Description
A sticky-sweet loaf loaded with banana flavor and ribbons of caramel, finished with a sprinkle of sea salt — everything you love about salted caramel, folded into classic banana bread.
Ingredients
Scale
For the loaf
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ⅓ cup packed brown sugar
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp vanilla extract
- 2 tbsp caramel syrup (for swirling)
- ½ cup melted butter, cooled slightly
- ¼ cup buttermilk
- 2 large eggs, lightly beaten
For the salted caramel finish
- 2–3 tbsp caramel sauce (for drizzling)
- 1 tsp flaky sea salt (or to taste)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a separate mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, cooled melted butter, buttermilk, beaten eggs, and vanilla. Stir until smooth. (Make sure the butter isn’t hot, or it may cook the eggs.)
- Pour the wet mixture into the dry ingredients and fold gently until just incorporated — avoid overmixing to keep the crumb tender.
- Transfer about half of the batter to the prepared pan. Spoon 1–2 tablespoons of caramel syrup over the batter and use a knife to create a loose swirl. Add the remaining batter, then swirl another tablespoon of caramel across the top.
- Bake for 55–60 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs attached. If the top browns too quickly, loosely tent with foil for the last 10–15 minutes.
- Remove the loaf from the oven and let it rest in the pan for about 15 minutes. Then transfer to a rack to cool slightly.
- While the bread is still warm but no longer piping hot, sprinkle the surface evenly with sea salt. Drizzle 2–3 tablespoons of caramel sauce over the top.
- Slice and serve warm, or let cool completely before storing.
Notes
- Storage tip: Keep leftover slices in an airtight container in the refrigerator for 2–3 days. Reheat gently to soften the caramel before serving.
- Quick tip: If your caramel is very thin, chill it briefly so the swirls hold their shape during baking.
Nutrition
- Serving Size: 1slice
- Calories: 394kcal
- Sugar: 41g
- Sodium: 915mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0.01g
- Carbohydrates: 84g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 58mg