Description
This Salted Caramel Banana Bread is a delightful twist on the classic banana bread, combining ripe bananas and rich salted caramel for a mouthwatering treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour — Provides the structure for the bread.
- 1 tsp baking soda — Helps the bread rise and stay fluffy.
- ½ tsp salt — Enhances the overall flavor.
- ½ cup unsalted butter, softened — Adds richness and moisture.
- ¾ cup brown sugar — Provides sweetness and adds a slight molasses flavor.
- 2 large eggs — Helps bind the ingredients together.
- 1 tsp vanilla extract — Enhances the flavor with a warm, sweet aroma.
- 4 ripe bananas, mashed — The star of the show, giving the bread its moist texture and natural sweetness.
- ½ cup sour cream — Adds tanginess and keeps the bread tender.
- ½ cup salted caramel sauce — The key ingredient that makes this banana bread stand out.
- Sliced bananas for garnish — Optional, but adds a beautiful presentation and extra banana flavor.
Instructions
- Start by preheating your oven to 350°F (175°C). As your oven heats up, grease a 9×5 inch loaf pan with butter or non-stick spray. This step is crucial to ensure that your Salted Caramel Banana Bread doesn’t stick and comes out perfectly once baked.
- In a medium-sized bowl, take the all-purpose flour, baking soda, and salt, and whisk them together thoroughly. This creates a uniform mixture that ensures even distribution of rising agents and flavor. Set this bowl aside for later incorporation into your batter.
- In a large mixing bowl, combine the softened butter and brown sugar, and cream them together until you achieve a light and fluffy consistency. Using an electric mixer can speed up this process, which should take about 2-3 minutes. Creaming the butter and sugar well introduces air into the mixture, which is crucial for a light and tender banana bread.
- Introduce the eggs to your butter and sugar mixture. Add them one at a time, ensuring to beat well after adding each egg. Then, mix in the vanilla extract, which will enhance the overall flavor profile of your bread.
- In a separate bowl, mash your ripe bananas until they reach a smooth consistency. Mix in the sour cream, which contributes both moisture and a subtle tanginess to the bread. Once blended, carefully fold this banana mixture into the creamed butter and sugar.
- Gradually add your dry ingredients into the wet banana mixture, stirring gently. Be cautious not to overmix; gentle folding will ensure the bread remains light and fluffy. Combine until you see no dry flour but don’t worry about small lumps.
- Pour half of your batter into the prepared loaf pan. Gently drizzle half of the salted caramel sauce over the top, and use a knife to swirl it into your batter. Follow this with the rest of the batter on top, and another drizzle of salted caramel sauce.
- Place your loaf pan in the preheated oven. Bake for about 60-70 minutes. Begin checking for doneness at the 60-minute mark by inserting a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, your banana bread is done; if not, allow it to bake for another few minutes.
- Once baked, let the bread cool in the pan for approximately 10 minutes before transferring it to a wire rack to cool completely. For the finishing touch, drizzle additional salted caramel on top and garnish with sliced bananas, if desired.
Notes
This recipe can be stored in the refrigerator for up to a week, well wrapped in plastic wrap to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast
Nutrition
- Calories: 280 kcal per slice
- Sodium: 150 mg
- Protein: 3 g