Introduction
Salted Caramel Banana Bread is a delicious twist on the traditional banana bread, elevating it with the sweet richness of homemade (or store-bought) caramel and a touch of sea salt. This loaf is moist, flavorful, and topped with a luscious salted caramel drizzle that balances sweetness with a subtle savory edge. It’s perfect as a breakfast treat, afternoon snack, or dessert centerpiece.
Ingredients
For the Banana Bread:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional, for added warmth)
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
¼ cup plain yogurt or sour cream
For the Salted Caramel Sauce:
½ cup granulated sugar
3 tablespoons unsalted butter, cubed
¼ cup heavy cream
½ teaspoon sea salt (adjust to taste)
Instructions
Make the Banana Bread:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large mixing bowl, cream butter and brown sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Stir in mashed bananas and yogurt until fully combined.
Gradually fold in the dry ingredients until just mixed. Do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel:
In a small saucepan over medium heat, melt sugar until it turns a deep amber color, swirling occasionally. Do not stir.
Add butter and stir constantly until fully melted and incorporated.
Slowly add heavy cream (it will bubble vigorously), stirring until smooth.
Remove from heat and stir in sea salt. Let cool slightly before using.
Assemble:
Once the banana bread is cooled, drizzle the salted caramel sauce over the top.
Optional: Sprinkle with a pinch of extra sea salt for garnish.
Description
This Salted Caramel Banana Bread is soft, dense, and full of rich banana flavor. The salted caramel provides a deep, buttery sweetness with a touch of salt that cuts through the richness for a balanced finish. Each slice offers moist banana crumb paired with the glossy, golden ribbon of caramel on top — indulgent without being overly sweet.
Tips
Use overripe bananas (deeply speckled or blackened skins) for best flavor.
If making caramel from scratch, be patient and avoid stirring during sugar melting.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
Warm individual slices slightly before serving to enhance flavor and texture.
Freeze the loaf (without caramel) for up to 2 months. Add caramel after thawing and reheating.
Variations
Add chopped nuts (like walnuts or pecans) for crunch.
Fold in chocolate chips or toffee bits for extra richness.
Use store-bought caramel for convenience.
Make mini loaves or muffins instead of a single loaf — just reduce baking time accordingly.
Correction
If your banana bread turns out too dense or underbaked:
Make sure not to overmix the batter.
Check your oven temperature with a thermometer — banana bread requires consistent heat.
Allow it to bake fully in the center; tent with foil if the top is browning too quickly.
If the caramel is too runny or grainy:
Ensure the sugar fully melts before adding butter.
Let it simmer just long enough to thicken slightly after cream is added.
Stir constantly and use room-temperature cream to prevent seizing.
Enjoy
Serve this Salted Caramel Banana Bread slightly warm or at room temperature, ideally with a cup of coffee or tea. Whether you’re sharing it with guests or keeping it all to yourself, it’s a bakery-worthy treat that delivers comfort and indulgence in every slice.