Description
Scrumptious salted caramel banana bread delivers comfort and indulgence in one delightful loaf. Rich caramel notes complement sweet bananas, creating a moist, irresistible treat you’ll crave again and again.
Ingredients
Scale
- 4 bananas (overripe, mashed)
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter (room temperature)
- 1/3 cup sour cream
- 1 1/2 tsps vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 1/4 cup brown sugar (for glaze)
- 2 tbsps unsalted butter (for glaze)
- 2 tbsps heavy cream
- 1/3 cup confectioners’ sugar
- 1/2 tsp kosher salt
Instructions
- Warm the oven to 350°F (175°C). Thoroughly grease a 9×5-inch loaf pan to prevent sticking.
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl until evenly combined. Set dry mixture aside.
- Cream brown sugar and butter in a larger bowl until smooth and fluffy. Add eggs individually, mixing consistently between each addition.
- Fold sour cream, mashed bananas, and vanilla extract into the sugar-butter mixture. Blend until ingredients are fully integrated.
- Gently fold dry ingredients into wet mixture, stirring just until combined. Avoid overmixing to maintain bread’s delicate texture.
- Pour batter into prepared pan. Bake for 55-60 minutes at 350°F, or until a toothpick inserted in the center comes out clean.
- Create caramel glaze by melting brown sugar and butter in a saucepan over medium heat. Bring to a boil and cook for 1 minute until sugar dissolves completely.
- Remove from heat and stir in heavy cream. Gradually add confectioners’ sugar and kosher salt, whisking until glaze becomes silky and uniform.
- Let glaze cool for 5 minutes until slightly thickened. Drizzle evenly over cooled banana bread, allowing it to cascade down the sides.
Notes
- Measure ingredients precisely to ensure the perfect balance of moisture and texture in your banana bread.
- Use overripe bananas with dark brown or black spots for maximum sweetness and deeper flavor development.
- Avoid overmixing the batter to prevent a tough, dense bread texture – mix just until ingredients are combined.
- Replace sour cream with Greek yogurt for a lighter, tangier alternative that maintains moisture.
- Store bread wrapped tightly at room temperature for 3-4 days or refrigerate for extended freshness up to a week.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 296 kcal
- Sugar: 21 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 50 mg