Banana S'Mores

These s’mores trade the campfire for the oven and add sliced bananas to the classic graham-marshmallow-chocolate combo. The bananas soften and warm through as the marshmallows melt, adding a creamy sweetness that turns a simple snack into something closer to a warm banana split sandwich.

Snipping the marshmallows in half horizontally with kitchen shears (dip the shears in water to keep them from sticking) is a smart move. Flat marshmallow halves melt more evenly and create a thinner, gooier layer than whole marshmallows, which tend to puff up and roll off the crackers.

The foil tent is key. It traps heat around the sandwiches so the marshmallows soften and start to ooze without the graham crackers burning. Without the tent, the crackers dry out and char at the edges before the marshmallows are properly melted.

Kitchen Tips

• Use bananas that are ripe but still firm. Overripe bananas turn to mush in the oven and make the s’mores soggy.
• Slice the bananas thin so they warm through in the short bake time. Thick slices stay cold in the center.
• Chocolate chips are optional but highly recommended. They melt into the hot marshmallows and create that classic s’mores chocolate pull.
• Serve immediately. These are best eaten warm when everything is still gooey. Cold s’mores are just stale sandwiches.

Variations

• Spread a thin layer of peanut butter or Nutella on the graham crackers before assembling for extra richness.
• Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
• Swap bananas for sliced strawberries for a fruity twist that pairs beautifully with the chocolate.