Peanut Butter and Banana S’mores
Sweet salted peanut butter-banana s’mores, from a Food and Wine Best New Chef.
At Hestia, fire is venerated as an ingredient in its own right. In fact, Chef-Owners Tavel Bristol-Joseph and Kevin Fink borrowed the restaurant’s name from the Greek goddess of the hearth, almost as if in reverence. But if Hestia’s menu proves anything, it’s that even the simplest, most nostalgic dish can be transcendent if it’s made over open fire—below, Chef Bristol-Joseph shares a banana fluffernutter variation on that most sacred of fireside snacks: the s’more.
While you could make these Peanut Butter Banana S’mores in the oven, Chef Bristol-Joseph wouldn’t recommend it. Build up a fire and get cooking—and you might as well make Chef Fink’s Charred Steak Sandwiches while you’re at it.
Peanut Butter and Banana S’mores
Sweet salted peanut butter-banana s’mores, from a Food and Wine Best New Chef.
Tavel Bristol-Joseph
On a plate, table, or cutting board, lay down two graham cracker squares.
Spread one graham cracker square with nut butter of your choosing, and then top with Hershey’s chocolate—this will be the bottom of your s’more. On the other graham cracker, layer a piece of a banana—this will be the top. Repeat with the remaining graham crackers.
Using whatever manner suits you, roast marshmallows until charred and black on the outside. Press each marshmallow into chocolate and sprinkle with flaky salt.
Invert the banana-topped graham cracker square onto the marshmallow-chocolate graham cracker square, and press to adhere.
