Caramel Banana Bread
Caramel Banana Bread combines the rich, buttery flavor of homemade caramel with the moist, sweet goodness of ripe bananas. This loaf is an elevated twist on the classic banana bread, with a luscious caramel sauce baked right into the batter. Perfect for breakfast, dessert, or a sweet afternoon treat, this bread is guaranteed to be a hit with everyone who tries it.
Equipment
- 1 x 9x5-inch Loaf Pan
- 1 x Medium Saucepan (for caramel)
- 2 x Mixing Bowls
- 1 x Whisk (or Electric Hand Mixer)
- 1 x Spatula
- 1 x Measuring Cups and Spoons
- 1 x Toothpick or Cake Tester
Ingredients
- 3 large ripe bananas
- 1/2 cup 115g unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 120ml homemade caramel sauce (or store-bought)
- 1 1/2 cups 180g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 100g brown sugar, packed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Make the Caramel: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly until it thickens slightly. Remove from heat and allow it to cool for a few minutes.
- Mash the Bananas: In a large bowl, mash the ripe bananas until smooth, leaving a few small chunks if you prefer.
- Mix Wet Ingredients: To the mashed bananas, add the eggs, vanilla extract, and the cooled caramel sauce. Stir until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Overripe Bananas: The riper the bananas, the better. Overripe bananas are sweeter and easier to mash, ensuring a moist loaf.
- Caramel Substitute: If you don’t want to make homemade caramel, feel free to use store-bought caramel sauce. However, homemade caramel enhances the flavor and richness of the bread.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze the loaf for up to 3 months.
- Add-ins: Consider adding chopped nuts (such as walnuts or pecans) or chocolate chips to the batter for extra texture and flavor.