Salted Caramel Banana Bread
A deliciously moist banana bread enhanced with homemade salted caramel, perfect for breakfast, snacks, or dessert.
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 9x5-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.
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Notes
Store at room temperature wrapped tightly for 3 to 4 days. Refrigerate leftover caramel sauce.