Caramel Banana Bread Recipe

Introduction

This Caramel Banana Bread is a delightful twist on a classic favorite, combining the natural sweetness of ripe bananas with rich, buttery caramel. Perfect for breakfast or an afternoon treat, it’s moist, flavorful, and topped with a luscious caramel drizzle and sea salt for the perfect balance.

Ingredients

• 3 ripe bananas (mashed with a fork)
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons vanilla extract
• 2 tablespoons caramel syrup
• 1/2 cup butter (melted and cooled)
• 1/4 cup buttermilk
• 2 eggs (beaten)
• 1 teaspoon sea salt
• 2–3 tablespoons caramel sauce

Instructions

1. Step 1: In a large mixing bowl, combine the all purpose flour, baking soda, baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, white sugar, and brown sugar. Mix well.
2. Step 2: Add the mashed bananas, vanilla extract, caramel syrup, melted and cooled butter, buttermilk, and beaten eggs to the dry ingredients.
3. Step 3: Using a hand mixer, blend the batter for about three minutes until smooth and free of lumps.
4. Step 4: Pour the batter into a greased loaf pan. Drizzle two tablespoons of caramel sauce over the top, then use a butter knife to gently swirl the caramel into the batter.
5. Step 5: Bake at 350°F (175°C) for 55 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Remove the bread from the oven and let it cool in the pan for about 15 minutes.
7. Step 7: While still warm but slightly cooled, sprinkle the sea salt evenly over the loaf.
8. Step 8: Drizzle the remaining 2 to 3 tablespoons of caramel sauce over the top before serving.

Tips & Variations

• For extra texture, add 1/2 cup chopped walnuts or pecans to the batter before baking.
• If you prefer a less sweet bread, reduce the caramel syrup and caramel sauce slightly.
• Use overripe bananas for the best natural sweetness and moisture.
• Substitute buttermilk with plain yogurt or milk mixed with 1 teaspoon lemon juice or vinegar if needed.

Storage

Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or oven to enjoy the caramel fresh and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk combined with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I know when the banana bread is fully baked?

The best way is to insert a toothpick into the center of the bread; if it comes out clean or with just a few moist crumbs, the banana bread is done baking.

Caramel Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This Caramel Banana Bread combines the moistness of ripe bananas with the rich sweetness of caramel syrup and sauce, enhanced by cinnamon and nutmeg spices. It’s a flavorful twist on classic banana bread, featuring a luscious caramel swirl baked inside and a salted caramel topping for a perfect balance of sweet and salty. Ideal for breakfast, dessert, or snack time.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Wet Ingredients

• 3 ripe bananas (mashed with a fork)
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 2 teaspoon vanilla extract
• 2 tablespoon caramel syrup
• 1/2 cup butter (melted and cooled)
• 1/4 cup buttermilk
• 2 eggs (beaten)

Toppings

• 1 teaspoon sea salt
• 2–3 tablespoons caramel sauce

Instructions

1. Mix dry ingredients: In a large mixing bowl, combine all dry ingredients including flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of spices and leavening agents.
2. Add wet ingredients: Add the mashed bananas, white sugar, brown sugar, vanilla extract, caramel syrup, melted and cooled butter, buttermilk, and beaten eggs to the dry ingredients. Ensure the butter is cooled to avoid scrambling the eggs.
3. Blend batter: Using a hand mixer, mix the batter on medium speed for about three minutes until smooth, well combined, and free of lumps.
4. Prepare loaf pan: Grease a loaf pan thoroughly. Pour the batter evenly into the pan. Drizzle two tablespoons of caramel sauce on top of the batter and gently swirl it in with a butter knife to create a marbled effect.
5. Bake: Preheat your oven to 350°F (175°C). Bake the banana bread for 55 to 60 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
6. Cool: Remove the banana bread from the oven and allow it to cool in the pan for about 15 minutes.
7. Add sea salt: While still warm but not hot, sprinkle sea salt evenly over the top of the loaf to enhance the caramel flavor and add a slight savory contrast.
8. Top with caramel sauce: Drizzle an additional 2 to 3 tablespoons of caramel sauce evenly over the salted banana bread for a luscious finishing touch. Let the bread cool further before slicing and serving.

Notes

• Use ripe bananas with brown spots for the best natural sweetness and moisture.
• Ensure the melted butter is cooled before mixing with eggs to avoid curdling.
• Swirling caramel into the batter adds a beautiful marbled effect and extra flavor; do not over-mix to preserve it.
• Let the bread cool slightly before adding salt and extra caramel to prevent melting or runoff.
• Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread can be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: Caramel, Banana Bread, Banana, Sweet Bread, Dessert, Snack, Baked Goods, Cinnamon, Nutmeg, Caramel Swirl