Over the weekend, I came across a tweet from the Food Network tempting people to make Jeff Mauro's Skillet S'mores. The last time I was lured in by a Jeff Mauro recipe, I made it, and it was a huge success (remember the Sweet Potato Lasagna??). Without hesitation, I clicked through to the recipe.
I quickly read through the ingredients and decided, yes Food Network, you are right, now is the time to make s'mores right here in my kitchen. I adapted the recipe to make it gluten-free by adding a layer of sliced bananas and skipping the graham crackers. I also shrunk the portion size (although I NEEDED s'mores, I didn't need an entire large cast iron skillet of them). The result? Gooey marshmallow choclotaely goodness that took me back to making banana boats at Girl Scout Camp. The perfect summer treat after a day of riding bikes and swimming.
Baked Banana S'mores
Adapted from The Food Network
serves 1 hungry triathlete (or a few as a small bite snack)
1 banana, sliced
1 handful of chocolate chips
10 mini marshmallows or 4 large ones cut in quarters
Preheat oven to 400 degrees.
Layer the ingredients in a ramekin or mini dutch over (I used this one from Le Crueset). Bananas first, then chocolate chips, then marshmallows.
Bake for about 10 minutes or until marshmallows start to brown. If you want the marshmallows extra crispy, switch the oven to broil for about 10 to 30 seconds and watch carefully . Allow to cool for a few minutes. Dig in with a spoon.