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Baked Banana S’mores

June 30, 2012

A teacup is always a classy vessel for dessert.

JUNE 29th, 2012 — I had always been intending to try this myself since the UCLA Dining Halls came out with their deep dish s’mores dessert. It’s really bomb because it’s such a fireworks show of textures: gooey marshmallow, deep creamy chocolate, and crunch graham cracker crumbs. I’m pretty sure they add extra sugar and butter for the denseness and moistness that it’s so terribly good.

That my summer apartment-mate, Cara, just received a package from home that consisted of graham crackers, jumbo marshmallows, and Hershey’s chocolate bars was perfect timing.

…also because my bananas were getting really spotty and I was waiting for a good use for them.

So what did you do?

First, chop the bananas roughly.
(I usually cut it lengthwise twice while the banana is still in the peel, thereby quartering it, and then cutting cross-sections.)

Crumble a pack of graham crackers. There’s what, like 6 long sheets in a package? Fold the crumbles into the banana, which will start smelling great already. Reserve some graham cracker.

Spread this mixture into a greased cake pan.

Then, layer with chocolate pieces, and then add the final layer of jumbo marshmallows, which you ought to cut in halves.

Sprinkle the remaining graham cracker crumbs on top for that crunchy bit of the dessert. Bake at 410 degrees. I think it was in the oven for under 10 minutes, but I wasn’t keeping track of time. You’re really only concerned with how brown the top of your marshmallow is. It’s not like you can measure the cooking time of a campfire s’more on-location.

Result? Delicious. The bananas help moisten the graham cracker crust at the bottom, and the result is not cloyingly sweet without extra sugar.

Lessons learned?

I think for the perfect topping, mixing some butter into the graham cracker crumbs would have made them crispier. Considering that I didn’t add any butter at all to the recipe, I feel pretty good about it.

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