Today’s marshmallow & honey banana bread recipe adventure is one for the dogs! Literally. When one of my pugs, Baxter, was diagnosed with severe food allergies, I started changing out his store-bought, grain-based treats with fresh fruits and vegetables. He loves bananas and I can easily cut one up for him and Bing, one of my other pugs. But they can only eat so many bananas before getting too much roughage in their diet, which causes a new set of digestive problems for Bing. And that means I sometimes have a bunch of bananas about to become “overly ripe.”
I faced that today and decided I wanted to try a new twist on banana bread. So I first found inspiration for a base banana bread recipe from my Better Homes & Gardens Cookbook, and then I dug into my cupboards to find what I could add for texture and flavor. I found some honey, which is a great substitute for granulated sugar in a quick bread recipe. And then I found some miniature marshmallows that I bought in December, either thinking I’d have them in my hot cocoa or I might have been planning a marshmallow baked treat for Christmas [this year I had many plans for baking, but only had time to execute about 3 of them]. I thought the gooey-ness of marshmallows, honey and smashed bananas would be a great experiment to try, while using up these waylaid ingredients.
Preheat your oven to 350° F. Grease the bottom and sides of two 7 1/2 X 3 1/2 X 2-inch loaf pans (or one 9 x 5 x 3-inch loaf pan), and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture, and set aside.
In a medium bowl, combine eggs, banana, oil and honey. Add wet mixture all at once to the flour mixture. Stir just until combined (batter will be lumpy). Fold in miniature marshmallows. Pour batter into prepared pans and spread evenly.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. [If using a 9 x 5 x 3-inch loaf pan, bake for about 55 minutes.] Watch carefully during the last 15 minutes of baking. If needed, cover loosely with foil during the last 15 minutes of baking to prevent over-browning.
Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely on rack. It’s recommended to wrap in plastic or store in airtight container and store overnight before slicing. Makes about 16 slices.