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Salted Caramel Banana Bread

Hey there, culinary enthusiasts! I’ve just crafted what might be my magnum opus of banana breads—a loaf that’s not just studded but practically jeweled with caramelized bananas, and adorned with a luscious salted caramel glaze. Allow me to spill the beans!

Banana bread is a timeless classic, isn’t it? It’s like a warm hug in food form, always reliable. But this time, I aimed to take it up a notch. I roasted banana slices until they transformed into soft, caramelized gems, and then folded them into the batter. The result? An intensified banana essence that’s nothing short of divine.

Now, let’s talk about that crowning glory—the salted caramel glaze. I melded butter and sugar into a thick, syrupy concoction, and then whisked in cream, powdered sugar, and a hearty dash of salt. Waiting for those salt crystals to dissolve was a lesson in patience, but oh, the payoff! The sweet and salty harmony had me practically salivating as I drizzled it over the freshly baked loaf.

I’ve got to admit, this could very well be the pinnacle of all banana breads I’ve ever conjured up. Roasting the bananas coaxed out their natural sweetness, making them almost fuse into the bread’s crumb. And that glaze? It’s like the cherry on top, but so much better. It’s heavenly when savored warm right out of the oven, but I suspect it’ll be just as sought-after the next day.

Whether you’re indulging in a slice post-dinner with a steaming cup of tea or sneaking one into your workday for a delightful surprise, this banana bread is a game-changer. Go ahead, give it a whirl—I guarantee you’ll be smitten! And as always, if you’ve got any queries, feel free to shoot them my way.


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For The Banana Bread

2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup brown sugar, packed
½ cup butter (1 stick), room temperature
2 eggs
⅓ cup sour cream
4 ripe bananas, mashed
1 ½ teaspoons vanilla

For The Glaze

¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt

How To Make Salted Caramel Banana Bread

Preheat oven to 350 degrees F and grease a 9×5 baking dish.
In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time.
Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined.
Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.
Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. While bread is cooling, make the glaze.
In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, approximately 1 minute.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
Allow glaze to cool for 5 minutes before pouring it over the bread.

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