A Moist, Sweet, and Unforgettable Twist on a Classic Favorite
Some recipes earn a quiet place in your kitchen, while others demand a permanent spot on your go-to list. This Salted Caramel Banana Bread isn’t just another banana bread — it’s a warm, buttery loaf that goes above and beyond thanks to one unforgettable detail: a rich, homemade salted caramel glaze that seeps into every slice.
The base is everything banana bread should be — moist, soft, and filled with the natural sweetness of overripe bananas. A hint of cinnamon adds subtle warmth, and a touch of sour cream gives it that perfect tender crumb. But what transforms this from a comfort food classic into something crave-worthy is the golden caramel glaze that blankets the loaf in sweet, salty richness. As it cools, the glaze forms a glossy shell that cracks ever so slightly when sliced — the perfect contrast to the soft interior.
Whether you serve it warm for breakfast, wrapped up in a lunchbox, or as a show-stopping dessert with a scoop of vanilla ice cream, this banana bread will win over anyone who tastes it. Trust us — once you’ve made it, you’ll never go back to plain banana bread again.
Ingredients
For the Banana Bread:
All-purpose flour – 2 cups
Baking soda – 1 teaspoon
Ground cinnamon – 1 teaspoon
Salt – ½ teaspoon
Brown sugar (packed) – ¾ cup
Unsalted butter (room temperature) – ½ cup (1 stick)
Large eggs – 2
Sour cream – ⅓ cup
Ripe bananas (mashed) – 4 medium
Vanilla extract – 1½ teaspoons
Tip: Use very ripe bananas — the more brown spots, the better. Overripe bananas bring more natural sweetness and moisture to the bread.
For the Salted Caramel Glaze:
Brown sugar (packed) – ¼ cup
Unsalted butter – 2 tablespoons
Heavy cream – 2 tablespoons
Powdered sugar – ⅓ cup
Kosher salt – ½ teaspoon
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together:
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat together:
¾ cup packed brown sugar
½ cup room-temperature butter
Mix until light, fluffy, and creamy — about 2–3 minutes with a hand or stand mixer.
4. Add Eggs and Other Wet Ingredients
Add 2 eggs, one at a time, beating well after each addition.
Then mix in:
⅓ cup sour cream
4 mashed ripe bananas
1½ teaspoons vanilla extract
Stir until smooth and well-blended.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet banana mixture.
Stir just until combined — do not overmix. A few lumps are okay.
6. Bake the Banana Bread
Pour the batter into your prepared loaf pan. Smooth the top gently with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack.
Make the Salted Caramel Glaze
While the bread is cooling, prepare the glaze:
In a small saucepan over medium heat, combine:
¼ cup brown sugar
2 tablespoons butter
Stir constantly and bring to a gentle boil. Let it cook for 1 minute, until the sugar dissolves and the mixture thickens slightly.
Remove from heat and immediately stir in:
2 tablespoons heavy cream
Then whisk in:
⅓ cup powdered sugar
½ teaspoon kosher salt
Mix until completely smooth. Let cool for about 5 minutes. The glaze should be pourable but not too runny.
7. Glaze the Bread
Once the banana bread is slightly cooled but still warm, drizzle the caramel glaze generously over the top.
The glaze will soak into the bread slightly and form a beautiful, glossy layer that sets as it cools.
Serving Suggestions
Slice and serve warm for an irresistibly gooey texture.
Add a small pat of butter and a light sprinkle of sea salt for extra indulgence.
Pair with hot coffee or vanilla ice cream for a stunning dessert.
Make-Ahead and Storage Tips
To store: Wrap the cooled bread tightly and keep it at room temperature for up to 3 days.
To freeze: Slice the bread and wrap each slice in plastic wrap. Freeze in a zip-top bag for up to 2 months. Reheat in the microwave for about 30 seconds before serving.
Final Thoughts
There’s banana bread — and then there’s Salted Caramel Banana Bread. The deeply flavorful caramel glaze sets this recipe apart, turning a humble loaf into something decadent and memorable.
Next time you’re staring down a bunch of overripe bananas, don’t just make the usual. Bake this instead. And maybe — just maybe — hide a slice or two for yourself before it disappears.
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