Go Back
+ servings
Salted Caramel Banana Bread

Irresistibly Indulgent Salted Caramel Banana Bread Delight

Delight in the warmth of Salted Caramel Banana Bread, a comforting and freezer-friendly treat that elevates a classic favorite.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • medium saucepan
  • mixing bowls
  • Loaf Pan

Ingredients
  

Salted Caramel

  • 1 cup granulated sugar base for the caramel
  • 6 tablespoon unsalted butter cut into pieces
  • ½ cup heavy cream for a smooth texture
  • 1 teaspoon sea salt to taste

Banana Bread Batter

  • 2 cups all-purpose flour provides structure
  • 1 teaspoon baking soda for rise
  • 1 teaspoon ground cinnamon adds warmth
  • ¼ teaspoon ground nutmeg for spice
  • ½ teaspoon salt to balance flavors
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar for sweetness
  • 2 large eggs provides structure
  • 1 teaspoon vanilla extract for flavor
  • 3 medium mashed ripe bananas overripe works best
  • ½ cup buttermilk or substitute with milk and vinegar

Instructions
 

Salted Caramel Preparation

  • In a medium saucepan, pour in the granulated sugar and place it over medium heat. Swirl the pan occasionally to ensure even melting while watching for the sugar to turn a rich amber color, which should take about 8-10 minutes.
  • Once the sugar is fully melted, remove the saucepan from the heat and immediately add the butter pieces. Stir the mixture vigorously until the butter is completely melted and the caramel is smooth, which should take about 2 minutes.
  • Carefully pour in the heavy cream while stirring constantly to combine. Continue stirring until it becomes smooth and creamy, which will take another 2-3 minutes.
  • Stir in the sea salt to the caramel, tasting it to adjust the saltiness to your preference. Allow the salted caramel to cool while you prepare the banana bread.

Banana Bread Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
  • Gently fold in the mashed ripe bananas until just combined.
  • Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Drizzle about half of the cooled salted caramel over this layer.
  • Top the caramel layer with the remaining banana bread batter and drizzle the remaining salted caramel on top, swirling it slightly with a toothpick.
  • Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  • Once baked, let the banana bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Use overripe bananas for best results. Cool caramel properly to prevent sinking during baking. Store wrapped individually for freezing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 15mgIron: 1mg
Keyword baking, banana bread, comfort food, dessert, freezer-friendly, Salted Caramel Banana Bread
Tried this recipe?Let us know how it was!