Peel bananas and slice them into thin rounds.

(mine were from the freezer, so I mashed them and it worked just fine)

In a skillet over medium heat melt butter, add sugar and cook stirring until dissolved. Add bananas and stir occasionally cooking for 6 minutes. Remove pan from heat, whisk in Kahlua and then flour. Set aside.

Preheat oven to 350 degrees. Line a loaf pan with parchment paper and grease or spray with non-stick cooking spray.

(I didn’t line mine, just sprayed it, next time I will, because it will make it WAY easier to get out of the pan)

In a your mixing bowl whisk together melted butter, sugar and vanilla, beat well. Add eggs one at a time, beating after each addition.

Combine flour, baking powder, baking soda and salt in a small bowl, and gradually add it to wet mixture folding in slowly until combined.

Fold in sour cream and bananas, then swirl in 3/4 cup chocolate, marshmallows and graham crackers, saving the remaining 1/4 cup of each for the top.

Pour the batter into the prepared pan, and bake for 45 minutes. Carefully remove the loaf from the oven and sprinkle the remaining chocolate, marshmallows and crackers on top.

(I took a large piece of foil and wrapped around the pan because my loaf was very rounded and I didn’t want to lose all of my topping!!)

Bake for another 20 minutes or until cake tester inserted in the middle comes out clean.

Let bread cool in the pan for 10 minutes and then transfer to a wire rack to cool the rest of the way.