Go Back

Salted Caramel Banana Bread

This salted caramel banana bread is moist, soft, and full of rich banana flavor with swirls of buttery salted caramel throughout. A comforting twist on classic banana bread that’s perfect for breakfast, snacking, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter melted (or vegetable oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted caramel sauce plus extra for topping, optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a large bowl, mash bananas until mostly smooth.
  3. Stir in sugars, melted butter, eggs, and vanilla until combined.
  4. In a separate bowl, whisk flour, baking soda, and salt.
  5. Gently fold dry ingredients into the banana mixture until just combined.
  6. Pour half the batter into the prepared pan. Drizzle with half the salted caramel.
  7. Add remaining batter and drizzle with remaining caramel. Swirl gently with a knife.
  8. Bake for 50–55 minutes, until a toothpick inserted comes out with a few moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas for best flavor and moisture.
  • Avoid overmixing to keep the bread soft.
  • Store wrapped at room temperature for 2 days or refrigerate up to 5 days.
  • Banana bread freezes well; slice before freezing for easy portions.