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Salted Caramel Banana Bread

Salted Caramel Banana Bread

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
Ki$$TheChef

Ki$$TheChef

This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
  3. Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
  5. Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.
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Reviews

TheRadishSpirit
2

TheRadishSpirit

7/28/2014

Absolutely incredible! Ended up pulling it from the oven after 45 minutes exactly and it was perfectly fluffy

Jessica Justice
1

Jessica Justice

8/27/2014

This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn't get it to dissolved until I added the cream. Then it did almost immediately. It was a fairly easy recipe. I did need to bake it 55 minutes. We cut into it immediately after I transferred it from the pan to a platter and poured on the glaze. Yumminess!!

matmodave46
1

matmodave46

6/15/2014

This recipe was great! The picture is not quite accurate. The bread in the picture is darker than it turns out, when it actually comes out of the oven it is a nice golden brown and the top is not flat. The glaze is not white like it shows in the picture but a light chestnut color. It has a beautiful flavor to it. Although I did not have kosher salt, I cut the amount of kosher salt in half and substituted the kosher salt for Mortan salt (table salt) but it added such a unique flavor to recipe that it really completed the flavor and rounded the dish.

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