Salted Caramel Banana Bread
Imagine the flavor of salted caramel infused into a soft and moist banana bread, then drizzled with a warm salted caramel sauce on top. It’s banana bread heaven with a sweet-sticky indulgence.
Once again I had a bunch of brown bananas sitting on my countertop. My family seems to go though phases were we eat a ton of bananas like we’re monkeys, then lose interest for weeks. But the nice thing about overripe bananas is that there is always a use for them, and my favorite of course is to bake with them. I decided to take things up a notch and instead of making a standard banana bread, I added a homemade salted caramel sauce to the mix.
So the recipe starts with a simple four-ingredient salted caramel sauce that only takes six minutes to make. I added half a cup of the caramel sauce into an old-fashioned banana bread recipe I found in a local church cookbook. I baked it for one hour and once the bread had cooled, I drizzled more caramel sauce over top.
The texture is incredibly soft and moist. The taste is fruity with the wonderful sweetness of ripe bananas. It has toasty rich notes of butter and brown sugar from the caramel sauce and a hint of salt for a little pizzazz. It’s your everyday banana bread elevated with a warm sticky-sweet caramel sauce.
Salted Caramel Banana Bread
- Total Time: 1 hour 25 minutes
- Yield: 1 - 9x5" loaf
Description
Imagine the flavor of salted caramel infused into a soft and moist banana bread, then drizzled with a warm salted caramel sauce on top.
Ingredients
Salted Caramel Sauce
- 1/4 cup (57g) salted butter
- 1 cup (220g) packed light brown sugar
- 1/2 cup (125ml) heavy cream
- 1/2 tsp (2.5g) salt
Banana Bread
- 1/2 cup (114g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 4 tbsp (60ml) milk
- 1 tsp (5ml) vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tsp (10g) baking powder
- 1 tsp (5g) baking soda
- 1 cup (245g) mashed bananas
- 1/2 cup (125ml) salted caramel sauce
Instructions
Salted Caramel Sauce
- Stir together all the ingredients in a small saucepan. Cook over medium-high heat while stirring frequently until all of the sugar is dissolved, and bring to a boil.
- Reduce the heat to low and let simmer for 5 minutes. Do not stir.
- Remove from stovetop and pour into a heatproof jar. Let cool.
Banana Bread
- Meanwhile, preheat the oven to 350F and grease a 9×5″ loaf pan.
- Using an electric mixer, cream together the butter and sugar in a large bowl. Mix in the eggs, milk and vanilla.
- Stir in the flour, baking powder and baking soda until almost combined. Fold in the bananas and caramel until just combined.
- Spoon into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool and drizzle with more caramel sauce before serving.
Notes
The banana bread can be stored wrapped up or in an airtight container at room temperature for 3-4 days.
Leftover caramel sauce should be refrigerated. It can be reheated in the microwave for 15-30 seconds to warm up.
- Prep Time: 25 min
- Cook Time: 1 hour
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: caramel banana bread recipe, caramel sauce recipe, salted caramel banana bread
Caramel sauce adapted from Baker by Nature.
Banana bread recipe from Mission Baptist Church Hamilton.
44 Comments on “Salted Caramel Banana Bread”
I’m in the process of making this now. I decided I’m going to add a cream cheese mixture to the centre of the batter(half batter in pan, top with cream cheese layer and other half on top). Its another recipe my family loves but this time I’ll use your banana bread caramel recipe. I’m also going to toast some pecans in butter, chop up fairly fine and add a few on the cream cheese centre layer and to the top of loaf. Sounds delicious! Hope it all turns out as I’m imagining it to be!
Sounds amazing! How did it turn out?
Can I double this recipe to make two loaves ????
Yes, you can:) Enjoy!
Even the Baking soda and Baking Powder?????? That seems like a lot!
Yes, even the baking powder and baking soda. Baking is a chemical reaction, so you have to keep the ratios the same by doubling everything for the recipe to work. I hope this helps and pls feel free to reply back with any other questions:)
Thanks lily
Best banana bread I have ever tasted. I do add nuts to the top before baking then add the carmel sauce over the top of the nuts once the cake is cooled.
Truly, this is the BEST.
Thank you for the rave review, Barbara! Enjoy and have a great day!
Have you ever added nuts to this recipe? I plan to make even without, yet was wondering.
I haven’t, but you certainly can. Nuts go great with any kind of banana bread. Enjoy and happy Thursday!
Amazing recipe! I find a lot of banana bread too dense for my liking, but this one is so fluffy 🙂 It tastes amazing, it’s easy to make, and there seems to be a big margin for error in the baking temp. and time. My oven is really old and overheats at random, so I always set it to a lower temperature than indicated. Even then, it’s really difficult to regulate it, especially when baking. But I’ve made this recipe twice now, and they both came out perfect! Thank you, this is now my go-to banana bread 😀
★★★★★
You’re very welcome, Marina! And thank you for your rave review:)
Shouldn’t there be some salt in the banana bread part of the recipe? I added half a teaspoon and we’ll see how it turns out. Great recipe!!!
★★★★★
Thanks! I didn’t add salt because there is salt in the caramel. Just keeping the recipe simple but it doesn’t hurt to add if you want:)
Amazing recipe and combo with the salted caramel sauce!
Question: If you were making this bread and sauce ahead for a get together, is it best to freeze the caramel and banana bread separately?
★★★★★
Thank you for your kind words, Elaine! Yes, freeze them separately. Then thaw both overnight in the fridge and warm up before serving.
This is truely the best banana bread ever! My kids made it and one of them accidentally put a cup of caramel into the batter rather than half a cup and it was still the lightest, moistest, most delicious cake ever, especially with caramel and banana chips liberally clustered on the top! Does it freeze well?
Thank you for your kind words and glad it still turned out great! Yes, it freezes very well. Enjoy and have a great day!
I have left over caramel sauce left. How long will this last in the fridge. Before I have to throw it away.
It should be good for up to a week in the fridge.
This is the Best Banana Bread I’ve ever made. Thanks so much for sharing this recipe.
★★★★★
You’re very welcome! Thank you for your kind words and I’m glad you enjoyed it that much. Have a great day and keep well!
OMG ! This dessert was amazing definitely going to be one of my regular bakes! Thankyou so much everybody lovedddddd it!
I’m so happy everyone loved it! You’re welcome, Serah, and thank you for your kind words. Enjoy and have a great week!
Thank you so much for this recipe! I really should have thanked you for it long back, since I discovered it many months back and have made it several times – and have passed on this URL to several friends too. A gorgeous, gorgeous recipe.
★★★★★
You’re very welcome. Thank you for your kind review, and have a lovely day!
I want to use cupcake tins to make individual sized ones, but I’m unsure if I should change the temperature/bake time?
★★★★★
Hi Jess,
Bake at the same temperature for about 20 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Words cannot explain how delicious this is!
★★★★★
Thank you for your kind words and review!
Maybe I’m being daft, but does the written bit of the recipe never actually tell you to add the vanilla? I was kind of rushed while making this and didn’t catch it until it was too late and in the oven. Smells good while still baking, but to be determined how it is without the vanilla 🤦🏼♀️
Hi Vickie,
Thanks for catching. I’ve just corrected my instructions. The bread should still taste great! My apologies for the typo.
The banana bread is incredible. So moist and tastes almost like sticky toffee pudding when served warm. It’s really different, but still delicious when cold.
I failed making the caramel unfortunately, it tastes wonderful but was so grainy that I had to bin it and use shop bought instead. Pretty sure this is my poor cooking and would love some advice!
Hi Charlotte,
I’m so happy you enjoyed the banana bread. As for the caramel sauce, I think it wasn’t simmered long enough to completely dissolve all of the sugar. Next time try simmering it for a few minutes longer and that should help. Please note that once it’s been refrigerated the sugar can crystallize again, if so, just warm up the caramel sauce in the microwave for about 15-30 seconds to dissolve the sugar crystals. Thank you for your feedback and have a great weekend!
I made this over the weekend to bring to my aunt’s. The banana bread was so moist and absolutely delicious! I did make the salted caramel sauce the old fashioned way using white granulated sugar. The caramel sauce just takes the bread to a whole ‘nother level! Thanks for the recipe!!
★★★★★
You’re very welcome Issa. I know eh? The addition of caramel takes the banana bread from ordinary to extroardinary! Enjoy and have a great week!
What a great way to spruce up banana bread!! I love the idea and will need to try it next time my mobiles stop eating the bananas. Right now, the phase is eat EVERYTHING lol 💕
Did you hear those Angles sing when the sky opened up and a beam of sunlight came down? ‘Cause I sure did! This looks and sounds so good, Lily 😀 Happy Fiesta!
Lol, thanks Sarah! I appreciate your kind words:)
This sounds like a perfect combo. Salted caramel is a new favorite of mine. I wish I could have a slice right now!
It’s a match made in heaven. Thanks for stopping by Jhuls:)
Caramel sauce inside AND on top of banana bread?! Yes, please! This looks completely irresistible. I know what you mean about going through phases with bananas – I do the same thing!
Good to know we’re not the only ones:) Thanks for the visit!