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Salted Caramel Banana Bread

This Salted Caramel Banana Bread combines the rich flavors of ripe bananas and salted caramel for a cozy, indulgent treat that's perfect for gifting or enjoying with coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large ripe bananas Must be dark and spotty for best flavor.
  • 2 cups all-purpose flour Spoon and level to avoid overpacking.
  • 1 teaspoon baking soda Provides lift for tender crumb.
  • 0.5 teaspoon salt Plus flaky salt for topping.
  • 0.5 cups unsalted butter, melted
  • 0.5 cups brown sugar Adds moisture and sweetness.
  • 0.5 cups granulated sugar Balances the sweetness.
  • 2 large eggs For structure.
  • 0.5 cups Greek yogurt or sour cream Keeps the bread soft.
  • 1 teaspoon vanilla extract Enhances banana flavor.
  • 1 teaspoon ground cinnamon Optional but recommended.
  • 0.5 cups salted caramel sauce Store-bought or homemade.
  • 1 teaspoon flaky sea salt For sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a large bowl, mash the bananas until mostly smooth with some chunks remaining.
  3. Add the melted butter, brown sugar, granulated sugar, eggs, Greek yogurt, vanilla, and cinnamon to the mashed bananas. Mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Assembly
  1. Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter and swirl gently with a butter knife.
  2. Add the remaining batter and repeat the caramel swirl process.
  3. Sprinkle flaky sea salt on top before baking.
Baking
  1. Bake in the preheated oven for 55 to 65 minutes, checking for doneness with a toothpick.
  2. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Wait at least an hour before slicing.

Notes

This banana bread is moist and keeps well. Wrap tightly for storage. Can be served warm with extra caramel or as a dessert with ice cream.