By Bring Salted Caramel Banana Bread to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Salted Caramel Banana Bread captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Salted Caramel Banana Bread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For The Banana Bread
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup brown sugar, packed
½ cup butter (1 stick), room temperature
2 eggs
⅓ cup sour cream
4 ripe bananas, mashed
1 ½ teaspoons vanilla
For The Glaze
¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt
How To Make Salted Caramel Banana Bread
Preheat oven to 350 degrees F and grease a 9×5 baking dish.
In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside.
In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time.
Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined.
Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix.
Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. While bread is cooling, make the glaze.
In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, approximately 1 minute.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
Allow glaze to cool for 5 minutes before pouring it over the bread.
Enjoy
PREPARATION STEPS
Preheat oven to 350 degrees F and grease a 9×5 baking dish.
Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined.
Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
