How to make it

  • Puree or mash bananas until mixture is smooth and homogeneous, not chunky or lumpy
  • Beat in the butter, eggs, vanilla and sugar until smooth
  • Combine the flour, baking powder and baking soda and a dash salt
  • Combine with banana mixture until smooth
  • Batter should be thick and pourable
  • Carefully combine the baking cocoa into the marshmallow cream and set aside.
  • In a greased 9 inch loaf pan, pour in half the batter
  • Dollop on the marshmallow cocoa cream evenly
  • Sprinkle with 1/2 of the nuts
  • Add the remaining banana mixture
  • Use a knife and swirl the batter in the pan
  • Sprinkle top with remaining nuts
  • Bake in a preheated 350F oven 50 minutes or tested done.
  • Remove to rack to cool
  • Loosen sides after 15 minutes in pan but do not remove
  • Slice when completely cold.
  • As with any nana bread, best flavor when wrapped and sliced the following day
  • Note: if any marshmallow mixture rises to the top, it will bubble and puff and the loaf looks awesome BUT the marshmallow will become hard when cooled, like candy. The kids may love it though but our teeth won't!
  • So try to not let too much mixture come to surface when swirling the mixture.
  • The marshmallow cream remains softer inside the loaf

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