Introduction
Salted Caramel Banana Bread is a rich, tender loaf that combines the comforting sweetness of ripe bananas with a deep, buttery caramel swirl and a touch of sea salt. It’s perfect for breakfast, dessert, or anytime you want a bakery-quality treat at home. This recipe is simple, flavorful, and incredibly indulgent.
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Ingredients
For the Banana Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted
3/4 cup brown sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
For the Salted Caramel Swirl
1/2 cup jarred or homemade caramel sauce
1/2 teaspoon flaky sea salt (plus extra for topping)
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Instructions
1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. In a separate bowl, combine the melted butter and brown sugar until smooth.
4. Add the eggs, mashed bananas, and vanilla extract. Mix well.
5. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Pour half the batter into the loaf pan.
7. Drizzle half of the caramel sauce over the batter and sprinkle lightly with sea salt.
8. Add the remaining batter and top with the rest of the caramel, swirling it gently with a knife.
9. Sprinkle a final pinch of sea salt on top.
10. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
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Description
This Salted Caramel Banana Bread is moist and dense with a buttery crumb. The caramel melts into the banana bread, creating sweet ribbons throughout, while the sea salt balances the richness. Every slice has a perfect blend of warm banana flavor and smooth caramel.
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Tips
Use very ripe bananas for maximum sweetness and flavor.
For stronger caramel flavor, warm the caramel sauce slightly before swirling.
Make sure not to overmix the batter to keep the loaf tender.
If the top browns too quickly, cover it loosely with foil halfway through baking.
Let the bread cool before slicing to prevent crumbling.
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Variations
Chocolate Chip Version: Add 1/2 cup chocolate chips to the batter.
Nutty Version: Fold in 1/2 cup chopped pecans or walnuts.
Caramel Frosted: Drizzle extra caramel over the cooled loaf.
Gluten-Free: Substitute a 1:1 gluten-free flour blend.
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Correction
If you prefer a less sweet loaf, reduce the brown sugar to 1/2 cup or use unsweetened caramel.
If the bread turns out too dense, ensure your baking soda is fresh and avoid overmixing.
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Enjoy
Slice warm or at room temperature, serve with butter or extra caramel, and enjoy each soft, flavorful, salted-sweet bite