Description
Salted Caramel Banana Bread brings together the comforting warmth of ripe bananas and a delightful caramel twist that makes your kitchen smell absolutely amazing. Drizzling sweet caramel and sprinkling sea salt over a tender, moist loaf turns classic banana bread into something special that friends and family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
Wet Supporting Ingredients:
- 0.25 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 0.5 cup caramel sauce, plus extra for drizzling
Dry Supporting Ingredients:
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.5 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with 1 tablespoon butter or non-stick spray. Line the pan with parchment paper, creating side overhangs for easy removal.
- Combine 1 ¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt in a medium bowl. Whisk thoroughly to distribute ingredients evenly.
- Melt ½ cup unsalted butter. Whisk 1 cup granulated sugar into the melted butter until smooth. Add 2 large eggs one at a time, mixing completely after each addition.
- Incorporate ¼ cup Greek yogurt, 1 teaspoon vanilla extract, and 3 mashed bananas into the butter mixture. Stir until the batter becomes creamy and consistent.
- Fold dry ingredients into wet ingredients gently. Mix until just combined, avoiding overmixing to maintain a tender texture.
- Transfer half the batter to the prepared pan. Drizzle ¼ cup caramel sauce over the batter. Use a knife to create swirling patterns throughout the layer.
- Add remaining batter to the pan. Top with another ¼ cup caramel sauce, creating additional swirls with a knife.
- Bake at 350°F (175°C) for 55-60 minutes. Check doneness by inserting a toothpick – it should emerge with a few moist crumbs.
- Cover with aluminum foil during the last 15 minutes if the top browns too quickly.
- Allow bread to cool in the pan for 10 minutes. Transfer to a wire rack and finish cooling.
- Drizzle an extra 2 tablespoons caramel sauce on top. Sprinkle ½ teaspoon flaky sea salt over the surface before serving.
Notes
- Ripe bananas work best, so wait until they’re super soft and spotted brown for maximum sweetness and depth of flavor.
- Mixing the wet and dry ingredients just until combined prevents tough, dense bread – stop stirring the moment no flour streaks remain.
- Sprinkle extra sea salt on top of the caramel drizzle for a gorgeous contrast and enhanced flavor profile.
- Freezing this bread wrapped tightly in plastic wrap keeps it fresh for up to 3 months, making it perfect for advance preparation.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 304 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg