Moist Salted Caramel Banana Bread – This Moist Salted Caramel Banana Bread is the supreme treat for banana bread aficionados! With ripe bananas, cinnamon, and a swirl of salted caramel glaze, this bread is moist, sweet, and absolutely indulgent. A simple yet outstanding recipe, it’s excellent for family assemblages or whenever you need a comforting, sweet snack.
The first time I made this banana bread, I was looking for a way to heighten the classic banana loaf with something a little extra. Enter: salted caramel! My husband couldn’t resist sneaking a piece before it had even cooled, and my child’s eyes lit up with every taste. Now, it’s one of those recipes that brings everyone into the kitchen as soon as it starts baking. The blend of the soft banana bread with that drizzle of caramel glaze is just so tempting!
What makes this Moist Salted Caramel Banana Bread truly special?
This Moist Salted Caramel Banana Bread is wonderfully soft and packed with flavor from the bananas and cinnamon. What really sets it apart, though, is the homemade caramel glaze—it’s buttery, sweet, and has just the right amount of salt to balance everything. This recipe is straightforward to put together and brings classic banana bread to a whole new tier. It’s ideal for special affairs or just to treat yourself and your loved ones.
What You Need To Make This Moist Salted Caramel Banana Bread Recipe?
All-Purpose Flour: This is the backbone of the bread, giving it the structure it needs to hold everything together while keeping it soft. You want to measure it carefully so it doesn’t end up too dense.
Baking Soda: Just a teaspoon, but it makes all the difference! This little bit of baking soda helps the bread rise up and stay fluffy.
Cinnamon: Adds a warm, cozy flavor that’s perfect with bananas. It’s not overpowering but gives just the right amount of spice to each bite.
Brown Sugar: Using brown sugar instead of white makes the bread extra moist and brings a caramel-like sweetness that works so well with the bananas.
Butter: Go with room temperature butter for this one; it mixes in much easier and gives the bread a richer flavor than using oil.
Sour Cream: This is the secret to super moist banana bread! It adds a slight tang that balances the sweetness without being too much. If you’ve never tried it in banana bread, you’re in for a treat.
Ripe Bananas: The riper, the better! Those brown-spotted bananas add a natural sweetness and make the bread nice and soft. They’re the star here, so don’t skimp on them.
Vanilla Extract: A splash of vanilla deepens the flavors, giving the bread a little something extra that ties it all together.
Heavy Cream (for the glaze): Adds richness to the caramel glaze, making it smooth and creamy. Perfect for that gooey, sweet topping.
Kosher Salt: Just a pinch of salt in the glaze takes it from sweet to perfectly balanced, giving that sweet-salty flavor everyone loves.
Steps To Make Moist Salted Caramel Banana Bread:
Preheat the Oven: First, set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan so your banana bread doesn’t stick.
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Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Once mixed, set this bowl aside.
Cream the Butter and Sugar: In a large bowl, beat the butter and brown sugar together until it’s smooth and creamy. Add the eggs one at a time, mixing after each addition so it all blends well.
Add the Bananas and Wet Ingredients: Now, add in the sour cream, mashed bananas, and vanilla extract to the butter mixture. Stir everything together until it’s nice and smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to your wet mixture, stirring gently. Don’t overmix here—just blend it until everything’s combined for a tender bread.
Bake the Bread: Pour the batter into your greased loaf pan and pop it in the oven. Let it bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing!
Make the Caramel Glaze: While the bread cools a bit, make the glaze. In a small saucepan, melt the brown sugar and butter over medium heat, stirring until the sugar’s completely dissolved (about 1 minute). Remove from heat, stir in the heavy cream, then mix in the powdered sugar and kosher salt until smooth.
Drizzle and Serve: Give the glaze a few minutes to cool, then drizzle it over the warm banana bread. Slice it up and enjoy!
Tip:
For the absolute best flavor, let those bananas get really ripe—like, mostly brown and very spotty. The riper the bananas, the sweeter and more intense the flavor in your bread. Also, be sure not to overmix once you combine the wet and dry ingredients; a gentle hand will keep your bread soft and tender. When making the caramel glaze, make sure to let it cool for a few minutes before drizzling it over the bread. This gives it a chance to thicken slightly, making it easier to drizzle without soaking into the bread too quickly. If you’re looking for an extra touch, sprinkle a bit of flaky sea salt on top for that extra sweet-salty magic!
Frequently Asked Questions:
Can I use yogurt instead of sour cream?
Yes! Plain Greek yogurt works as a perfect substitute for sour cream in this recipe. It’ll give you the same moisture and a slight tang, so your banana bread will still be deliciously moist and flavorful.
Can I make this banana bread ahead of time?
Absolutely! This banana bread keeps really well. Just wrap it tightly and store it at room temperature for up to 3 days. You can also refrigerate it to keep it fresh a bit longer.
Can I freeze leftover banana bread?
Yes, you can freeze it! Wrap slices individually in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Just thaw at room temperature or pop a slice in the microwave for a quick treat.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Moist Salted Caramel Banana Bread
Ingredients
Banana Bread:
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 c packed brown sugar
- 1/2 c butter 1 stick, softened to room temp
- 2 eggs
- 1/3 c sour cream
- 4 ripe bananas mashed
- 1 1/2 tsp vanilla extract
Glaze:
- 1/4 c packed brown sugar
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/3 c powdered sugar
- 1/2 tsp kosher salt
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9x5-inch loaf pan so the banana bread doesn’t stick.
- Mix the Dry Ingredients: Grab a medium bowl and whisk together the flour, baking soda, cinnamon, and salt until everything’s well blended. Set this mixture aside for later.
- Cream the Butter and Sugar: In a large bowl, cream the brown sugar and butter together until smooth and fluffy. Add in the eggs one at a time, beating well after each addition to blend everything together.
- Combine the Wet Ingredients: To the butter mixture, add the sour cream, mashed bananas, and vanilla. Beat everything together until well mixed.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the bowl with the wet mixture, gently folding everything together until it’s just mixed. Try not to overdo it—this keeps the bread nice and tender. Try not to overmix—this keeps the bread soft and tender.
- Bake the Bread: Pour the batter into your greased loaf pan and place it in the oven. Bake for 55-60 minutes, or until you can stick a toothpick in the center and have it come out clean.
- Make the Caramel Glaze: While the bread cools a bit, prepare the glaze. In a small saucepan, melt the brown sugar and butter over medium heat. Let it come to a gentle boil, stirring for about 1 minute until the sugar fully dissolves. Remove from heat, then stir in the heavy cream, followed by the powdered sugar and salt, until the glaze is smooth.
- Drizzle and Serve: Let the glaze cool for a few minutes, then drizzle it over the warm banana bread. Slice, serve, and enjoy your homemade Salted Caramel Banana Bread!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
