There’s something undeniably comforting about the aroma of freshly baked banana bread filling your kitchen. It’s the kind of scent that instantly makes a house feel like home. Now, imagine taking that classic banana bread to the next level by drizzling it with rich, buttery salted caramel. This Salted Caramel Banana Bread is the ultimate treat—moist, tender, and packed with the sweet warmth of ripe bananas, all balanced by the deep, slightly salty notes of caramel.
This recipe is perfect for those cozy mornings with a cup of coffee, a special weekend brunch, or even as a thoughtful homemade gift. If you’ve got a few overripe bananas sitting on your counter, this is the best way to use them up and create something absolutely delicious.
Why You’ll Love This Recipe
- A Perfect Blend of Flavors – The natural sweetness of bananas pairs beautifully with the deep, buttery richness of salted caramel.
- Moist and Tender – Thanks to the mashed bananas and a perfect balance of ingredients, this bread stays wonderfully soft.
- Easy to Make – No fancy equipment or techniques needed—just mix, bake, and enjoy!
- Great for Any Time of Day – Enjoy it as a breakfast treat, a sweet afternoon snack, or even dessert.
Ingredients You’ll Need
For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ¼ cup plain yogurt
- ½ cup chopped walnuts (optional)
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- ½ teaspoon sea salt
How to Make Salted Caramel Banana Bread
Step 1: Prepare the Banana Bread Batter
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until combined. Stir in the mashed bananas and yogurt, ensuring everything is well mixed.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix—just stir until there are no visible streaks of flour. If using, gently fold in the chopped walnuts for a little crunch.
Step 2: Bake the Banana Bread
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking.
Once done, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Make the Salted Caramel Sauce
While the banana bread is baking, prepare the caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will slowly melt and turn golden brown.
Once completely melted, add the butter cubes, stirring continuously until fully incorporated. Be careful—it will bubble up!
Slowly pour in the heavy cream, stirring constantly. Let the caramel simmer for about 1 minute, then remove from heat and stir in the sea salt. Allow the caramel to cool slightly before using.
Step 4: Assemble and Serve
Once the banana bread has cooled, drizzle the warm salted caramel generously over the top. Let it set for a few minutes before slicing.
Serve warm or at room temperature—either way, it’s absolutely delicious!
Helpful Tips
- Use Overripe Bananas – The more brown spots, the better! Overripe bananas make the bread sweeter and more flavorful.
- Don’t Overmix the Batter – Stir just until the ingredients are combined to keep the bread soft and tender.
- Customize It – Add chocolate chips for extra indulgence or swap walnuts for pecans for a different texture.
- Caramel Consistency – If your caramel thickens too much before drizzling, gently reheat it in the microwave or on the stovetop.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
- If freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag. Thaw at room temperature or microwave for a few seconds before serving.
- You can double the caramel sauce and store extra in the fridge for drizzling over ice cream, pancakes, or even coffee!
Nutritional Information (Per Slice)
Approximate values
- Calories: 320
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 30g
- Fiber: 2g
- Sodium: 180mg
Frequently Asked Questions
Can I use store-bought caramel sauce?
Absolutely! If you’re short on time, a high-quality store-bought caramel sauce works great. Just warm it up slightly before drizzling over the banana bread.
What can I substitute for yogurt?
You can use sour cream or buttermilk instead of yogurt for a similar moisture level.
How do I make this recipe dairy-free?
Swap butter for a plant-based alternative, use coconut yogurt instead of dairy yogurt, and replace heavy cream with coconut cream in the caramel.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Related Recipes
If you loved this Salted Caramel Banana Bread, you might also enjoy:
- Snickerdoodle Banana Bread
- Banana Bread Cake with Cream Cheese Frosting
- Sweet Alabama Pecan Bread
- Beginner-Friendly Sourdough Rye Bread
Conclusion
Salted Caramel Banana Bread is the perfect combination of simple, homey comfort and indulgent sweetness. The soft, moist texture of the banana bread pairs beautifully with the rich, buttery caramel, making it a treat you’ll want to bake again and again. Whether you enjoy it as a breakfast bite, a mid-afternoon snack, or a dessert with a scoop of ice cream, one thing’s for sure—you won’t be able to stop at just one slice!
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Salted Caramel Banana Bread
Description
There’s something undeniably comforting about the aroma of freshly baked banana bread filling your kitchen. It’s the kind of scent that instantly makes a house feel like home. Now, imagine taking that classic banana bread to the next level by drizzling it with rich, buttery salted caramel. This Salted Caramel Banana Bread is the ultimate treat—moist, tender, and packed with the sweet warmth of ripe bananas, all balanced by the deep, slightly salty notes of caramel.
This recipe is perfect for those cozy mornings with a cup of coffee, a special weekend brunch, or even as a thoughtful homemade gift. If you’ve got a few overripe bananas sitting on your counter, this is the best way to use them up and create something absolutely delicious.
Ingredients
For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ¼ cup plain yogurt
- ½ cup chopped walnuts (optional)
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- ½ teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the eggs and vanilla extract, whisking until combined. Stir in the mashed bananas and yogurt, ensuring everything is well mixed.
Gradually fold the dry ingredients into the wet ingredients. Be careful not to overmix—just stir until there are no visible streaks of flour. If using, gently fold in the chopped walnuts for a little crunch.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent the loaf with aluminum foil during the last 15 minutes of baking.
Once done, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the banana bread is baking, prepare the caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will slowly melt and turn golden brown.
Once completely melted, add the butter cubes, stirring continuously until fully incorporated. Be careful—it will bubble up!
Slowly pour in the heavy cream, stirring constantly. Let the caramel simmer for about 1 minute, then remove from heat and stir in the sea salt. Allow the caramel to cool slightly before using.
Once the banana bread has cooled, drizzle the warm salted caramel generously over the top. Let it set for a few minutes before slicing.
Serve warm or at room temperature—either way, it’s absolutely delicious!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.
- If freezing, wrap individual slices in plastic wrap and store in a freezer-safe bag. Thaw at room temperature or microwave for a few seconds before serving.
- You can double the caramel sauce and store extra in the fridge for drizzling over ice cream, pancakes, or even coffee!
