Salted Caramel Banana Bread is a delightful treat that combines the rich, sweet flavor of ripe bananas with the indulgent taste of homemade salted caramel. Imagine slicing into a soft, moist loaf where the subtle saltiness of caramel balances perfectly with the natural sweetness of bananas. This dessert will quickly become a favorite in your kitchen, perfect for breakfast, snacks, or an after-dinner delight. You’ll love how the warm caramel drizzle adds a luxurious touch to every bite, making it irresistible to anyone you share it with.
Why You’ll Love This Salted Caramel Banana Bread Recipe
This banana bread recipe stands out because it elevates a classic baked good with the addition of salted caramel, bringing a new level of flavor and texture. You get a tender crumb that’s moist yet firm enough to hold its shape, combined with the gooey sweetness of the caramel sauce baked right inside and drizzled on top. Plus, it’s straightforward to make and doesn’t require any complicated steps or ingredients. Whether you’re a beginner baker or an expert, this recipe is approachable, satisfying, and perfect for sharing. The aroma that fills your home as it bakes is comforting and inviting — it’s a scent that will make everyone eager to dig in.
Ingredients for Salted Caramel Banana Bread
Salted Caramel Sauce:
- 1/4 cup (57g) salted butter
- 1 cup (220g) packed brown sugar
- 1/2 cup (120ml) heavy cream
- 1/2 teaspoon salt
Banana Bread:
- 1/2 cup (114g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (245g) mashed bananas
- 1/2 cup (120ml) salted caramel sauce (from above)
How to Make Salted Caramel Banana Bread
Start by preparing the salted caramel sauce. Combine the salted butter, brown sugar, heavy cream, and salt in a small saucepan. Stir the mixture over medium-high heat until the sugar dissolves completely and the mixture reaches a boil. Then, reduce the heat to low and let it simmer gently for five minutes without stirring. Once done, remove it from the heat and transfer it into a heatproof jar to cool.
While the caramel cools, preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
Next, in a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is fluffy and light. Beat in the eggs one at a time, then add the milk and vanilla extract, mixing until everything is fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to your wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
Fold in the mashed bananas and half a cup of the cooled salted caramel sauce carefully, making sure they are evenly distributed without breaking down the batter too much.
Pour the batter into your prepared loaf pan and bake for 55 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, drizzle extra salted caramel sauce over the top before slicing and serving.
How to Serve Salted Caramel Banana Bread
You can enjoy this banana bread warm or at room temperature. Serving it slightly warm brings out the luscious texture of the caramel drizzle, making each bite feel extra indulgent. Pair a slice with a cup of coffee or tea for a cozy snack or serve it as a dessert with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the experience.
For a simple breakfast, spread some butter or cream cheese on a slice and add a sprinkle of cinnamon for a little extra flavor. This bread also works beautifully as a sweet addition to a brunch spread or as a gift wrapped up for friends and family.
Expert Tips for Making Salted Caramel Banana Bread
To get the best results, use ripe bananas that are heavily spotted or even starting to brown; they provide the most natural sweetness and moisture for your bread. When creaming your butter and sugar, make sure the butter is soft but not melted, as this helps to trap air and creates a lighter texture.
Don’t rush the mixing process — combine ingredients gently to avoid developing too much gluten, which can make the bread tough. When simmering the caramel sauce, keep a close eye and avoid stirring during the simmer time to get a smooth, glossy finish.
If you want a stronger caramel flavor, you can add a pinch more salt or a touch of vanilla extract to the sauce. Lastly, always let the bread cool completely before slicing to avoid it crumbling.
How to Store Salted Caramel Banana Bread
Store your banana bread at room temperature wrapped tightly in plastic wrap or kept in an airtight container. It will stay fresh and moist for 3 to 4 days. If you want to keep it longer, you can refrigerate it, but note that refrigeration may dry the bread out slightly.
The leftover salted caramel sauce should be kept in a sealed container in the refrigerator. To reuse, warm it gently in the microwave for 15 to 30 seconds or over low heat on the stove before drizzling again.
Variations of Salted Caramel Banana Bread
Feel free to experiment with this recipe by adding chopped nuts like walnuts or pecans for a crunchy texture contrast. You could also mix in chocolate chips to add bursts of melty sweetness throughout the loaf.
For a healthier twist, substitute some of the all-purpose flour with whole wheat flour or oat flour, but keep in mind this may change the texture slightly. You can also swap the heavy cream in the caramel sauce for coconut milk to make a dairy-free version.
If you like spice, adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients can give the bread a warm, aromatic note. Another idea is to swirl some peanut butter or cream cheese into the batter before baking for a richer taste.
Frequently Asked Questions About Salted Caramel Banana Bread
What makes this banana bread different from regular banana bread?
This version includes a homemade salted caramel sauce both inside the batter and drizzled on top, giving it a rich, sweet-salty flavor that regular banana bread doesn’t have.
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them completely and drain any excess liquid before mashing and adding to the batter.
How do I know when the banana bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.
Can I make the salted caramel sauce ahead of time?
Absolutely. The sauce can be made a day or two in advance and stored in the fridge until ready to use. Just warm it gently before adding to the bread or drizzling on top.
Is this banana bread suitable for freezing?
Yes, you can freeze the baked bread by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container or bag. Thaw at room temperature before serving.
Does the salted caramel sauce make the bread too sweet?
The salt in the caramel balances the sweetness, giving it a more complex and enjoyable flavor rather than making it overly sweet.
Salted Caramel Banana Bread
Ingredients
- 1/4 cup salted butter (57g, for caramel sauce)
- 1 cup packed brown sugar (220g, for caramel sauce)
- 1/2 cup heavy cream (120ml, for caramel sauce)
- 1/2 teaspoon salt (for caramel sauce)
- 1/2 cup unsalted butter (114g, softened, for bread)
- 3/4 cup granulated sugar (150g)
- 2 large eggs
- 1/4 cup milk (60ml)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup mashed bananas (245g)
- 1/2 cup salted caramel sauce (from above)
Instructions
- To make the salted caramel sauce, combine salted butter, brown sugar, heavy cream, and salt in a saucepan. Stir over medium-high heat until sugar dissolves, then bring to a boil. Reduce heat and simmer for 5 minutes without stirring. Remove from heat and let cool.
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together the unsalted butter and granulated sugar until fluffy. Beat in the eggs one at a time, then mix in the milk and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add to the wet ingredients, stirring gently to combine.
- Fold in the mashed bananas and half a cup of the cooled salted caramel sauce until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with extra salted caramel sauce before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!