Take your classic banana bread to the next level with this Salted Caramel Banana Bread recipe. Moist and tender, this banana bread is infused with the comforting flavors of cinnamon and brown sugar, while overripe bananas and sour cream add unbeatable richness. Topped with a luscious salted caramel glaze, this treat is perfect for breakfast, dessert, or as an afternoon pick-me-up. It’s the ultimate indulgence for caramel and banana lovers alike.
Ingredients:
For the Banana Bread:
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Fine Salt
- ¾ cup Firmly Packed Brown Sugar
- ½ cup Unsalted Butter, at room temperature
- 2 Large Eggs
- ⅓ cup Sour Cream
- 4 Overripe Bananas, mashed
- 1½ teaspoons Pure Vanilla Extract
For the Glaze:
- ¼ cup Firmly Packed Brown Sugar
- 2 tablespoons Unsalted Butter
- 2 tablespoons Heavy Cream
- ⅓ cup Confectioners’ Sugar
- ½ teaspoon Kosher Salt
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the room-temperature butter and brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, mashed bananas, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Salted Caramel Glaze: In a small saucepan, melt the brown sugar and butter over medium heat, stirring constantly. Once the mixture begins to bubble, whisk in the heavy cream and cook for 1-2 minutes until slightly thickened. Remove the saucepan from heat and whisk in the confectioners’ sugar and kosher salt until smooth.
- Glaze the Banana Bread: Once the banana bread has cooled, drizzle the salted caramel glaze generously over the top. Allow the glaze to set before slicing and serving.
Conclusion:
This Salted Caramel Banana Bread is a show-stopping treat that elevates the humble banana bread to a gourmet delight. The moist, flavorful bread combined with the decadent salted caramel glaze creates the perfect balance of sweet and salty. Whether you’re sharing it with friends or indulging yourself, this banana bread is guaranteed to impress.
Salted Caramel Banana Bread
Moist banana bread with cinnamon and brown sugar,topped with a rich salted caramel glaze – a decadent twist on a classic treat.
Ingredients
For the Banana Bread:
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Fine Salt
- ¾ cup Firmly Packed Brown Sugar
- ½ cup Unsalted Butter at room temperature
- 2 Large Eggs
- ⅓ cup Sour Cream
- 4 Overripe Bananas mashed
- 1½ teaspoons Pure Vanilla Extract
For the Glaze:
- ¼ cup Firmly Packed Brown Sugar
- 2 tablespoons Unsalted Butter
- 2 tablespoons Heavy Cream
- ⅓ cup Confectioners’ Sugar
- ½ teaspoon Kosher Salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, use a hand or stand mixer to beat the room-temperature butter and brown sugar until light and fluffy (about 2-3 minutes).
- Incorporate the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, mashed bananas, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Salted Caramel Glaze: In a small saucepan, melt the brown sugar and butter over medium heat, stirring constantly. Once the mixture begins to bubble, whisk in the heavy cream and cook for 1-2 minutes until slightly thickened. Remove the saucepan from heat and whisk in the confectioners’ sugar and kosher salt until smooth.
- Glaze the Banana Bread: Once the banana bread has cooled, drizzle the salted caramel glaze generously over the top. Allow the glaze to set before slicing and serving.