Description
This Salted Caramel Banana Bread is a decadent twist on classic banana bread, featuring a rich homemade salted caramel sauce folded into the batter and drizzled on top. Moist and fluffy with a hint of cinnamon and optional crunchy walnuts, this loaf is perfect for dessert or a special breakfast treat.
Ingredients
Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 cup water
- 4 tablespoons cold unsalted butter, cubed
- 1/2 cup heavy cream
Banana Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup ripe mashed bananas (approximately 3 large bananas)
- 1/2 cup salted caramel sauce (from above)
- 1/3 cup finely chopped walnuts (optional)
Instructions
- Make the Caramel Sauce: In a medium saucepan, combine the granulated sugar, kosher salt, and water. Swirl the pan gently to dissolve the sugar without stirring. Place the pan over medium heat and allow the mixture to simmer, watching closely without stirring, until it turns an amber color, about 5 minutes. Optionally use a candy thermometer and cook until it reaches 350°F. Remove from heat.
- Incorporate Butter and Cream: Quickly add the cold cubed butter and heavy cream to the hot sugar mixture. The mixture will bubble vigorously; whisk carefully until smooth and fully combined. Set aside to cool completely before using.
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs, Milk, and Vanilla: Beat in the eggs one at a time, mixing for about 1 minute after each egg. Then add the milk and vanilla extract, mixing until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Use a spatula to fold gently until just combined, being careful not to overmix.
- Add Bananas and Caramel Sauce: Fold in the mashed bananas and half-cup of the salted caramel sauce until evenly incorporated. If using walnuts, fold them in now.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan set on a baking sheet. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the banana bread from the oven and let cool in the pan for about 10 minutes. Run a knife around the edges, then invert the loaf onto a plate. Slice and serve drizzled with the leftover caramel sauce.
Notes
- Use ripe bananas with plenty of dark spots for the best flavor and sweetness.
- Be cautious when making caramel as the sugar mixture will be extremely hot and can burn quickly.
- Do not overmix the batter to keep the bread tender and moist.
- Walnuts are optional but add a nice crunch and texture.
- Ensure the caramel sauce is cooled before mixing into the batter to prevent cooking the eggs or altering texture.
- Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
