That salted caramel banana bread sounds amazing! Here’s a breakdown of its ingredients, construction, variations, and tips to help you get the best results:
Ingredients
Banana Bread:
- 2 cups all-purpose 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
Salted Caramel Glaze:
- ¼ cup brown sugar (packed)
- 2 tablespoons butter
- 2 tablespoons heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon kosher salt
Construction (Step-by-Step Guide)
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or nonstick spray.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, beat brown sugar and butter until creamy.
- Add eggs one at a time, mixing well.
- Stir in sour cream, mashed bananas, and vanilla, mixing until smooth.
- Combine Wet & Dry:
- Slowly add dry ingredients to the wet ingredients. Mix until just combined (don’t overmix).
- Bake the Banana Bread:
- Pour batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool before adding glaze.
- Make the Salted Caramel Glaze:
- In a small saucepan over medium heat, combine brown sugar and butter. Bring to a boil, stirring until the sugar dissolves (about 1 minute).
- Stir in heavy cream and remove from heat.
- Whisk in powdered sugar and salt until smooth.
- Let the glaze cool for 5 minutes, then pour over the cooled banana bread.
Variations
- Nutty Twist: Add ½ cup chopped pecans or walnuts to the batter for extra crunch.
- Chocolate Lover’s Version: Fold in ½ cup chocolate chips into the batter before baking.
- Coconut-Caramel Fusion: Sprinkle toasted coconut flakes on top of the caramel glaze.
- Cream Cheese Swirl: Swirl in a mixture of 4 oz softened cream cheese, 1 egg yolk, and 2 tablespoons sugar before baking.
- Gluten-Free Option: Use gluten-free 1:1 flour instead of all-purpose flour.
Tips for the Best Banana Bread
- Use Overripe Bananas: The riper, the better! They should have lots of brown spots for natural sweetness.
- Room Temperature Ingredients: This helps everything mix evenly, so take out the butter, eggs, and sour cream beforehand.
- Don’t Overmix the Batter: Stir just until combined; overmixing makes the bread dense and tough.
- To Avoid Sinking: If you’re adding mix-ins (nuts, chocolate chips), toss them in a little flour before folding them in. This prevents them from sinking to the bottom.
- Let it Cool Before Slicing: If you cut too soon, it can be crumbly. Wait at least 15 minutes after glazing before slicing.
- Storage: Wrap tightly in plastic wrap or foil and store at room temperature for 3 days or in the fridge for up to a week. You can also freeze slices for up to 3 months!
This banana bread is basically dessert disguised as breakfast—what’s not to love? Are you planning to bake it soon?