If there’s one thing that pairs beautifully with chocolate as well as marshmallow, it’s bananas! So when trying to amp up our s’mores game, it was an easy choice to develop these Bananas Foster S’mores, which combine the richness of caramel with tender bananas and a splash of rum for spirit. It was the perfect concoction to top Ghirardelli Sea Salt Caramel Squares with, giving us the salty-sweet punch we crave in a dessert.
You definitely want ripe bananas for bananas foster, but don’t venture into banana-bread-level-ripeness, or your beautiful coins won’t hold their shape with cooked in hot caramel. You can even make this up to a day in advance, just let it temper to room temperature if you’ve chilled it.
There’s no need to be salty when you’ve got s’mores like these!
IT'S CONTEST TIME! Show us your s'mores! Click here to learn how to enter our Ghirardelli Summer S'mores Contest!
- 3 tablespoons unsalted butter
- 1/ 3 cup light brown sugar
- 1/ 2 teaspoon ground cinnamon
- 1/ 4 teaspoon kosher salt
- 2 bananas, thinly sliced
- 3 tablespoons dark rum
- 1/ 4 cup pecans, toasted and chopped
- 10 graham crackers, halved
- 20 Ghirardelli Sea Salt Caramel Squares, divided
- 10 marshmallows, torched
In a medium skillet, melt butter over medium-high heat. Add brown sugar and cook until bubbling and dissolved, 2 minutes. Add cinnamon, salt and bananas, then continue to cook until softened and caramelized, 1-2 minutes more. Deglaze pan with rum and simmer to cook off alcohol, 1 minute. Stir in pecans and set aside.
Lay out 10 graham cracker halves and place 1 Ghirardelli Sea Salt Caramel Square over each. Spoon on caramelized bananas then top with torched marshmallows and the remaining Ghirardelli Sea Salt Caramel Squares. Sandwich with remaining graham cracker halves and serve.