Salted Caramel Banana Bread Recipe

Introduction

Salted Caramel Banana Bread is a delightful twist on the classic banana bread, combining the rich flavors of ripe bananas with luscious caramel and a touch of sea salt. This moist, sweet bread makes a perfect treat for breakfast or an afternoon snack.

Ingredients

• 3 ripe bananas (mashed with a fork)
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons vanilla extract
• 2 tablespoons caramel syrup
• 1/2 cup butter (melted and cooled)
• 1/4 cup buttermilk
• 2 eggs (beaten)
• 1 teaspoon sea salt
• 2-3 tablespoons caramel sauce

Instructions

1. Step 1: In a large mixing bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
2. Step 2: Add the mashed bananas, white sugar, brown sugar, vanilla extract, caramel syrup, melted and cooled butter, buttermilk, and beaten eggs to the dry ingredients.
3. Step 3: Using a hand mixer, blend the mixture for about three minutes until the batter is smooth and free of lumps.
4. Step 4: Pour the batter into a greased loaf pan. Drizzle two tablespoons of caramel sauce on top, then gently swirl it into the batter using a butter knife.
5. Step 5: Bake at 350°F (175°C) for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Remove the loaf from the oven and let it cool for about 15 minutes.
7. Step 7: While still warm but not hot, sprinkle the sea salt evenly over the top of the loaf.
8. Step 8: Drizzle 2 to 3 tablespoons of caramel sauce over the sea salt and banana bread before serving.

Tips & Variations

• For extra texture, fold in chopped nuts like walnuts or pecans before baking.
• Substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
• Use homemade caramel sauce for a richer flavor and control over sweetness.
• If you prefer less sweetness, reduce the caramel drizzle or omit the caramel syrup in the batter.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. When reheating, warm slices in the microwave for 15-20 seconds to soften and revive the caramel drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas?

Yes, overripe bananas with brown spots are perfect for banana bread as they bring extra sweetness and moisture to the loaf.

Is it necessary to cool the melted butter before adding?

Yes, cooling the melted butter prevents the eggs from scrambling when mixed together, ensuring a smooth batter.

Salted Caramel Banana Bread Recipe

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★★★★★

4.8 from 234 reviews

This decadent Salted Caramel Banana Bread combines the classic moistness of ripe bananas with the rich sweetness of caramel and a hint of sea salt for a perfect balance of flavors. Swirled with caramel sauce and topped with sea salt, this quick bread offers a delightful twist on a traditional favorite, ideal for breakfast, snacks, or dessert.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Wet Ingredients

• 3 ripe bananas (mashed with a fork)
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 2 teaspoon vanilla extract
• 2 tablespoon caramel syrup
• 1/2 cup butter (melted and cooled)
• 1/4 cup buttermilk
• 2 eggs (beaten)

Toppings

• 1 teaspoon sea salt
• 2–3 tablespoons caramel sauce

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients—flour, baking soda, baking powder, salt, cinnamon, and nutmeg—until well mixed.
2. Add Wet Ingredients: Add the mashed bananas, white sugar, brown sugar, vanilla extract, caramel syrup, melted and cooled butter, buttermilk, and beaten eggs to the dry mixture. Make sure the butter is cooled to prevent scrambling the eggs.
3. Blend Batter: Using a hand mixer, mix the batter for about three minutes until it is smooth and free of lumps.
4. Prepare Loaf Pan and Swirl Caramel: Grease a loaf pan and pour the batter into it. Pour two tablespoons of caramel sauce on top of the batter, then use a butter knife to create swirls throughout the batter for an even caramel distribution.
5. Bake the Bread: Place the loaf pan in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
6. Cool the Bread: Remove the banana bread from the oven and let it cool in the pan for about 15 minutes to set and become easier to handle.
7. Add Sea Salt: While the bread is still warm but cooled slightly, evenly sprinkle one teaspoon of sea salt over the loaf to enhance the caramel flavor.
8. Drizzle Caramel: Finally, drizzle 2 to 3 tablespoons of caramel sauce over the salted banana bread before serving for an extra touch of sweetness and texture.

Notes

• Allow the melted butter to cool before mixing to prevent eggs from scrambling.
• Use ripe bananas with brown spots for the best natural sweetness and moisture.
• Swirling the caramel sauce into the batter creates pockets of rich flavor throughout the bread.
• Letting the bread cool slightly before adding sea salt ensures the salt adheres without melting away.
• This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
• For extra indulgence, serve with a scoop of vanilla ice cream or a smear of softened butter.

Keywords: Salted Caramel Banana Bread, Banana Bread, Caramel Swirl Bread, Sweet Quick Bread, Baked Banana Dessert