Dreamy Salted Caramel Banana Bread Recipe

Discover the ultimate indulgence with our Salted Caramel Banana Bread. This heavenly treat combines the rich flavors of ripe bananas and gooey caramel, topped with a hint of sea salt for the perfect balance of sweet and savory. Ideal for breakfast, dessert, or an anytime snack, this banana bread is literally the stuff of dreams.

This Salted Caramel Banana Bread has become a beloved favorite in our home. My husband and kids can’t get enough of its rich, gooey goodness. I first baked it on a rainy Sunday afternoon, hoping to use up some overripe bananas. The delightful aroma filled the house, and the first bite was pure bliss. Now, it’s our go-to comfort food, especially when we crave something sweet and satisfying.

Why This Salted Caramel Banana Bread?

Unique Characteristics and Flavor

Our Salted Caramel Banana Bread stands out for its moist texture, rich banana flavor, and decadent caramel topping.

• Moist and Tender: Melted butter and buttermilk ensure a perfectly moist texture.
• Ripe Bananas: Use super ripe bananas for maximum flavor and natural sweetness.
• Caramel Delight: Gooey caramel swirled into the batter and drizzled on top adds a rich, indulgent taste.
• Savory Touch: A sprinkle of flaky sea salt enhances the sweetness and adds a delightful crunch.

Ingredients:

• 113 g (1/2 cup) melted butter, plus more for pan
• 130 g (1 cup) all-purpose flour, plus more for pan
• 1 tsp baking soda
• 1/4 tsp kosher salt
• 150 g (3/4 cup) granulated sugar
• 60 ml (1/4 cup) buttermilk
• 1 tsp pure vanilla extract
• 1 large egg plus 1 egg yolk
• 4 super ripe bananas, 3 mashed and 1 sliced
• 120 ml (1/2 cup) caramel, plus more for drizzling
• Flaky sea salt, for garnish

Directions:

1. Preheat the oven to 350°F (175°C). Butter and flour a 9″x5″ loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In another large bowl, mix the sugar, melted butter, buttermilk, vanilla extract, egg, and egg yolk until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until just combined. Fold in the mashed bananas and caramel.
5. Transfer the batter to the prepared loaf pan and top with banana slices. Bake for about 1 hour, or until deeply golden and a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the pan for at least 10 minutes. Remove from the pan, drizzle with additional caramel, and sprinkle with flaky sea salt before serving.

Notes:

• Substitutions: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Baking Tips: Ensure your bananas are very ripe for the best flavor and sweetness. Overripe bananas with brown spots are ideal.
• Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the bread in slices for easy thawing and serving.