Salted Caramel Banana Bread Recipe

Introduction

Salted caramel banana bread is a delightful twist on the classic treat, combining the rich flavors of ripe bananas with the indulgent sweetness of caramel and a touch of sea salt. This moist, flavorful bread is perfect for breakfast, snacks, or dessert.

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 teaspoon vanilla extract
• 2 tablespoon 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 all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, white sugar, and brown sugar.
2. Step 2: Add the mashed bananas, melted and cooled butter, buttermilk, beaten eggs, vanilla extract, and caramel syrup to the dry mixture. Make sure the butter is not too hot to avoid scrambling the eggs.
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 and gently swirl it into the batter with a butter knife.
5. Step 5: Bake the bread 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 cooled slightly, sprinkle the sea salt evenly over the top of the loaf.
8. Step 8: Drizzle 2 to 3 tablespoons of caramel sauce over the salted top before serving.

Tips & Variations

• For extra texture, fold in chopped nuts or chocolate chips before baking.
• Use ripe bananas with brown spots for the best sweetness and flavor.
• Substitute buttermilk with plain yogurt thinned with a little milk if needed.
• Adjust the amount of sea salt to balance the sweetness to your preference.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or oven to refresh the flavors before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/4 cup to mimic buttermilk’s acidity.

How do I prevent the caramel from making the bread soggy?

Swirling the caramel lightly into the batter before baking helps distribute it evenly without soaking the bread. Also, adding the caramel sauce on top after baking and cooling slightly keeps the texture balanced.

Salted Caramel Banana Bread Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This Salted Caramel Banana Bread is a deliciously moist and flavorful twist on classic banana bread, infused with warm spices and swirled with rich caramel sauce. The perfect balance of sweet and salty is achieved by topping the warm loaf with sea salt and extra caramel, creating a delightful treat for any occasion.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• 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
• 1/4 teaspoon additional sea salt for topping

Wet Ingredients

• 3 ripe bananas (mashed with a fork)
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 2 teaspoons vanilla extract
• 2 tablespoons caramel syrup
• 1/2 cup butter (melted and cooled)
• 1/4 cup buttermilk
• 2 eggs (beaten)
• 2–3 tablespoons caramel sauce (for swirling and topping)

Instructions

1. Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix thoroughly to ensure all the dry ingredients are evenly distributed.
2. Add Wet Ingredients: Add the mashed ripe 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 prevent scrambling the eggs.
3. Mix Batter: Using a hand mixer, blend the mixture for about three minutes or until the batter is smooth and free of lumps.
4. Pour into Loaf Pan: Grease a loaf pan and pour the batter evenly into it. Drizzle two tablespoons of caramel sauce on top of the batter and use a butter knife to gently swirl the caramel into the batter.
5. Bake: Bake the banana bread in a preheated oven 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. Cool: Remove the loaf from the oven and let it cool in the pan for about 15 minutes.
7. Top with Sea Salt: While the bread is still warm but slightly cooled, sprinkle the sea salt evenly over the top of the loaf.
8. Finish with Caramel Sauce: Drizzle 2 to 3 tablespoons of caramel sauce over the salted top of the banana bread before serving.

Notes

• Allow the melted butter to cool slightly before mixing with eggs to prevent curdling.
• Use ripe bananas for the best natural sweetness and moist texture.
• The caramel swirl adds a rich flavor, but can be adjusted or omitted based on preference.
• Sprinkling sea salt over the warm loaf enhances the flavor contrast of sweet and salty.
• Ensure the bread is baked completely by performing the toothpick test to avoid undercooked dough.
• This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: banana bread, salted caramel, caramel swirl, moist banana bread, sweet and salty dessert, homemade banana bread