Pumpkin S’mores Banana Bread Recipe 3 ripe bananas, mashed ½ cup pumpkin purée (120g) ½ cup browned butter (113g) ½ cup brown sugar (100g) ¼ cup granulated sugar (50g) 1 large egg (50g) ¼ cup Greek yogurt (60g) 1 tbsp vanilla paste (15g) 2 cups + 2 tbsp flour (270g) ¼ cup crushed graham crackers (30g) 1¼ tsp baking powder (5g) 1¼ tsp baking soda (6g) ½tsp salt (3g) 2½ tsp cinnamon (7g) ½ tsp nutmeg (1g) 1/2tsp mixed spice (1g) Mini chocolate chips, to taste Method Preheat the oven to 175°C (350°F). Line a loaf tin with baking paper and set aside. Mash the bananas in a large mixing bowl until mostly smooth. Add the pumpkin purée, browned butter, brown sugar, granulated sugar, egg, Greek yogurt, and vanilla paste. Mix until well combined. Add the flour, crushed graham crackers, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice directly into the bowl. Mix gently until just combined, being careful not to overmix. Fold in the mini chocolate chips. Pour the batter into the prepared loaf tin and smooth the top. Bake for 50–65 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. Remove the loaf from the oven and immediately cover the top with marshmallows. Return to the oven and bake for 2–5 minutes, or until the marshmallows are puffed and golden. Keep a close eye on them so they don't burn. Remove from the oven and immediately top with broken biscuits/graham crackers and pieces of chocolate, allowing the heat from the marshmallows and loaf to soften the chocolate slightly. Allow the loaf to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool before slicing. — TikTok @on_todays_bake