Salted Caramel Banana Bread: Classic banana bread gets swirled with salted bourbon caramel sauce for a jazzy take on the original.
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Salted Caramel Banana Bread

Classic banana bread gets swirled with salted bourbon caramel sauce for a jazzy take on the original.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 10 servings
Author: freshaprilflours.com

Ingredients

  • 1and ⅔ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup granulated sugar
  • ½ cup firmly packed brown sugar
  • 6 Tablespoons unsalted butter softened to room temperature
  • 2 large eggs
  • 3 medium bananas mashed (about 1 and ½ cups)
  • cup water
  • 1/2 cup homemade salted bourbon caramel sauce + more for drizzling can also be made without bourbon, store bought is also fine

Instructions

  • Preheat the oven to 350ºF. Spray a loaf pan with non-stick spray. Set aside.
  • In a medium size bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
  • In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat both of the sugars and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat again until completely incorporated. Add the banana and the water and beat again until everything is combined.
  • Reduce the mixer speed to low and slowly add the dry ingredients, stopping when everything is just incorporated.
  • Slowly drizzle the caramel sauce into the batter then stir a couple times to swirl the caramel around. There is no need to make sure it's fully incorporated.
  • Pour the batter into the prepared pan. Bake the loaf for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow loaf to cool in the pan on a wire cooling rack before serving. Drizzle with more bourbon caramel sauce, if desired, before serving. Loaf stays fresh, covered tightly at room temperature, up to 5 days, or in the refrigerator up to 1 week. Loaf freezes well. Remove from pan and wrap tightly in plastic wrap and foil, and freeze up to 2 months. Thaw in the refrigerator or at room temperature.

Notes