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.
Little Sweet Baker TVSalted 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.
- Prep Time: 25 min
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 1 - 9x5" loaf
- Category: dessert
- Method: bake
- Cuisine: American
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.
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.
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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!
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!