Go Back
–+ servings
sweet caramel banana loaf

Caramel Banana Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon
  • 1 9x5-inch loaf pan
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 Small saucepan

Ingredients
  

  • 4 medium ripe bananas mashed
  • 120 milliliter unsalted butter melted
  • 150 gram granulated sugar
  • 50 gram light brown sugar packed
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour sifted
  • 5 gram baking soda
  • 2 gram fine sea salt
  • 2 gram ground cinnamon
  • 120 milliliter sour cream room temperature
  • 120 milliliter caramel sauce plus extra for drizzling
  • 60 gram chopped walnuts optional
  • 15 milliliter vegetable oil for greasing pan

Instructions
 

  • Preheat the oven to 175°C (350°F) and grease the loaf pan with vegetable oil.
  • In a large bowl whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  • Add the mashed bananas and sour cream to the wet mixture and stir until fully combined.
  • In a separate bowl whisk together flour, baking soda, salt, and cinnamon.
  • Gently fold the dry ingredients into the wet mixture until just combined and no dry streaks of flour remain.
  • Fold in the chopped walnuts if using.
  • Pour half of the batter into the prepared loaf pan and spread evenly with a spatula.
  • Drizzle half of the caramel sauce over the batter and lightly swirl with a knife.
  • Add the remaining batter on top and smooth the surface evenly.
  • Drizzle the remaining caramel sauce over the top and swirl gently again.
  • Bake the banana bread for 55 to 65 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
  • Remove the loaf pan from the oven and place it on a wire rack to cool for 15 minutes.
  • Carefully loosen the edges with a knife and remove the banana bread from the pan onto the wire rack.
  • Let the loaf cool for an additional 5 minutes before slicing and serving with extra caramel drizzled on top if desired.

Notes

For best results, use very ripe bananas with many brown spots, as they add more sweetness and a deeper banana flavor; avoid overmixing once you add the flour, which can make the bread dense instead of tender, and tent the loaf loosely with foil during the last 15–20 minutes of baking if the top is browning too quickly. Letting the bread rest fully before slicing helps it set and slice cleanly, and storing leftovers wrapped tightly at room temperature for up to three days (or freezing slices individually) will keep the bread moist while still preserving the caramel’s flavor and texture.
Tried this recipe?Let us know how it was!