White Chocolate, Coconut and Banana S’more Bars (gluten free)

White Chocolate, Coconut and Banana S'more Bars - TEARGIF

Coconut Banana S’More Bars

A coconut macaroon base (with white chocolate chunks) topped with a layer of roasted banana, dark chocolate and, finally, toasted marshmallows. Cut into bars and enjoy.
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Course: Bars and Brownies
Cuisine: American
Keywords: banana, chocolate, coconut, marshmallow, white chocolate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 squares


  • 1.5 cups desiccated coconut
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 egg whites
  • 1/3 cup granulated sugar
  • 1/3 cup white chocolate chopped
  • 2 medium bananas, mashed
  • 4 ounces dark chocolate chopped
  • 2 cups mini marshmallows


  • Preheat your oven to 350°F. Line an 8-inch square tin with baking paper, then spray with non-stick cooking spray or oil.
  • In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar. Press into the lined tin.
    1.5 cups desiccated coconut, 1 tsp vanilla extract, 1/8 tsp salt, 2 egg whites, 1/3 cup granulated sugar, 1/3 cup white chocolate
  • Wrap the bananas in foil. Place the foil-wrapped bananas and the coconut base into the oven. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
    2 medium bananas, mashed
  • Immediately peel the bananas into a bowl and mash roughly with a fork.
  • Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate. Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
    4 ounces dark chocolate, 2 cups mini marshmallows
  • Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely!
  • Allow to cool completely (popping them into teh fridge helps) then remove from the pan and peel away the baking paper.
  • Cut into 12 or 16 squares.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

31 thoughts on “White Chocolate, Coconut and Banana S’more Bars (gluten free)”

  1. Okay so I totally need to live at your house! These sound and look out of this world amazing…plus I’ve had ‘smoreos’ on my mind like every other second of every day since I saw that blog post…I have been trying to make them ever since but time is not on my side – I will get around to them this week for sure!

  2. I just found your beautiful website after seeing it mentioned on Joy the Baker’s site. Your pictures and recipes blow me away!! I can’t believe you’re only 16! I can’t wait to make some of your recipes.

  3. I lit a pan of brownies on fire once when I tried to brown the marshmallows. These look much better than mine did 🙂

    • AHAHAH, omg yes, I can imagine myself doing that soon, I get distracted way too easily. I usually accidentally light mine on fire when roasting them over barbecues :/

  4. Congrats on being on BLDG 25! Your photography is AMAZING and the smores recipe looks incredibly YUMMY! i can’t believe you’re 16 (well i’m 18, not too older but still!!) and you do this on your own and WOW. I don’t know what else to say!! You’ve really amazed me. Thanks for sharing, I’ll be looking forward to more recipes!

  5. I’m excited to make these! Just wondering, can they be made ahead and stored, or are they really only good immediately after preparing (because of the toasted quality and all)? Thanks!

  6. Oh my gooodnesss this page is pure tortureeee! I love the sequence shots oh my goodness, so fudgy looking. I love the white chocolate and coconut together… and the marshmallows too 🙂

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