Salted Caramel Banana Bread is an updated twist on a coffee shop classic. Delicious caramel drizzled over warm banana bread with a tiniest hint of salt. This a clearly a better banana bread!
Banana bread seems to be where 99% of the home bakers in the U.S.A get started. It’s a fairly basic recipe. I like this recipe because it includes sour cream, walnuts and real butter. For a better banana bread, you need better ingredients.
Salted Caramel Banana Bread is the best
But if you really want to rev your banana bread engine, adding a salted caramel glaze is the way to go! Allow your banana bread to cool for about an hour. After that time, you can start on making your salted caramel glaze. Drizzle and voila! Dreamy…
If you have guests stopping by, I suggest you leave making the glaze for your banana bread until it is time to serve. The ooey gooeyness is not a lasting effect and tends to soak into the banana bread. I adore the warm gooey glaze on top of this banana bread. Simply heavenly!
Pinch of Salt
If you are wary of flaked salt on top of your sweet bread, you can always mix the pinch of salt into the caramel glaze. I used flaked salt in my photos but after I tried the banana bread, I felt like it was too much salt. However, fine salt doesn’t show up on camera for a photo. Hence, flaked salt was the way to go. But home bakers may choose to go with fine salt which is perfect.
Salted Caramel Banana Bread may become your “go-to” banana bread in the future. It has just a little more pizazz than other banana breads. By the way, when sliced this banana bread freezes well. That way you can enjoy a toasted piece of banana bread every day!
PrintSalted Caramel Banana Bread is a better bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Ingredients
For the Banana Bread:
2 cups all-purpose flour (250g)
1 tsp. baking soda (6g)
1 tsp. ground cinnamon (2g)
½ tsp. salt (2g)
¾ cup brown sugar, firmly packed (150g)
½ cup unsalted butter, room temperature (115g)
2 large eggs
⅓ cup sour cream (120ml)
4 very ripe bananas, mashed
1 ½ teaspoons vanilla extract (7ml)
1 cup chopped walnuts or pecans (115g)
For the Glaze:
¼ cup brown sugar, firmly packed (100g)
2 tbsp. unsalted butter (28g)
2 tbsp. heavy cream (30ml)
⅓ cup powdered sugar (42g)
pinch flaked sea salt*
Instructions
For the Banana Bread:
Preheat the oven to 350°F (176°C). Prepare a 5″ x 9″ (12.7cm x 23cm) loaf pan by greasing it thoroughly with butter or shortening to prevent sticking.
In a medium-sized mixing bowl, sift together the flour, baking soda, cinnamon and salt. Combine well and set aside.
In a separate, larger mixing bowl, cream together the brown sugar and unsalted butter smooth using an electric hand mixer. Add the eggs into the mixture, combining well.
Add the sour cream, mashed bananas and pure vanilla extract. Mix thoroughly until well combined.
Gradually add the dry ingredients into the wet mixture. Mix until combined, ensuring not to overwork the batter. Stir in the walnuts or pecans distributing evenly.
Transfer the batter into the prepared loaf pan. Place in the preheated oven and bake for approximately 55 to 60 minutes. A toothpick or knife inserted into the center of the bread should emerge clean when done.
While the bread is cooling, prepare the glaze.
Glaze:
In a small saucepan, combine the brown sugar and unsalted butter. Place over medium heat and bring the mixture to a simmer. Continue heating until the sugar has dissolved, about 1 minute.
Remove the saucepan from the heat and stir in the heavy cream. sift in the confectioners’ sugar. Stir continuously until a smooth glaze is formed.
Allow the glaze to cool slightly for about 5 minutes. Once slightly thickened, pour it uniformly over the cooled banana bread. Dust with a pinch of flaked sea salt.*
Notes
*You can also stir the sea salt into the glaze for smoother texture.
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