This Caramel Banana Bread takes the classic moist and flavorful loaf to the next level with a rich caramel swirl. It’s soft, buttery, and full of ripe banana flavor, with pockets of gooey caramel in every slice. Perfect for breakfast, dessert, or a cozy afternoon snack.
Prep Time
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Cooling Time: 20 minutes
Total Time: ~1 hour 30 minutes
Equipment
9×5 inch loaf pan
Mixing bowls (large and medium)
Whisk
Spatula or spoon
Small saucepan (for caramel)
Cooling rack
Parchment paper (optional)
Ingredients
For the Banana Bread:
1 ½ cups mashed ripe bananas (about 3 large bananas)
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
For the Caramel Swirl:
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons heavy cream
Pinch of salt
1/2 teaspoon vanilla extract
Ingredient Notes
Bananas: Use overripe bananas with dark spots for the best flavor and moisture.
Butter: Melted butter gives a rich, dense texture.
Caramel: Homemade adds depth, but you can substitute with 1/3 cup store-bought caramel sauce.
Flour: Spoon and level your flour for accuracy—too much will make the loaf dry.
Nutrition Facts (per slice, yields 10)
Calories: 310
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 45 g
Sugar: 25 g
Protein: 3 g
Fiber: 2 g
Sodium: 220 mg
Instructions
Step 1: Make the Caramel
In a small saucepan over medium heat, melt the sugar, stirring constantly until it becomes a golden liquid.
Stir in the butter until melted, then slowly add the cream.
Be careful—the mixture will bubble. Stir until smooth. Remove from heat, stir in salt and vanilla, and set aside to cool slightly.
Step 2: Prepare the Batter
Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
In a large bowl, whisk together mashed bananas, melted butter, and brown sugar until smooth.
Whisk in eggs and vanilla.
In another bowl, combine flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet, mixing just until combined—do not overmix.
Step 3: Assemble
Pour half the batter into the loaf pan.
Drizzle half of the caramel over the batter and lightly swirl with a knife.
Repeat with the remaining batter and caramel. Swirl again if desired.
Step 4: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a little caramel on it is okay).
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips
Let the caramel cool slightly before swirling to prevent sinking.
Don’t overmix the batter—it can lead to a tough loaf.
Tent the bread with foil after 40 minutes if the top is browning too quickly.
Store at room temperature for up to 3 days or refrigerate for up to a week.
Variations
Salted Caramel Banana Bread: Add a pinch of sea salt on top before baking.
Nutty Version: Stir 1/2 cup chopped pecans or walnuts into the batter.
Chocolate Caramel Banana Bread: Fold in 1/3 cup chocolate chips and use chocolate caramel.
Mini Loaves: Divide batter into mini loaf pans and reduce bake time to 25–30 minutes.
