Salted Caramel Banana Bread
This Caramel Banana Bread is stuffed with sweet bananas and topped with an amazing caramel glaze. Finished with a pinch of sea salt this is the perfect sweet/salty bite! Guaranteed to be a family favorite after the first bite!
If you love salted caramel, be sure to try my Chocolate and Caramel Cake or Pineapple Banana Bread.
This delicious recipe uses one of my favorite flavors in the whole world – Salted Caramel! Our Salted Caramel glazed Banana Bread is out of this world crazy good. If you love bananas foster then you’re in for a treat. Seriously you have to try this!
The addition of the Salted Caramel Glaze does make this recipe take a bit longer to prepare but I guarantee you it is worth all the extra time it takes to make this amazing salty-sweet treat!
This is perfect for brunch or when you’re meeting with friends for a hot drink on a cool autumn morning. I love that you can use your overripe bananas in this bread and it freezes really well.
Ingredients
- eggs and baking soda– to help the bread rise
- buttermilk and vegetable oil – will keep the bread moist
- bananas – the more ripe the better
- white sugar – for sweetness
- all-purpose flour – all-purpose is great here, you don’t need anything fancy!
- kosher salt – to balance the sweetness
- unsalted butter, light brown sugar, whipping cream, powdered sugar – all this combines to make a delicious caramel glaze!
Instructions
This is meant to be a brief overview of the quick bread recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Preheat the the baking dish.
- Blend together the wet ingredients and mashed bananas.
- Sift together the dry ingredients, then combine the flour mixture with the wet ingredients. Mix well. Stir in the pecans.
- Pour the banana bread batter into the prepared loaf pan and bake for 1 hour and 20 minutes.
- When you pull the loaf out of the oven, place it on a cooling rack while you prepare the glaze.
- Heat the butter and brown sugar to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
- Stir in whipping cream (or heavy cream). Remove from heat; add powdered sugar and salt. Immediately drizzle over loaf (glaze will harden quickly). Sprinkle with additional flaky salt if desired.
Equipment
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⭐ Tips
✔️ Start with super ripe bananas.
✔️ I love to make mini loaves as gifts. Make a big batch and freeze them for surprise guests!
Related: Apple Spice Bundt Cake
💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Salted Caramel Banana Bread recipe.
The darker the peel, the sweeter the banana will be. The peel should be black. There’s no such thing as a too-ripe banana for baking!
Don’t have time to make the bread when the bananas are ready? Wrap the bananas in plastic wrap and freeze them until you’re ready to do some baking.
Store them in a brown paper bag at room temperature. They will ripen in just a couple of days!
Once you’ve done the baking, the best way to keep the bread moist is to wrap it well in plastic wrap. Then refrigerate or freeze.
Using vegetable oil instead of butter and buttermilk will keep the bread from being dry. Oil emulsifies and coats the flour, preventing it from absorbing too much water which in turn will dry out the flour. This easy recipe turns out super moist banana bread!
Technically no, but I find it lasts longer (up to a week) when refrigerated. But on the other hand… it’s not like it’s going to last long anyway, right?
It’s just too delicious!
A simple solution is to mix 1/3 cup of milk with 1 teaspoon of white vinegar OR lemon juice. You can also replace it with 1/3 cup of sour cream.
For more ingredient substitions, be sure to download our free printable.
More of my favorite sweet treats!
If you like caramel you might enjoy these recipes also.
Storage
To Store: Store leftovers in an airtight container for 3-5 days. I like to keep mine in the fridge. (These are my favorite airtight containers.)
To Freeze: Wrap each loaf in plastic wrap or aluminum foil. Slide the wrapped loaves into a large freezer bag (be sure to label!) Banana bread will last about 4 months in the freezer.
I like making quick bread in mini loaf pans and popping them in the freezer. the small loaves don’t take very long to thaw, which is great for unexpected company.
To Thaw: Allow to thaw in the fridge for a couple of hours, up to overnight.
Recipe Variation
Now you don’t have to use my banana bread recipe if you have a family favorite for banana bread. Use your favorite, but be sure and top it with the Salted Caramel Glaze. It’s that good!
You can omit the nuts if you like, but I find they add texture and additional flavor. If you’re not a fan of pecans, try walnuts or even slivered almonds.
Similar Recipes
Making quick bread for my family is a great way to have a homemade snack any time of day. Try our Chocolate Marble Zucchini Bread or Apple Carrot Bread.
If you love bananas, you have to also try one of these delicious recipes:
Not ready to make this Salted Caramel Banana Bread yet?
Be sure to pin it for later. We’d love it if you’d come back and give us a 5-star rating when you do try it!
Salted Caramel Banana Bread
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Ingredients
For Banana Bread
- 2 large eggs beaten
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup mashed bananas
- 1½ cups white sugar
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans optional
For Salted Caramel Glaze
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 teaspoons whipping cream
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fleur de sel or kosher salt
Instructions
For Bread
- Preheat oven to 325 degrees. Spray one 9×5 inch loaf pan with non-stick spray coating.
- Blend together the eggs, buttermilk, oil and bananas.2 large eggs, 1/3 cup buttermilk, 1/2 cup vegetable oil, 1 cup mashed bananas
- In another bowl, sift together the sugar, flour, baking soda and salt.1½ cups white sugar, 1¾ cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry ingredients to banana mixture and stir in pecans. Mix well.1 cup chopped pecans
- Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
For Glaze
- In a small saucepan, heat butter and brown sugar to boiling over medium heat, stirring constantly with a whisk. Boil and stir 1 minute.2 tablespoons unsalted butter, 1/4 cup packed light brown sugar
- Stir in whipping cream. Remove from heat; stir in powdered sugar and salt. Immediately drizzle over loaf (glaze will harden quickly).2 teaspoons whipping cream, 1/3 cup powdered sugar, 1/4 teaspoon kosher salt
- You can sprinkle additional fleur de sel or kosher salt on top of the glaze.1/4 teaspoon fleur de sel or kosher salt
This looks absolutely wonderful! I was just wondering where the directions were for the Glaze, saw the ingredients, but not the directions for cooking it. New to your site, can’t wait to try your recipes!
We’ve corrected the recipe, thanks for letting us know about the omission!
In small saucepan, heat 2 tablespoons butter and 1/4 cup brown sugar to boiling over medium heat, stirring constantly with whisk. Boil and stir 1 minute. Stir in whipping cream. Remove from heat; stir in powdered sugar and 1/4 teaspoon salt. Immediately drizzle over loaf (glaze will harden quickly). You can sprinkle additional fleur de sel or kosher salt on top of glaze.
Who doesn’t love banana bread- although the caramel, OH GOSH! YUM!
I love this banana bread. I am going to make this again soon.
Thank you so much for your sweet comment, Tina!
This recipe is THE BOMB!!!!! Made some for our neighbors when he brought us a ripe stalk of those baby bananas!!!! (Made is some too!!!)
Hi Shelly!
I am SO glad you enjoyed this recipe. Your comment made my day 🙂 I love hearing from my readers!