The holidays were a blur to me. I felt calm, cool and collected on Thanksgiving and then, BAM, I found myself panicking the week before Christmas. I still had a ton of shopping to do and my holiday baking was looking a little weak. As if receiving a message from above a lovely box from Shoprite appeared at my doorstep filled with everything I would need for my baking needs.
Like a wizard I launched into action in my kitchen mixing up batches of sugar cookies, butter cookies and chocolate chip cookies. There was no way Santa was going to eat pre-packaged or store bought cookies at my house. This is the house of homemade.
Now that Christmas has passed and I am able to once again catch my breath, I can now venture into the kitchen for more pleasurable baking and homemade goodness. I had a craving for banana bread and needed to satisfy the urge. With a twist of my whisk the magic started to happen and the finished product is a gift within itself. This gooey and decadent Chocolate Chip Marshmallow Banana Bread will leave you warm inside on the kind of cold and chilly nights we are having here on the East Coast. Curl up on the couch with a glass of milk or a cup of warm hot chocolate and nibble on this deliciousness.
Chocolate Chip + Marshmallow + Banana = Perfection. It doesn’t get any better than this.
Chocolate Chip Marshmallow Banana Bread
3 very ripe or overripe bananas
1/4 cup coconut oil (liquefied)
1/2 cup brown sugar, plus an additional 3 tablespoons to sprinkle on top
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1/2 cup chocolate chips
5 large marshmallows, cut into quarters
Preheat oven to 350 degrees F.
Spray loaf pan with cooking spray. Mash the bananas by hand or with a mixer.
While still mashing, add the oil followed by the eggs and sugar.
Mix the flour, baking soda and cocoa powder and add to the banana mixture folding gently until incorporated.
Add chocolate chips and marshmallow and continue to fold in.
Sprinkle with reserved brown sugar all along the top of the loaf.
Bake in preheated oven for 45-50 minutes or until knife inserted comes out clean.
Allow to cool in the pan before removing to a wire rack.
Blog post and recipe by Linda Arceo of Giggles Gobbles and Gulps.
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