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Salted Caramel Banana Bread

Salted Caramel Banana Bread Recipe


Salted Caramel Banana Bread is a delightful twist on the classic banana bread recipe. This version includes a rich and creamy salted caramel glaze that complements the moist and flavorful banana bread. Perfect for breakfast, brunch, or as a sweet treat, this banana bread will quickly become a favorite.



For the Banana Bread:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup packed brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1/3 cup sour cream
  • 4 ripe bananas, mashed
  • 1 1/2 tsp vanilla extract

For the Salted Caramel Glaze:

  • 1/4 cup packed brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream
  • 1/3 cup powdered sugar
  • 1/2 tsp kosher salt


Step 1: Prepare the Banana Bread Batter

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream together the brown sugar and unsalted butter until light and fluffy.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Mix in Wet Ingredients: Stir in the sour cream, mashed bananas, and vanilla extract until well combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Step 2: Bake the Banana Bread

  1. Transfer Batter: Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool: Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Salted Caramel Glaze

  1. Melt Sugar and Butter: In a small saucepan over medium heat, combine the brown sugar and unsalted butter. Stir continuously until the butter has melted and the mixture is smooth.
  2. Add Cream: Stir in the heavy cream and bring the mixture to a gentle boil. Continue to stir for about 1-2 minutes, until slightly thickened.
  3. Cool and Mix: Remove from heat and let the mixture cool slightly. Gradually whisk in the powdered sugar until smooth. Stir in the kosher salt.
  4. Drizzle Over Bread: Once the banana bread has cooled completely, drizzle the salted caramel glaze over the top.

Step 4: Serve

  1. Slice and Enjoy: Slice the banana bread and serve. Enjoy the rich, moist banana bread with the sweet and salty caramel glaze.

Cook’s Notes

  • Ripe Bananas: Ensure your bananas are very ripe, with brown spots on the peel, for the best flavor and sweetness.
  • Optional Add-Ins: You can add chopped nuts, chocolate chips, or dried fruit to the banana bread batter for added texture and flavor.
  • Storage: Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The caramel glaze can be stored separately and added before serving if desired.

Frequently Asked Questions (FAQs)

Can I make this banana bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes a binding agent like xanthan gum for best results.


How do I store the banana bread?

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze the bread for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil.


Can I use light brown sugar instead of dark brown sugar?

Yes, you can use either light or dark brown sugar. Dark brown sugar will give a deeper, molasses-like flavor, while light brown sugar will be milder.


How can I make the glaze thicker?

If you prefer a thicker glaze, add more powdered sugar until you reach your desired consistency. Alternatively, you can let the glaze cool further, as it will thicken as it cools.


Can I use regular table salt instead of kosher salt in the glaze?

Yes, but use slightly less table salt as it is finer and more concentrated than kosher salt. Start with 1/4 teaspoon and adjust to taste.

Salted Caramel Banana Bread is a delicious and indulgent twist on the classic banana bread. With its moist, flavorful bread and rich salted caramel glaze, it’s perfect for any occasion. Whether enjoyed as a breakfast treat, a dessert, or a snack, this recipe is sure to become a favorite in your household. Happy baking!