Introduction

Salted caramel banana bread is a delightful twist on a classic favorite, combining the sweetness of ripe bananas with rich caramel and a touch of sea salt. This moist and flavorful bread is perfect for breakfast, snack time, or a cozy dessert.

A thick slice of crumbly beige cake with a golden-brown crust sits on a white marbled textured surface, topped with shiny golden caramel sauce drizzled in lines from the top, dripping down the sides. The cake looks soft and moist with a rough crumb texture visible. In the background, other slices of the same cake are partially visible, also resting on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ripe bananas (mashed with a fork)
1/2 cup white sugar
1/3 cup brown sugar
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoon vanilla extract
2 tablespoon caramel syrup
1/2 cup butter (melted and cooled)
1/4 cup buttermilk
2 eggs (beaten)
1 teaspoon sea salt
2-3 tablespoons caramel sauce

Instructions

Step 1: In a large mixing bowl, combine the all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, white sugar, and brown sugar. Mix well to evenly distribute the dry ingredients.
Step 2: Add the mashed bananas, melted and cooled butter, buttermilk, beaten eggs, vanilla extract, and caramel syrup to the dry ingredients. Make sure the butter is not hot to avoid scrambling the eggs.
Step 3: Using a hand mixer, blend the mixture for about three minutes until the batter is smooth and free of lumps.
Step 4: Pour the batter into a greased loaf pan. Drizzle two tablespoons of caramel sauce over the top and use a butter knife to swirl the caramel into the batter gently.
Step 5: Bake at 350 degrees Fahrenheit for 55 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Step 6: Remove the bread from the oven and let it cool in the pan for about 15 minutes.
Step 7: While the bread is still warm but not hot, sprinkle the sea salt evenly over the top.
Step 8: Drizzle 2 to 3 tablespoons of caramel sauce over the salted top for added sweetness and flavor.

Tips & Variations

Use overripe bananas for maximum sweetness and moisture in your bread.
Substitute the all purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Add chopped nuts or chocolate chips to the batter for extra texture and richness.
For a dairy-free version, replace butter with coconut oil and buttermilk with almond milk mixed with a teaspoon of vinegar.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze sliced portions for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

The image shows a single thick slice of crumbly cake with a golden brown crust and a light beige inside. The top of the cake is covered with a glossy caramel sauce that drips down the sides in thick streaks. The cake rests on crinkled white parchment paper against a white marbled background, with other pieces of cake partially visible around it. The texture of the cake appears soft and crumbly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk by adding a teaspoon of lemon juice or vinegar to it and letting it sit for 5 minutes to mimic buttermilk’s acidity.

Is it necessary to swirl the caramel into the batter?

The caramel swirl adds a beautiful flavor and moist texture, but if you prefer a more uniform bread, you can stir the caramel directly into the batter before baking.