Caramel Macchiato Banana Bread

Caramel Macchiato Banana Bread

Dianne 666

"Baking banana bread is one of my favorites, and I love nothing more than enjoying a slice with a nice cup of coffee. This was the inspiration for my recipe, which features a coffee infused loaf and a rich caramel glaze."

Ingredients 2 h {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  2. In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
  3. Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
  4. Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.
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Reviews 40

  1. 46 Ratings

Sarah Jo

I used CoffeeMate's White Chocolate Caramel creamer, melted butter instead of vegetable oil and half/half AP flour and whole wheat flour. I made muffins out of this recipe so baking time was 20 minutes at 350*. I was up early enough so I could bake the muffins and let them set a bit before I glazed my muffins. I set the muffins on cookie cooling sheets that I set inside baking sheets, then I used a spoon to drizzle the glaze over the top. This way, any excess glaze would be caught on the cookie sheet. This banana bread is one of the best we've ever had. I've had two muffins myself this morning but my oldest had four and my youngest ate three. We love it. The flavors are just wonderful and I love the hint of coffee combined with the banana, white chocolate and caramel. Really fantastic muffin recipe--thanks for the new twist! We'll make this again soon. EDITED: All gone. My boys finished off the rest of the muffins by lunchtime. Huge hit, Dianne. Guess I'll be making these again!


I'm the submitter of this recipe, and I thought I'd give a few tips and pointers! First, this recipe is very versatile. I tried many different measures of the coffee and sugar and they all worked just fine, I settled on the final measurements just as a personal preference. If you like strong coffee flavor, you can easily add more coffee granules. If you like it more or less sweet, you can add more or less sugar. It's up to you! Also, I always use really ripe bananas. The blacker the better! As for the glaze, I've never had a problem with it, it always comes out just fine. So here's my advice. Make sure you PACK the brown sugar. If you are having problems with the glaze separating, then you might not have enough brown sugar, you can try adding a touch more. Make sure you bring it up to a full boil and simmer for at least 2 minutes (that's usually what I do). I let it cool only long enough for it to stop bubbling, then pour it over the loaf. I just tried tonight adding the vanilla after boiling, and that works great too. Good luck! And I hope you enjoy this bread as much as my family and friends do!


I had heard others rave about this and couldn't wait to try it. It turned out wonderful! I had three bananas that needed to be used so I used all three. I also have instant espresso so I used that. It is moist and delicious. I read on the Buzz that others had the glaze turn out crunchy. Make sure that you lower the temperature and just simmer for three minutes. Otherwise, you'll make penuche. I was taught to always add vanilla at the end off the heat to preserve maximum flavor so I did that in the glaze. I want to try this recipe again using pumpkin puree in place of the bananas. I bet that will be great, too. I will update my review and let you know!