas, then swirl in 3/4 cup chocolate, marshmallows and graham crackers, saving the remaining 1/4 cup of each for the top.
Pour the batter into the prepared pan, and bake for 45 minutes. Carefully remove the loaf from the oven and sprinkle the remaining chocolate, marshmallows and crackers on top.
(I took a large piece of foil and wrapped around the pan because my loaf was very rounded and I didn’t want to lose all of my topping!!)