Salted Caramel Banana Bread
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cups Gold Medal™ all-purpose flour
Preheat oven to 350°F. Spray a loaf pan with cooking spray. Add eggs, sugar, oil, buttermilk, and vanilla to a large bowl. Whisk until combined.
Add flour, baking soda, and salt to the wet ingredients.
Mash bananas with a fork and add to the batter. Mix until just combined.
Pour batter into prepared pan and bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack.
Make the glaze my melting caramels and milk in the microwave for 1 minute. Stir until smooth. Poor over bread and sprinkle with sea salt.
More About This Recipe
- I love salted caramel. And I love banana bread.So, I thought they needed to meet and get to know each other.As you can see, they fell in love and got married!Banana is so delicious with caramelized sugar and a touch of sea salt. Those three things are just meant to be together. And I love taking a beloved fave I have been making for years and years (like my banana bread recipe) and turning it into something new.I have to be honest, I tried to bake the caramel into the actual bread—but it did not work the way that I wanted it to. I decided that a layer of caramel over the top was the way to go.It is sticky, so give your knife a little spritz of cooking spray before slicing!There you have it—I’m so glad I got these two together, and I’m sure you will be too.
- You'll go bananas over these banana bread recipes!
Salted Caramel Banana Bread
Published: May 18, 2018 · by Elizabeth Waterson · Modified: May 19, 2020 · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!
Homemade Banana Bread swirled with a gorgeous homemade salted caramel is baked to perfection. This easy yet fabulous banana bread recipe will be your new go-to banana quick bread. Salted Caramel Banana Bread is perfect for an afternoon snack, a cheeky breakfast or homemade gift for friends and family!
Recently I made a new batch of my Homemade Salted Caramel, I truly cannot resist making it. I almost always have some in the fridge for when emergencies strike and I need a spoonful or I need to add some to another dessert (salted caramel cheesecake or salted caramel upside-down apple pie) I want to make. A few days later I saw some brown spotty bananas and thought to myself.
Salted Caramel Banana Bread
Banana bread is one of those treats that you never grow out of loving. As a kid, a slice of banana bread tucked into my lunch bag was just as good as winning the lottery. And even after all this time, I still get excited about it. There’s nothing quite like cozying up with a mug of tea/coffee and a thick slice of banana bread. You can serve it to guests as dessert or enjoy it solo as an afternoon snack. On really rushed days, banana bread is even there for you as a quick breakfast on-the-go. Sure, it’s not the healthiest breakfast out there, but I’d definitely take a slice over a hangry stomach and a regretful purchase on the way to work. Wouldn’t you?
This recipe starts with a better-for-you banana bread, that’s completely vegan and made with whole grain spelt flour. The loaf is soft, moist and sweetened just right - so nobody will be the wiser that white flour and butter are nowhere to be seen. This one bowl banana bread requires just ten ingredients, almost all of which are likely sitting in your kitchen. So if you have some very ripe bananas on hand, you are SO CLOSE to banana bread deliciousness.
The vegan banana bread can definitely be enjoyed on its own. But, if you like the sound of salted caramel sauce, then you’ve also come to the right place. Bananas and caramel are a match made in heaven, so it felt like a great idea to top the loaf with a luscious salted caramel sauce. I slightly tweaked one of my older vegan caramel sauces for a thicker version that would better suit this recipe. The method remains the same, relying on coconut sugar for the caramel-like flavor, and skipping the traditional process of browning white sugar into caramel. I did indeed test the traditional refined sugar method (along with ten other variations of caramel, ugh) but in the end, this one won for both taste and simplicity.
Easy Vegan Salted Caramel sauce after minimal time in the fridge (2-3 hours)
Easy Vegan Salted Caramel sauce after setting in the fridge overnight
Thanks to the coconut cream base, the caramel sauce naturally thickens when left in the fridge. After setting in the fridge overnight, the color lightens into a very thick, spoonable caramel spread. It's pretty neat, because this sauce allows you to choose your own adventure. For a pourable caramel sauce that’s more like a liquid-y glaze, refrigerate the sauce for less time. If you want a thicker caramel, that can be spread like the version pictured, then leave it in the fridge for longer (overnight at minimum, ideally for one full day). The caramel sauce thickens considerably as it cools. This recipe features a salted caramel sauce, but if you or your kids prefer an unsalted version, then simply reduce the salt to a pinch. That way you won’t taste it, it'll just enhance the flavor.
We like serving this loaf when friends/family come over, because the banana bread can be made in advance - and everyone gets excited when they see the caramel sauce being added just before serving. You can either top the whole loaf with caramel, or drizzle it on top of individual slices (bonus points if you add a scoop of vanilla ice cream).
There are a few options for storing extra banana bread: on the counter, in the fridge, or in the freezer. In any case, it should be tightly covered or sealed in a container, to help retain its moisture. A cake dome works well too - but if you're like us and don't have one, you could use a plate and an upside down mixing bowl instead. If storing the banana bread on counter, it should last 1-2 days at room temperature. The caramel on top will darken as it warms up, but the taste will be just as delicious. To preserve a lighter color caramel, it needs to be kept cool. You can store the caramel-glazed loaf in the fridge for up to 3 days. The fridge does tend to dry out bread and loaves (more so than a freezer) so while the banana bread has a head start being so moist, I wouldn't keep it in there for longer than that. Alternatively, you can freeze the banana bread (whole or sliced), and then once it's back to room temperature, top with chilled caramel. The caramel keeps in the fridge for 1-2 weeks.
How ripe should my bananas be for making banana nut bread?
Remember this—the browner and darker the banana, the sweeter the bread!
Your bananas should be to the point where the freckles have started to morph into larger dark spots. And while just about all the bananas in the above visual will work, the last row are the best!
Salted Caramel Banana Bread
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Classic banana bread gets swirled with salted bourbon caramel sauce for a jazzy take on the original.
What if I told you your basic banana bread could be made THAT much better, just by keeping the recipe the same an adding in something snazzy?
Would you be down to try it?
Last week, I showed you exactly how to make bourbon caramel sauce. And remember, I showed you how to make it non-bourbon caramel sauce by simply omitting the bourbon.
It&rsquos safe to assume you&rsquore all homemade caramel pros now, correct? Perfect! Let&rsquos get to making some recipes that use your new talent for extra good!
Today is my beloved husband&rsquos birthday (hi, Matty!). He&rsquos 31! And we&rsquore celebrating in a&hellip Not so epic way this year.
You may recall that last year, we took a super awesome trip to Nashville where we ate hot chicken, allofthedessert, and drank a lot of beer.
Oh, and then we came home and had planned to go indoor skydiving but then I invited 20 of our friends and surprised him there, and thennnnn we all went out for drinks and dinner, where another 30ish people met up with us.
The year before that, I threw him a surprise dinner party (he only turned 29, but it was a giant year for him).
Yeah, we like to celebrate big, but this year&hellip It&rsquos a bit on the slower side.
We&rsquore adjusting to a new life with me completely self-employed, not to mention, I just barely stepped off an airplane from a Mediavine conference that ended over the weekend.
Just a breakfast date and some cake for us, please!
This salted caramel banana bread, however, is totally in honor of Matt&rsquos birthday. You&rsquoll read in my post about my classic banana bread that this recipe came from my MIL, the amazing woman who birthed my amazing husband.
So it only seemed right this epic banana bread was published on his birthday, and I can tell you that he consumed about 75% of this bread when I made it last week.
I can tell you there is nothing nutso about this salted caramel banana bread. It is literally my classic banana bread with caramel sauce in it.
Buuuuut not just put in, swirled in. I guess that&rsquos the magic.
Mix up your banana bread batter, then pour in 1/2 cup of your bourbon (or not bourbon) caramel sauce.
Then, stir it a few times to make swirls.
Pour the batter into your prepared loaf pan, and&hellip You&rsquore all good!
Once it&rsquos done baking, you&rsquoll notice some of the caramel sauce on the top is suuuuuper caramelized. And OMG, friends, those are the best bites.
Drizzle with additional bourbon caramel sauce, or don&rsquot. Whatever floats your banana bread boat.
We chose to drizzle and dip and soak and had NO REGRETS.
If you love banana bread and you love caramel, this bread is for you. It brings a whole new level to banana bread and one that I&rsquom going to have a hard time giving up next time I have a bunch of ripe bananas.
Maybe I can alternate between classic and caramel? Really, how could you ever not be happy with banana bread in your future? Amirite?
So which will it be? Salted caramel sauce or bourbon salted caramel sauce (remember&ndash the difference is JUST DON&rsquoT ADD THE BOURBON) for your next loaf of banana bread?