Somewhere between a Southern classic and a campfire treat, Salty Marshmallows Banana Bread takes comfort food to the next level. The rich, caramelized sweetness of ripe bananas meets the unexpected crunch of sea salt and gooey toasted marshmallows.
Slice it thick, toast it lightly, and pair it with a bold espresso or a creamy chai latte to balance the sweet-salty magic. The slight crisp on the edges gives way to a melt-in-your-mouth center, making every bite as indulgent as a warm banana foster.
Whether you’re baking this for a cozy brunch or an impromptu get-together, it’s bound to spark conversation. Salty Marshmallow Banana Bread brings the best of rustic baking with just the right amount of decadence.
What I Didn’t Expect About This Recipe?
- The toasted marshmallows make it slightly caramelized on top – A crisp, golden layer forms, adding an irresistible contrast to the soft interior.
- The salt amplifies the banana flavor – Instead of overpowering, the salt draws out the fruit’s natural sweetness, making it even more intense.
- It’s just as good cold as it is warm – Unlike traditional banana bread, this one holds its texture beautifully, making it perfect for next-day snacking.
- It’s surprisingly adaptable – Swap in coconut sugar for a more tropical spin, or add a splash of rum for a subtle boozy warmth.
- Pairs incredibly well with strong coffee or chai – The sweet-salty balance plays perfectly against bold, spiced flavors.
Salty Marshmallows Banana Bread Recipe
Salty Marshmallows Banana Bread is a delightful twist on classic banana bread, combining the sweet richness of ripe bananas with a hint of salt and gooey marshmallows. The soft, moist texture and caramelized top make it irresistible for breakfast, a snack, or a cozy dessert.
Equipment
- Large mixing bowl
- Second mixing bowl
- Microwave
- Fork
- Whisk
- Spatula
- Loaf pan
Ingredients
- 2 Large Eggs
- 1 Stick Butter
- ½ tsp cinnamon
- 3 Large Ripe Bananas
- 1 tsp Baking Soda
- 2 cups All-Purpose Flour
- 1 tsp Vanilla Extract
- ½ tsp salt
- 1 cup Granulated Sugar
Instructions
- Preheat the oven to 350°F and grease a loaf pan with non-stick spray or butter.
- In a large bowl, microwave a stick of butter for about a minute until melted.
- Add ripe bananas to the same bowl and mash them with a fork.
- Stir in vanilla extract and an egg, mixing with the fork until the egg is fully incorporated.
- In another bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Combine the dry and wet ingredients, folding gently with a spatula until just mixed.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- For extra flavor, sprinkle coarse sea salt on top before baking for a sweet-salty contrast.
- Use overripe bananas with brown spots for the best natural sweetness and moisture.
- Fold in mini marshmallows before baking for a gooey surprise in every slice.
- If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking.
| Nutrition | Value |
| Calories | 168kcal |
| Carbohydrates | 40g |
| Fibre | 2g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 40g |
Tips To Ease Your Job!
- Melt Butter While Prepping – Start microwaving the butter while gathering ingredients to save time.
- Mash Bananas in the Peel – Give the bananas a squeeze while they’re still in the peel, then open and mash them easily.
- Use One Bowl – If you don’t mind a slightly denser texture, whisk the dry ingredients right into the wet mixture instead of using a second bowl.
- Line the Pan with Parchment paper – This makes removing the banana bread effortless and prevents it from sticking.
- Use a Hand Mixer – If you want an extra smooth batter, a quick blend with a hand mixer speeds up the process.
