Marshmallow Cream Swirled Banana Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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leftover marshmallow cream, banana and nuts, and the love of banana breads recipes, made me create this tasty loaf. of course I had to add cocoa you know! Follow directions carefully and you may enjoy this differently delicious original banana bread recipe Ingredients:
3 ripe bananas |
2 large eggs |
1/2 stick of butter or margarine softened |
dash salt |
2 cups flour |
1/2 cup sugar |
1 tsp vanilla |
2 tsp baking powder |
1 tsp baking soda |
1 cup marshmallow cream |
1 heaping tbs baking cocoa |
1/2 cup chopped walnuts divided |
Directions:
1. Puree or mash bananas until mixture is smooth and homogeneous, not chunky or lumpy
2. Beat in the butter, eggs, vanilla and sugar until smooth
3. Combine the flour, baking powder and baking soda and a dash salt
4. Combine with banana mixture until smooth
5. Batter should be thick and pourable
6. Carefully combine the baking cocoa into the marshmallow cream and set aside.
7. In a greased 9 inch loaf pan, pour in half the batter
8. Dollop on the marshmallow cocoa cream evenly
9. Sprinkle with 1/2 of the nuts
10. Add the remaining banana mixture
11. Use a knife and swirl the batter in the pan
12. Sprinkle top with remaining nuts
13. Bake in a preheated 350F oven 50 minutes or tested done.
14. Remove to rack to cool
15. Loosen sides after 15 minutes in pan but do not remove
16. Slice when completely cold.
17. As with any nana bread, best flavor when wrapped and sliced the following day
18. 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!
19. So try to not let too much mixture come to surface when swirling the mixture.
20. The marshmallow cream remains softer inside the loaf
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