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…
What should I make with overripe, brown, spotty bananas?
Salted Caramel Banana Bread, obviously. If you’ve visited my site before you must know I love banana bread. Whether it’s filled with pineapple, chocolate, or a gluten-free version, I’ll take a slice of toasted banana bread with butter any day of the week! This day was going to be the salted caramel version.
The beauty of a quick bread recipe is just that, its quick. Within just a few minutes the banana bread batter was in the oven, the house smelling amazing and me waiting anxiously for the next 60 minutes to pass!
How do you make Salted Caramel Banana Bread?
First, of course, you want to preheat your oven. Preheating your oven is important because you want a hot oven all over, for even baking. Grab a 9X5 inch loaf pan and grease it all over, you don’t want your baked banana bread to stick to the pan!
Then in a pot over low heat or in the microwave melt your butter (Butter based banana bread recipes are my fave.) Then in a large bowl add your butter and sugar, whisking to combine.
Next, add your large eggs and pure vanilla extract.
The trick with banana bread is to not over mix it, so I always mix the flour, baking soda, and salt in a separate bowl first to ensure the rising agent is fully mixed in the flour. And I add the bananas before the flour. The riper, browner and spottier your bananas are the better. Once bananas ripen more sweetness naturally comes out of each banana.
I usually use a potato masher to mash the bananas. You can do this directly in the butter/sugar/ egg mixture if the bowl is big enough or just do it on a large plate/ bowl and add the butter mixture. At this point, I also add Greek yogurt or sour cream, whichever I have on hand. The Greek yogurt/ sour cream adds a layer of richness and moisture that you will love.
Once the bananas and Greek yogurt are combined add the dry ingredients into the wet ingredients bowl, using a spatula fold to combine, just until no flour streaks remain.
Now the fun part salted caramel swirls
Pour half of your banana bread batter into the prepared loaf pan. Dollop a few spoonfuls of homemade salted caramel and use a butter knife to swirl. Finally, add the remaining batter and more salted caramel dollops and swirl.
Now comes the hardest part of this recipe, baking it. The torture of waiting 60 whole minutes for such a gorgeous snack! As always check your banana bread before you take it out of the oven. And use an oven mitt, I, unfortunately, have skipped that so many times, so my right hand has multiple baking battle wounds!
How do you know when your banana bread is done, or fully cooked?
For me, this banana bread recipe bakes up in about 60-65 minutes. But all ovens are different so I would start checking at around 52 minutes or so.
If you lightly press your index finger on the top middle of the quick bread and it doesn’t bounce back then you have more time to go. If the banana bread does bounce back then grab a knife and stick it in the center of the bread, you don’t want any wet batter to come out when you remove the knife.
Bake for a few more minutes if the batter is still wet. I would check in 3-5 minute increments. But be careful not to open your oven door too often, as heat escapes each time.
Once the banana bread is cooked let it cool on a wire rack for at least 30 minutes, then you can flip the loaf pan over on top of the wire rack to let the banana bread cool quicker.
How do I store banana bread? How long does Banana Bread last?
I live in Southern California where it is usually hotter than not. So for me, I prefer to store my banana bread in the fridge after the first day. The first day I normally sore in an airtight container on the counter. If you live in a cooler climate, by all means, store it on the counter. This banana bread recipe should last you 5 days but I doubt it will last that long!
How gorgeous are these swirls of salted caramel sauce? Try my salted caramel brownies next!!
Enjoy some more banana recipes
Please let me know if you make this Salted Caramel Banana Bread Recipe by leaving a review below.Print
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. Perfect for an afternoon snack, a cheeky breakfast or homemade gift for friends and family!
- 4oz (1/2 cup) unsalted butter, melted
- 150 Grams (3/4 cup) granulated sugar
- 2 large eggs, at room temp.
- 1 tbsp vanilla extract
- 188 Grams (1 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 5oz Greek yogurt or sour cream
- 3 large bananas, very ripe
- 8 tbsp of Homemade Salted Caramel Sauce or store-bought
- Preheat oven to 350F and grease a 9X5 loaf pan.
- In a pot over medium heat or microwave melt butter. In a large bowl mix together the melted butter and sugar. Then add eggs and vanilla.
- In a bowl mash bananas. Fold in bananas and sour cream into the bread mixture.
- In a medium bowl whisk flour, baking soda and salt together. Then gently fold dry ingredients into the wet batter.
- Pour half of the batter into prepared pan. Place 4 tablespoons of salted caramel on top of batter and swirl into the batter. Repeat with remaining batter and caramel.
- Bake for 60-65 minutes. Let cool on a wire rack.
Keywords: caramel banana bread recipe, how do you make banana bread
*This recipe was first posted on February 7, 2013. All text and photos have been updated as of 5/18/18.