Salted Caramel Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Small saucepan
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Knife
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and cooled
- 150 gram light brown sugar packed
- 50 gram granulated sugar
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine sea salt
- 120 milliliter thick salted caramel sauce divided
- 80 milliliter whole milk or buttermilk
- 50 gram chopped pecans or walnuts optional
- 5 gram flaky sea salt for topping
Instructions
- Preheat the oven to 175°C (350°F) and grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the mashed bananas, eggs, and vanilla extract to the bowl and whisk until smooth.
- In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined.
- Stir in the milk or buttermilk until the batter is smooth, then fold in the chopped nuts if using.
- Pour half of the batter into the prepared loaf pan and spread it into an even layer.
- Drizzle half of the salted caramel sauce over the batter, then gently swirl it in with a knife.
- Add the remaining batter on top, smoothing it out evenly with a spatula.
- Drizzle the remaining salted caramel sauce over the top and lightly swirl again for a marbled effect.
- Bake the banana bread for 50–60 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
- If the top is browning too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
- Remove the pan from the oven and let the banana bread cool in the pan for 15 minutes.
- Carefully lift the loaf out using the parchment and transfer it to a wire rack to cool for at least 5 more minutes.
- While still slightly warm, sprinkle the top with flaky sea salt and add an extra drizzle of caramel if desired, then slice and serve.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and banana flavor, and avoid overmixing once you add the dry ingredients to keep the loaf tender. If your caramel is thin, simmer it briefly in a small saucepan to thicken before using so it doesn’t sink completely into the batter. Let the bread cool enough to set the caramel swirls before cutting clean slices, and wipe your knife between cuts. The loaf keeps well wrapped at room temperature for up to 2 days, or you can warm individual slices briefly in the microwave and add a fresh drizzle of caramel just before serving.
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