Salted Caramel Banana Bread

Why make this recipe

Salted Caramel Banana Bread combines the rich sweetness of ripe bananas with the luxurious taste of salted caramel. This delicious twist on traditional banana bread not only delights your taste buds but also provides a comforting treat perfect for breakfast, snacks, or dessert. The caramel glaze adds a special touch that makes each bite irresistible.

How to make Salted Caramel Banana Bread

Ingredients:

• ⅓ cup unsalted butter (softened)
• ⅓ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 ½ cups mashed bananas (about 3 ripe bananas)
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup buttermilk (room temperature)
• ¼ cup light brown sugar (packed)
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• ⅓ cup confectioners’ sugar
• ½ teaspoon salt

Directions:

1. Make the bread: Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, ⅓ cup light brown sugar, and granulated sugar until fluffy. Add the egg and mashed bananas, stirring until well mixed. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Mix just until combined. Pour the batter into a greased loaf pan and bake for 60-65 minutes or until a toothpick comes out clean.

2. Make the glaze: In a small saucepan over medium heat, melt the ¼ cup light brown sugar and 2 tablespoons unsalted butter. Cook until bubbly, then add the heavy cream and whisk until smooth. Remove from heat and stir in ⅓ cup confectioners’ sugar and ½ teaspoon salt until well combined. Let the glaze cool slightly.

How to serve Salted Caramel Banana Bread

Slice the banana bread and drizzle the warm salted caramel glaze over each piece. You can also serve it plain, but the glaze makes it extra special. Pair it with a cup of coffee or tea for a delightful afternoon treat.

How to store Salted Caramel Banana Bread

Store any leftover banana bread in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the bread for up to three months.

Tips to make Salted Caramel Banana Bread

• Use overripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; mix just until the dry ingredients are incorporated to keep the bread light and fluffy.
• Double the salted caramel glaze recipe if you love extra sweetness!

Variation

You can add nuts or chocolate chips to the banana bread for added texture and flavor. Chopped walnuts or dark chocolate chunks work especially well.

FAQs

Can I use frozen bananas?
Yes, just make sure to thaw them and drain any excess liquid before mashing.

What can I substitute for buttermilk?
You can make a quick substitute by mixing ¼ cup milk with 1 teaspoon of lemon juice or vinegar and letting it sit for 5 minutes.

How do I know when the banana bread is done?
Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, it’s done baking.

Salted Caramel Banana Bread

A delicious twist on traditional banana bread, this Salted Caramel Banana Bread combines ripe bananas with a luxurious salted caramel glaze for the ultimate treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Banana Bread

• ⅓ cup unsalted butter (softened)
• ⅓ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 1 large egg (room temperature)
• 1 ½ cups mashed bananas (about 3 ripe bananas) Use overripe bananas for best flavor
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup buttermilk (room temperature) Can substitute with milk and lemon juice

For the Salted Caramel Glaze

• ¼ cup light brown sugar (packed)
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• ⅓ cup confectioners' sugar
• ½ teaspoon salt

Method

 

Make the Bread

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, ⅓ cup light brown sugar, and granulated sugar until fluffy.
3. Add the egg and mashed bananas, stirring until well mixed.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Mix just until combined.
6. Pour the batter into a greased loaf pan and bake for 60-65 minutes or until a toothpick comes out clean.

Make the Glaze

1. In a small saucepan over medium heat, melt the ¼ cup light brown sugar and 2 tablespoons unsalted butter.
2. Cook until bubbly, then add the heavy cream and whisk until smooth.
3. Remove from heat and stir in ⅓ cup confectioners' sugar and ½ teaspoon salt until well combined.
4. Let the glaze cool slightly.

Serve

1. Slice the banana bread and drizzle the warm salted caramel glaze over each piece.
2. You can also serve it plain, but the glaze makes it extra special.
3. Pair it with a cup of coffee or tea for a delightful afternoon treat.

Notes

Store any leftover banana bread in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the bread for up to three months. Double the salted caramel glaze recipe if you love extra sweetness.

Naya Lucas