Banana bread holds a cherished spot in many a baker’s heart, but when you swirl in some homemade salted caramel, it transforms into a tantalizing treat that dances on the line between comfort and indulgence. This Salted Caramel Banana Bread recipe was a delightful discovery I made one rainy afternoon with a bunch of overripe bananas and a craving for something sweet and a bit salty. The first time I baked it, the aromas of caramelized sugar and banana filled the kitchen, and the end result was nothing short of divine. Each slice was moist and rich, drizzled with a golden ribbon of salted caramel that provided the perfect counterpoint to the sweet, dense bread.
It’s become my go-to for when I want to impress guests or simply treat myself to a decadent breakfast. My neighbors, too, can’t get enough of it—every time I bake a loaf, it seems I’m asked for the recipe! So, tie on your apron, mash up those bananas, and let’s bake a loaf of banana bread that’s sure to enchant anyone who’s lucky enough to get a slice.
Salted Caramel Banana Bread
Ingredients:
For the Banana Bread:
3 ripe bananas
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
For the Salted Caramel Glaze:
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon sea salt
Instructions:
Prep and Bake:
-Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
-In a large bowl, mash the bananas until smooth. Mix in the melted butter, then stir in the baking soda and salt.
-Add the sugar, beaten egg, and vanilla extract, mixing well. Gradually incorporate the flour until just combined.
-Pour the batter into your prepared pan and smooth the top.
-Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
-Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel Glaze:
-In a medium saucepan over medium-high heat, dissolve the sugar into the water. Once dissolved, increase the heat and bring to a boil without stirring.
-Cook until the syrup becomes a deep amber hue, swirling the pan occasionally.
-Carefully stir in the heavy cream (the mixture will bubble vigorously). Remove from heat.
-Stir in the butter and sea salt until smooth.
Finishing Touches:
-Drizzle the warm caramel over the cooled banana bread.
-Allow the glaze to set before slicing and serving.
This Salted Caramel Banana Bread is more than just a recipe; it’s a delicious adventure into the world of baking. Whether for a special occasion or a cozy weekend treat, it’s bound to become a favorite. Enjoy the process and the inevitable praise from those lucky enough to try a slice!