marshmallow Archives - Baked Chicago

Desserts

Summer Needs S’mores Marshmallow Pop’ms

For me, a classic summertime flavor is the s’more. This no-bonfire-required recipe was inspired by the new stackable, flat marshmallows I found at my local grocery.

All you need is three ingredients (chocolate chips, graham crackers and marshmallows) and 90 seconds in the microwave to feed that childhood craving for a sweet treat.

Start by melting a cup of Hershey’s milk chocolate chips in a microwavable ramekin. After 90 seconds, stir the chocolate chips to facilitate the melting. If needed, heat in additional 30-second increments and stir until melted and smooth.

You could use your fingers, but I’ve found that to be really messy. So I recommend taking a small fork and piercing a marshmallow, then dipping it in the chocolate until the bottom is coated.

Then dip the marshmallow, chocolate side down, in the graham cracker crumbs.

Shake off the excess crumbs, and set the s’mores marshmallow pop’ms on a plate with the chocolate side facing up. Repeat the process with remaining marshmallows.

Before you know it, you’ve got 2 dozen bite-sized portions of s’mores goodness to share with your family. Or not. That’s totally your call.

S’mores Marshmallow Pop’ms

Rating: 51

2 minutes

Cook Time: 2 minutes

Yield: 8 servings

3 s'mores marshmallow pop'ms

Ingredients

1 cup Keebler Graham Cracker Crumbs

1 cup Hershey's Milk Chocolate Baking Chips

24 KRAFT Jet-Puffed StackerMallows marshmallows

Instructions

Pour the graham cracker crumbs in a ramekin or small plate for dredging. Set aside.

Pour the chocolate chips in a microwavable ramekin. Cook on HIGH for 90 seconds in the microwave. Stir the chocolate chips to facilitate the melting process.

If needed, cook in additional 30-second increments, followed by stirring, until chocolate is melted and smooth.

Using a fork, pierce a marshmallow on one side. Then dip the other side of the marshmallow in the chocolate, followed by dredging in graham cracker crumbs. Shake off loose crumbs, and put on a plate.

Repeat with remaining marshmallows to make 24 s'mores marshmallow pop'ms.

https://bakedchicago.com/summer-needs-smores/

Desserts

Marshmallow Cookie Crunch Brownies

Animal crackers were a childhood favorite of mine, so when I came across some at the grocery store they became the inspiration for my next brownies creation that I call Marshmallow Cookie Crunch Brownies. You can use whatever cookies you have in your pantry.

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon vanilla extract
4 eggs
pinch of sea salt
1 1/2 cups miniature marshmallows
2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

In a large sauce pan, melt butter over low heat. Add granulated sugar, stirring until completely blended with butter. Stir in the flour mixture. When combined, remove from heat and set aside. The mixture will be very dry at this point.

In a large bowl, whisk together eggs and vanilla. Incorporate the egg mixture into the brownie batter in the sauce pan. Stir until well blended. Fold in the animal cracker cookies, marshmallows and chocolate chips.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Desserts/ Events & Entertaining

Football Fumble Nutter Brownie Bites

You’ve all heard of the fluffer nutter, right? A peanut butter and marshmallow cream sandwich. I don’t know a lot of football terms, but one I do know is “fumble.” And when I do brainstorming, I tend to think in sound-alikes so I started thinking about what I might do with a brownie for the Big Game. My brain went from ‘fumble’ to ‘fluffer nutter’ to ‘fumble nutter’ in about 90 seconds, so this brownie recipe incorporates yummy peanut butter and it’s topped with a marshmallow butter cream frosting.

After you’ve baked the Football Fumble Nutter Brownie Bites, let them cool on a wire rack or platter. Then prepare your frosting.

Frost half of your brownies in one team’s color, then the other. Let them set a bit after you frost them. I found they can set out for a few hours with no issues, but I recommend putting them in the refrigerator until you’re ready to serve them. We all know how long the Big Game can last and you want to make sure to practice proper food safety when entertaining your guests.

Football Fumble Nutter Brownie Bites (Peanut Butter Brownies with Marshmallow Butter Cream Frosting)

Rating: 51

Cook Time: 12 minutes

Yield: approximately 3 dozen

Football Fumble Nutter Brownie Bites (Peanut Butter Brownies with Marshmallow Butter Cream Frosting)

Ingredients

For Brownies:

1/2 cup butter

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup unsweetened cocoa powder

1 1/4 cups dark brown sugar

1/2 cup peanut butter

2 ounces milk

For Marshmallow Butter Cream Frosting:

1/2 cup butter, softened

8 ounces marshmallow creme

1 teaspoon vanilla extract

16 ounces confectioners' sugar

1 to 2 tablespoons milk, divided

food coloring (optional)

Instructions

For brownie bites: Preheat your oven to 350 F degrees. Generously grease a mini muffin pan with non-stick spray.

Melt the butter in a microwave-safe bowl. Add the milk and eggs to the melted butter. Stir in the peanut butter. Stir in all the dry ingredients and mix just until blended.

Using a small cookie scoop, add batter into the prepared mini muffin pan. Do not fill the mini muffin cups more than 2/3 full, or it will overflow into the others as it bakes.

Bake for about 12 minutes or until the brownies are dry around the edges. Cool before frosting.

For frosting: Place the butter, marshmallow cream and vanilla in a small bowl. Beat with electric mixer on medium until well blended. Gradually add the confectioners' sugar, beating after each addition until well blended.

Blend in 1 tablespoon of milk. Add remaining tablespoon, if necessary, for desired spreading consistency. Frost brownie bite and let set.

https://bakedchicago.com/fumble-nutter-brownie-bites-recipe/

Desserts

Summer Needs S’mores Marshmallow Pop’ms

Summer’s end is always bittersweet. While I love fall, I know it means we’re one step closer to winter’s bitter cold. So it’s important to savor the flavors of summer as long as possible.

For me, a classic summertime flavor is the s’more. This no-bonfire-required recipe was inspired by the new stackable, flat marshmallows I found at my local grocery.

All you need is three ingredients (chocolate chips, graham crackers and marshmallows) and 90 seconds in the microwave to feed that childhood craving for a sweet treat.

You could use your fingers, but I’ve found that to be really messy. So I recommend taking a small fork and piercing a marshmallow, then dipping it in the chocolate until the bottom is coated.

Then dip the marshmallow, chocolate side down, in the graham cracker crumbs.

Shake off the excess crumbs, and set the s’mores marshmallow pop’ms on a plate with the chocolate side facing up. Repeat the process with remaining marshmallows.

Before you know it, you’ve got 2 dozen bite-sized portions of s’mores goodness to share with your family. Or not. That’s totally your call.

S’mores Marshmallow Pop’ms

Rating: 51

2 minutes

Cook Time: 2 minutes

Yield: 8 servings

3 s'mores marshmallow pop'ms

Ingredients

1 cup Keebler Graham Cracker Crumbs

1 cup Hershey's Milk Chocolate Baking Chips

24 KRAFT Jet-Puffed StackerMallows marshmallows

Instructions

Pour the graham cracker crumbs in a ramekin or small plate for dredging. Set aside.

Pour the chocolate chips in a microwavable ramekin. Cook on HIGH for 90 seconds in the microwave. Stir the chocolate chips to facilitate the melting process.

If needed, cook in additional 30-second increments, followed by stirring, until chocolate is melted and smooth.

Using a fork, pierce a marshmallow on one side. Then dip the other side of the marshmallow in the chocolate, followed by dredging in graham cracker crumbs. Shake off loose crumbs, and put on a plate.

Repeat with remaining marshmallows to make 24 s'mores marshmallow pop'ms.

https://bakedchicago.com/summer-needs-smores-marshmallow-popms/

Desserts

Summer Fun with Marshmallow Cookie Crunch Brownies

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
2 cups animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon vanilla extract
4 eggs
pinch of sea salt
1 1/2 cups miniature marshmallows
2 cups semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Desserts

Marshmallow Cookie Crunch Brownies

This is a sponsored post written by me on behalf of Dollar General. All opinions are 100% mine.

When I walked into my local Dollar General store, I was amazed at the variety of grocery items available, including milk, eggs and butter. I love to bake and every pantry staple I could think of was on the shelves. And at lower prices than most stores.

So I decided to make a variation on one of my favorite brownie recipes, inspired by the Clover Valley^TManimal crackers and mini marshmallows I found.

The animal crackers were so adorable that I couldn’t resist eating a few while preparing the brownies. Delish by themselves. But even better inside these Marshmallow Cookie Crunch Brownies!

Marshmallow Cookie Crunch Brownies

Prep Time: 15 minutes; Total Time: 45 minutes

Ingredients:

10 tablespoons unsalted butter
1 3/4 cups Clover Valley^TM granulated sugar
3/4 cup unsweetened cocoa powder
1 cup Clover Valley^TM all-purpose flour
1 teaspoon Clover Valley^TM baking powder
2 cups Clover Valley^TM animal crackers cookies (or substitute your favorite sandwich cookie, chopped)
1 teaspoon Clover Valley^TM vanilla extract
4 eggs
pinch of Clover Valley^TM sea salt
1 1/2 cups Clover Valley^TM miniature marshmallows
2 cups Clover Valley^TM semi-sweet chocolate chips

Directions:

Preheat your oven to 375 F degrees. Lightly grease the bottom of a 13×9-inch baking pan with butter or Clover Valley^TM non-stick cooking spray. Set aside.

Whisk together dry ingredients (cocoa powder, flour, baking powder and salt) in a medium bowl; set aside.

Pour into the prepared baking pan. Spread the batter evenly to promote even baking. Bake for 25 to 30 minutes, or until set.

Let brownies cool completely, about 1 hour. Cut into 6 rows by 4 rows to make 24 brownies.

Save on your baking needs with Dollar General. For other recipe ideas featuring everyday Clover Valley^TM pantry items that cost less, check out Dollar General on Facebook, Instagram and Pinterest.

Desserts

S’mores Marshmallow Pop’ms

The arrival of summer means that s’mores season is in full bloom. It’s almost impossible to ignore the grocery store end-cap displays stacked with Hershey bars, marshmallows and graham crackers. No one ever said s’mores were subtle!

I don’t think I’ve been near a real camp fire since I was a teenager. But that doesn’t mean I don’t enjoy the iconic foods you can make with an open flame. This recipe was inspired by the new stackable, flat marshmallows. You’ve seen them; they’re marketed as an easier way to make s’mores any time of the year. A marketing message I can get behind!

All you need is three ingredients (chocolate chips, graham crackers and marshmallows) and 90 seconds in the microwave to feed that childhood craving for a sweet treat.

You could use your fingers, but I’ve found that to be really messy. So I recommend taking a small fork and piercing a marshmallow, then dipping it in the chocolate until the bottom is coated.

Then dip the marshmallow, chocolate side down, in the graham cracker crumbs.

Shake off the excess crumbs, and set the s’mores marshmallow pop’ms on a plate with the chocolate side facing up. Repeat the process with remaining marshmallows.

Before you know it, you’ve got 2 dozen bite-sized portions of s’mores goodness to share with your family. Or not. That’s totally your call.

S’mores Marshmallow Pop’ms

Rating: 51

2 minutes

Cook Time: 2 minutes

Yield: 8 servings

3 s'mores marshmallow pop'ms

Ingredients

1 cup Keebler Graham Cracker Crumbs

1 cup Hershey's Milk Chocolate Baking Chips

24 KRAFT Jet-Puffed StackerMallows marshmallows

Instructions

Pour the graham cracker crumbs in a ramekin or small plate for dredging. Set aside.

Pour the chocolate chips in a microwavable ramekin. Cook on HIGH for 90 seconds in the microwave. Stir the chocolate chips to facilitate the melting process.

If needed, cook in additional 30-second increments, followed by stirring, until chocolate is melted and smooth.

Using a fork, pierce a marshmallow on one side. Then dip the other side of the marshmallow in the chocolate, followed by dredging in graham cracker crumbs. Shake off loose crumbs, and put on a plate.

Repeat with remaining marshmallows to make 24 s'mores marshmallow pop'ms.

https://bakedchicago.com/smores-marshmallow-popms/

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Desserts/ Events & Entertaining

Football Fumble Nutter Brownie Bites will bowl over your Game Day guests!

You might have heard that there’s a small football game happening this Sunday. Not a big match up at all. Just some teams from Colorado and Washington state getting together for a quick game. NOT!

It’s amazing what a big cultural phenomenon and big business the Super Bowl is in the United States. At the heart of it, football is a team sport and big game days like the Super Bowl are best shared with friends and family. Like the 100+ million others who will be watching the Big Game (and I freely admit I like the commercials and half-time show best), I hoping to cook up some fun foods that will be enjoyed by all, but are also easy-to-make with little or no cleanup. That’s my kind of game day victory!

This year I decided to do a twist on one of my classic brownie recipes from Baked Chicago’s Simply Decadent Brownies cookbook, and have some fun with Seattle green- and Denver orange-colored butter cream frostings.

Football Fumble Nutter Brownie Bites?

To add some fun for Game Day and to make it easy to eat (and hard to ‘fumble’ up), I decided that brownie bites were the perfect size for a sweet snack and to frost half of the brownies each with orange- or green-colored frosting to cheer on Denver and Seattle. I haven’t decided yet who I’m rooting for, but I’m leaning toward the Broncos. What do you think about that choice? Will I be crying in my brownies at the end of the game or doing an end zone dance in victory?

After you’ve baked the Football Fumble Nutter Brownie Bites, let them cool on a wire rack or platter. Then prepare your frosting.

Follow the directions on your food color packaging to get the right shades of green and orange. After I made the frosting, I divided it into two coffee cups and from there added the food coloring.

Football Fumble Nutter Brownie Bites (Peanut Butter Brownies with Marshmallow Butter Cream Frosting)

Rating: 51

Cook Time: 12 minutes

Yield: approximately 3 dozen

Football Fumble Nutter Brownie Bites (Peanut Butter Brownies with Marshmallow Butter Cream Frosting)

Ingredients

For Brownies:

1/2 cup butter

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup unsweetened cocoa powder

1 1/4 cups dark brown sugar

1/2 cup peanut butter

2 ounces milk

For Marshmallow Butter Cream Frosting:

1/2 cup butter, softened

8 ounces marshmallow creme

1 teaspoon vanilla extract

16 ounces confectioners' sugar

1 to 2 tablespoons milk, divided

food coloring (optional)

Instructions

For brownie bites: Preheat your oven to 350 F degrees. Generously grease a mini muffin pan with non-stick spray.

Melt the butter in a microwave-safe bowl. Add the milk and eggs to the melted butter. Stir in the peanut butter. Stir in all the dry ingredients and mix just until blended.

Using a small cookie scoop, add batter into the prepared mini muffin pan. Do not fill the mini muffin cups more than 2/3 full, or it will overflow into the others as it bakes.

Bake for about 12 minutes or until the brownies are dry around the edges. Cool before frosting.

Blend in 1 tablespoon of milk. Add remaining tablespoon, if necessary, for desired spreading consistency. Frost brownie bite and let set.

https://bakedchicago.com/fumble-nutter-brownie-bites/

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Desserts

S’Mores Mug Cake

Right now it’s -10 degrees in Chicago (aka #Chiberia) and I am fantasizing about sitting in front of a roaring fire. I don’t have a fireplace so my Vornado space heater under my desk will have to do for now! But if I did have a fireplace, I’d surely be popping some corn or making some toasty s’mores. The perfect fuel to keep warm through this bitter, winter night.

Since this fantasy is not going to happen right now, the next best thing is a microwaveable vessel filled with a deliciously-portioned-for-one s’mores mug cake. Recently, I’ve started playing around with mug cake versions of traditional baked goodies. I’ve been surprised how well the microwave can “bake” some individual cakes and brownies – and I think you’ll find this s’mores mug cake will definitely satisfy a craving for chocolate, graham cracker and hot marshmallow.

Find your largest microwaveable mug; I recommend one that can hold at least 16 ounces. Coat it with non-stick spray for easy cleanup, then mix all the ingredients together in the mug just until combined. Zap it on HIGH in your microwave for about 90 seconds and voila! You’ve got a campfire treat courtesy of your microwave.

Pair a s’mores mug cake with a cup of steaming hot cocoa and you’ll be ready to face the polar vortex head on!

S’Mores Mug Cake

Cook Time: 2 minutes

Yield: 1 serving

Ingredients

4 tablespoons all-purpose flour

4 tablespoons brown sugar

1/4 teaspoon baking powder

1 egg

3 tablespoons milk

3 tablespoons vegetable oil

1/3 cup mini marshmallows

1/4 cup milk chocolate chips

2 graham crackers, crushed

Instructions

Combine all ingredients in a large microwaveable mug (recommend 16 ounce-size). Whisk well until blended.

Microwave on HIGH for 90 seconds, then check to see if it is done. If not, continue to microwave in additional 30-second intervals. Be careful not to overcook or cake will become rubbery.

Let cool down for a bit (the cake will continue to cook in the mug), then enjoy with a spoon!

https://bakedchicago.com/smores-mug-cake/

Snacks & Candies

Cinnamon S’mores Bark

If you ever went camping as a kid, you probably made s’mores with the classic Hershey’s milk chocolate bars, graham crackers and toasted marshmallows. And if you did, you probably became (like me) addicted to the iconic flavor combination. So much so that anytime you can recapture that flavor, that special feeling in a recipe you can make in your own kitchen that you jump at the chance. Am I right?

S’mores remind any of us over the age of 35 of a simpler time. Food manufacturers know that, which is why you see so many s’mores flavored versions of products and those gigantic store displays that put all three key ingredients together conveniently. I know I immediately reach for them, even though I haven’t been camping in decades! And I doubt many of us are still going camping, so I’m assuming we’re all just toasting the marshmallows in the fireplace or over the top of our gas cook tops – quietly enjoying s’mores in the “virtual campgrounds” inside our homes.

This recipe for cinnamon s’mores bark captures the core ingredients of a traditional s’more and adds a pinch of cinnamon for a modern twist. I will admit that using un-toasted marshmallows means that it cannot truly capture the smoky flavor of a burnt marshmallow inside a gooey, sticky s’more that you remember eating in front of the camp fire. But it’s still quite delicious. And if I can figure out how to toast the marshmallows without melting the chocolate bark holding it all together, I will share that with all of you. Or if you discover a way, please share as well. Until then, we’ll just have to bear the burden (not!) of un-toasted marshmallows in our s’mores bark.

Cinnamon S’mores Bark

Yield: about 20 pieces

Ingredients

2 2/3 cups bittersweet chocolate chips

2 cups milk chocolate chips

1 1/2 cups crushed graham crackers

2 cups mini marshmallows

1 tablespoon ground cinnamon

Instructions

Gently melt the bittersweet chocolate over very low heat, just until it barely melts. You can do this over a hot water bath or in a skillet. I prefer the microwave, heating the chocolate in 30-second intervals just until it starts melting. Then stir with spatula (chocolate will continue to melt as you stir) until completely smooth.

Spread the chocolate on a parchment-lined baking sheet into (approximately) an 8' by 12' rectangle. Allow the chocolate to set, but not harden completely.

Melt the milk chocolate in the same way. Then mix half of the crushed graham crackers thoroughly in the milk chocolate. Spread the chocolate-graham cracker mixture over the bittersweet chocolate layer.

Sprinkle marshmallows and remaining graham cracker crumbs on top, gently pressing them in before they set. Allow the candy to cool until hardened.

Break or cut into chunks. Store in an airtight container for up to 1 week (or freeze for longer storage).

Notes

Adapted from a recipe on the King Arthur Flour website.

https://bakedchicago.com/cinnamon-smores-bark/

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Desserts

mocha marshmallow mint chocolate cupcakes

When it rains, make it pour…marshmallow and mint! Cold, drizzling days like today are perfect for baking some mocha marshmallow mint chocolate cupcakes. The insides of this cupcake are so rich and minty sweet that you won’t need to frost or decorate them. These are perfect for pairing (while still slightly warm) with a mug of hot cocoa or your favorite coffee.

Mocha Marshmallow Mint Chocolate Cupcakes

Preheat your oven to 350° F. Line a standard cupcake pan with paper liners.

In a large mixing bowl, combine the flour, baking powder, salt, baking soda, cocoa and sugar. Make a well in the center of the flour mixture and add the eggs, coffee, buttermilk, vanilla and vegetable oil. Mix just until combined. Fold in the miniature marshmallows and creme de menthe baking chips.

Fill the cupcake liners about 2/3 full. Bake for 15 minutes, or until a toothpick inserted in center comes out almost clean.

Ingredients:

2 cups all-purpose flour
1 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
1 cup buttermilk
1 cup brewed coffee, room temperature
1/2 cup vegetable oil
1/2 cup miniature marshmallows
1/2 cup creme de menthe baking chips

Number of servings: 24

Cooking time: 15 minutes

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Breads

Marshmallow & Honey Banana Bread

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.

Marshmallow & Honey Banana Bread

Cook Time: 45 minutes

Yield: 16 servings

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

2 eggs, lightly beaten

1 3/4 cups mashed bananas (4 to 5 medium)

1/2 cup vegetable oil or melted butter

1 cup honey

1 cup miniature marshmallows

Instructions

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.

https://bakedchicago.com/marshmallow-honey-banana-bread/

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