Salted Caramel Banana Bread is a decadent twist on the classic banana bread, perfect for those who love a balance of sweet and salty flavors.
The moist, flavorful banana bread is made with ripe bananas, a touch of cinnamon, and a creamy texture from sour cream.
What sets this recipe apart is the irresistible salted caramel glaze that drizzles over the top, adding a rich, buttery sweetness with a hint of salt that elevates each bite.
Whether enjoyed as a breakfast treat, an afternoon snack, or a dessert, this banana bread is sure to impress with its perfect combination of comfort and indulgence.
Ingredients
For The Banana Bread
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup brown sugar, packed
½ cup butter (1 stick), room temperature
2 eggs
⅓ cup sour cream
4 ripe bananas, mashed
1 ½ teaspoons vanilla
For The Glaze
¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt
How To Make Salted Caramel Banana Bread
Preheat oven to 350 degrees F and grease a 9×5 baking dish.
In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time.
Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined.
Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.
Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean.
While bread is cooling, make the glaze.
In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat.
Continue cooking until the sugar has fully dissolved, approximately 1 minute.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
Allow glaze to cool for 5 minutes before pouring it over the bread.
To store your Salted Caramel Banana Bread, allow it to cool completely to room temperature before covering it.
You can wrap the bread in plastic wrap or place it in an airtight container to keep it fresh.
It can be stored at room temperature for up to 2-3 days.
If you want to extend its shelf life, consider refrigerating it, where it will stay fresh for up to a week.
For longer storage, you can freeze the banana bread.
Wrap it tightly in plastic wrap or foil, and store it in a freezer-safe bag or container.
When you’re ready to enjoy it, simply thaw it at room temperature or heat it up in the microwave for a warm, comforting treat.
For variations, you can easily customize the flavor of your Salted Caramel Banana Bread.
Try adding a handful of chocolate chips, chopped walnuts, or pecans to the batter for added texture and flavor.
If you prefer a more tropical twist, you can fold in some shredded coconut or chopped dried pineapple.
For a healthier option, substitute half of the all-purpose flour with whole wheat flour or add a tablespoon of ground flaxseed.
To make the glaze even richer, consider adding a splash of bourbon or vanilla extract for extra depth.
As for tips, be sure not to overmix the batter when combining the wet and dry ingredients, as this can result in a dense loaf.
Also, using very ripe bananas will give the bread a sweeter and more pronounced banana flavor.
Finally, make sure the bread cools completely before glazing it to ensure the glaze sets properly.
The nutritional information for Salted Caramel Banana Bread can vary based on portion size and any substitutions made, but here’s an estimate for a standard serving.
A slice of this banana bread (about 1/12th of the loaf) typically contains around 250-300 calories, depending on the thickness of the slice.
It provides about 10-15 grams of fat, including both saturated and unsaturated fats, mainly from butter and sour cream.
The bread also offers around 35-40 grams of carbohydrates, with a good portion of that coming from the natural sugars in the ripe bananas and the added caramel glaze.
You can expect about 2-3 grams of fiber, which comes from the flour and bananas, and 2-4 grams of protein.
The glaze contributes additional sugar and calories, so if you’re looking to reduce sweetness or calories, you can use a lighter version of the glaze or skip it altogether.