Every bite of this salted caramel banana bread is a heavenly combination of rich, fruity flavors with just the right balance of sweet and salty.
This show-stopping loaf was a hit at my last family gathering – it was gone in minutes!
The aroma alone will have you dreaming of cozy fall days spent baking. And while the caramel is homemade, it’s a breeze to whip up!
Why You’ll Love This Salted Caramel Banana Bread
Sweet and Salty Perfection: This quick bread is the perfect marriage of flavors. And that extra hit of salted caramel will have your taste buds dancing with joy.
Impossibly Moist Crumb: This banana bread boasts an ultra-moist and tender crumb thanks to the sour cream and brown sugar.
Effortlessly Impressive: Whether you’re serving it at a family gathering, potluck, or simply treating yourself, salted caramel banana bread is dangerously addictive.
Ingredients
- Mashed Overripe Bananas: The riper they are, the sweeter the bread will be! Look for soft fruit with plenty of brown spots.
- All-Purpose Flour: The foundation of the bread.
- Baking Soda: When combined with acidic ingredients, it helps the bread rise.
- Ground Cinnamon and Spice: The warming spice and flavor enhancer.
- Large Eggs: The binders that hold everything together and contribute to a tender crumb.
- Sour Cream: The secret, tangy addition that adds moisture and richness.
- Light Brown Sugar: The sweetener in the caramel and the sponge.
- Butter: Adds richness to the caramel and crumb. You’ll use salted butter in the caramel (or add an extra teaspoon of salt).
- Heavy Cream: For a luxurious caramel sauce.
- Vanilla Extract: An aromatic flavor booster.
How to Make Salted Caramel Banana Bread
Don’t worry, there’s no hot, bubbling sugar in this recipe. Just mix the caramel ingredients and simmer until smooth.
1. BOIL, stir, and then simmer the caramel ingredients until thick and smooth. Cool fully before adding to the loaf.
2. PREHEAT the oven to 350°F and line a loaf pan with parchment paper.
3. MIX the flour, baking soda, cinnamon, and salt. Set aside.
4. BEAT the butter and brown sugar until light and fluffy. Then mix in the eggs, sour cream, vanilla, and mashed bananas.
5. COMBINE the dry ingredients into the wet ingredients, mixing just until combined.
6. LAYER half of the batter into the prepared pan, drizzle over some cooled caramel, then repeat.
7. BAKE for 55-60 minutes, until a toothpick inserted into the center comes out clean.
8. COOL for 15 minutes, then transfer to a wire rack. Drizzle with the remaining caramel sauce and dive in.
Tips For the Best Salted Caramel Banana Bread
The smell of this baking is intoxicating. It took all my willpower not to dive in as soon as it came out!
If you’re as eager as I was to make it, check out these tips, then get baking!
- Room temp ingredients. Let your eggs, butter, and sour cream come to room temperature before mixing for a smooth, well-incorporated batter.
- Caramel options. You can use store-bought salted caramel sauce if you’re short on time instead of making it from scratch.
- Avoid overmixing. Mix the dry and wet ingredients just until combined to keep the bread tender.
- Prevent overbaking. Check the bread early and tent with foil if it’s browning too quickly. A toothpick inserted in the center should come out with just a few moist crumbs attached when it’s ready.
- Cool before slicing. Allow the bread to cool completely on a wire rack before slicing.
- Recipe variations. Add chocolate chips, chopped nuts, peanut butter, or fresh banana slices on top.
How to Store
Don’t walk, run to your kitchen and whip up this loaf ASAP! Your taste buds will thank you.
And if you happen to have leftovers, here’s how to keep them fresh.
To Store: Wrap the cooled bread with plastic wrap and store it at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Wrap the cooled loaf tightly in plastic wrap and foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge and let come to room temp before enjoying.
More Banana Bread Recipes to Try
Peanut Butter Banana Bread
Double Chocolate Banana Bread
Banana Zucchini Bread
Banana Bread Brownies
Chocolate Chip Banana Bread
Salted Caramel Banana Bread
10
servings25
minutes1
hour472
kcalEvery bite of this salted caramel banana bread is a heavenly combination of rich, fruity flavors with just the right balance of sweet and salty.
Ingredients
- Salted Caramel:
1 cup light brown sugar, packed
1/2 cup heavy cream
1/4 cup salted butter, cut into pieces
1 teaspoon vanilla extract
1/2 teaspoon salt, optional
- Banana Bread:
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup light brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs, at room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
2 cups mashed overripe bananas (3-4 bananas)
Instructions
- Make the caramel sauce. Combine the brown sugar, cream, and butter in a medium saucepan over medium heat. Bring to a boil, stirring constantly until the sugar dissolves.
- Reduce the heat to low and simmer for 3-5 minutes, until thick. Do not stir during the simmering. Remove the pot from the heat and stir in the vanilla and salt, if using. Pour the caramel into a heatproof container and set aside to cool completely.
- Preheat the oven to 350°F (175°F). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides.
- Make the banana bread. In a medium bowl, whisk the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the sour cream, vanilla, and mashed bananas.
- Gradually stir the dry ingredients into the wet ingredients, mixing just until combined.
- Pour half of the batter into the prepared pan. Drizzle about 1/4 cup of the salted caramel sauce over top, then use a knife to swirl it into the batter. Pour the remaining batter on top. Drizzle another 1/4 cup caramel sauce over the batter and swirl.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Drizzle with the remaining caramel sauce, serve, and enjoy!
Notes
- Use very ripe, heavily spotted bananas for maximum flavor and natural sweetness.
- Brown the butter first for an even richer, nuttier flavor.
- Add mix-ins like chocolate chips and toasted walnuts for texture.