There’s something truly comforting about the scent of banana bread baking in the oven. For me, this Salted Caramel Banana Bread is more than just a sweet treat—it’s a recipe that brings warmth to my kitchen and memories to life. I still remember the first time I combined ripe bananas with rich, golden caramel and a touch of sea salt. The result was nothing short of magic—moist, fluffy banana bread wrapped in a buttery caramel hug.
I created this recipe one rainy afternoon when I had a few overripe bananas sitting on the counter and a leftover jar of homemade caramel sauce in the fridge. The fusion was spontaneous but unforgettable. Since then, it has become a go-to indulgence in my home and a regular request from family, friends, and customers. Whether it’s breakfast, an afternoon snack, or a cozy dessert, this banana bread always feels like the right choice.
Why You Will Love This Recipe
You’ll fall in love with this Salted Caramel Banana Bread the moment you take your first bite. The balance of flavors is heavenly—the natural sweetness of ripe bananas, the deep richness of caramel, and just the right touch of salt to round it all out. The texture is moist and tender, with a soft crumb and a golden-brown crust that slightly crackles as you slice through it.
Not only is it delicious, but it’s also the kind of recipe that makes your home smell like a bakery. The aroma of bananas and caramel melting together in the oven is irresistible and inviting. It’s the perfect recipe to impress guests or to enjoy quietly with a hot cup of tea or coffee.
Versatile
One of the best things about this recipe is how adaptable it is. You can add a handful of chopped nuts for crunch, swirl in chocolate chips for extra decadence, or even top it with a caramel glaze if you’re feeling fancy. It’s easy to adjust to suit your preferences or what you have on hand. It also stores beautifully and tastes even better the next day.
Affordable
This is a recipe that doesn’t break the bank. It uses simple ingredients that are often already in your pantry—flour, sugar, eggs, bananas, and butter. The salted caramel can be made from scratch or store-bought, depending on your time and budget. Either way, the final result tastes like something from a gourmet bakery.
Ingredients for the Recipe
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3 ripe bananas (mashed)
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2 large eggs
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120g unsalted butter (melted)
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100g brown sugar
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50g white sugar
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1 tsp vanilla extract
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220g all-purpose flour
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1 tsp baking soda
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½ tsp salt
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150ml salted caramel sauce (plus extra for drizzling)
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½ tsp sea salt flakes (for topping)
How to Prepare This Recipe
Making this Salted Caramel Banana Bread is a rewarding experience from start to finish. It comes together quickly, fills your kitchen with the rich aroma of bananas and caramel, and rewards you with a golden loaf that’s soft, moist, and full of flavor. Whether you’re a beginner or an experienced baker, this recipe is very approachable, and every step is easy to follow.
All you need are a few bowls, a whisk or spatula, a loaf pan, and an oven. No mixer required. You can have this beautiful banana bread prepared and ready to bake in under 15 minutes.
Let’s dive into the preparation!
Step-by-Step Instructions for Preparation
Step 1: Preheat the Oven
Begin by preheating your oven to 175°C (350°F). Line a standard loaf pan with parchment paper or grease it lightly with butter or oil. This will help the banana bread release easily once baked.
Step 2: Prepare the Bananas
In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine—they add texture. Make sure the bananas are fully ripe, with brown spots on the peel. The riper they are, the sweeter and more flavorful your bread will be.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until the mixture is smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and mashed bananas. Mix until well combined.
Step 4: Add the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet mixture using a spatula or wooden spoon. Stir gently until just combined—be careful not to overmix, as this can make the bread dense.
Step 5: Add the Salted Caramel
Now, pour in 150ml of salted caramel sauce and fold it gently into the batter. You can fully mix it in or swirl it lightly, depending on your preference. For a beautiful marbled effect, don’t over-stir the caramel.
Step 6: Pour into the Pan
Transfer the batter into your prepared loaf pan. Use a spatula to level the top. If desired, drizzle a little more caramel sauce over the surface and use a knife to gently swirl it in.
Step 7: Bake the Bread
Place the pan in the preheated oven and bake for about 50 to 60 minutes. The top should be golden and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top browns too quickly, cover it loosely with foil during the last 10–15 minutes of baking.
Step 8: Cool and Finish
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely. Once cooled, drizzle with a bit of warm caramel and sprinkle with sea salt flakes for that perfect sweet-salty finish.
Quick and Easy
This recipe is the definition of quick and easy. It uses basic pantry ingredients, minimal equipment, and comes together in just a few steps. It’s a wonderful last-minute option when you need a baked good that feels special but doesn’t require hours in the kitchen.
Even if you’re not confident in baking, this banana bread is almost foolproof. It’s forgiving, reliable, and always results in a moist, flavorful loaf. It also freezes well, making it a great make-ahead option.
Customizable
This Salted Caramel Banana Bread is very adaptable. You can:
– Add 100g of chopped pecans or walnuts for crunch
– Mix in 100g of chocolate chips for extra indulgence
– Replace some of the flour with whole wheat flour for a healthier twist
– Top with banana slices before baking for a decorative touch
– Use homemade or store-bought caramel, depending on your time
You can also make them into muffins by dividing the batter into a muffin tin and adjusting the baking time to around 20–25 minutes.
Popular with Many People
Everyone who tries this banana bread falls in love with it. It has become one of the most requested recipes among my regulars, and for good reason. It’s the kind of treat that suits every occasion—school snacks, brunch tables, family desserts, or even gifts.
The salted caramel adds a touch of elegance to the familiar comfort of banana bread. That sweet and salty combination never fails to impress. Whether served plain, toasted with butter, or slightly warmed with ice cream, it’s a recipe that brings smiles every time.
Print
When I gave this bread to my neighbor, she immediately asked for the recipe. Here it is
This Salted Caramel Banana Bread combines the comforting taste of ripe bananas with the rich sweetness of caramel and a touch of sea salt. It’s easy to make, full of flavor, and ideal for breakfast, snacks, or dessert. The texture is soft and moist, and the caramel adds a buttery depth that pairs beautifully with the banana base.
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
Ingredients
- 3 ripe bananas (mashed)
- 2 large eggs
- 120g unsalted butter (melted)
- 100g brown sugar
- 50g white sugar
- 1 tsp vanilla extract
- 220g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 150ml salted caramel sauce (plus extra for drizzling)
- ½ tsp sea salt flakes (for topping)
Instructions
- Preheat your oven to 175°C (350°F). Line a loaf pan with parchment paper or lightly grease it with butter.
- In a medium bowl, mash the ripe bananas until mostly smooth. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and white sugar until well combined.
- Add the eggs, one at a time, and mix well. Stir in the vanilla extract and mashed bananas.
- In a separate bowl, sift the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Gently fold in the salted caramel sauce. For a marbled effect, swirl without fully mixing.
- Pour the batter into the prepared pan. Level the top and drizzle additional caramel over the surface. Lightly swirl it with a knife if desired.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle more caramel over the cooled loaf and sprinkle with sea salt flakes before serving.
Notes
Ensure bananas are very ripe for maximum flavor.
Do not overmix the batter to maintain a tender texture.
Caramel can be homemade or store-bought.
Banana bread can be frozen in slices for convenient snacking later.
- Prep Time: 15
- Cook Time: 60
FAQs
Can I use store-bought caramel sauce instead of homemade?
Yes, store-bought caramel sauce works perfectly for this recipe. Choose a high-quality salted caramel for the best flavor. If the sauce is too thick, you can warm it slightly before using to make it easier to incorporate into the batter.
Can I make this recipe without eggs?
Absolutely. You can replace the two eggs with mashed banana (an additional ½ banana per egg), applesauce (¼ cup per egg), or a commercial egg replacer. The texture will be slightly different, but still delicious and moist.
How should I store the banana bread?
Once fully cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Can I make this bread gluten-free?
Yes, simply use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Make sure your caramel sauce is also gluten-free, and proceed with the recipe as normal.
Is the sea salt topping necessary?
The sea salt flakes enhance the caramel flavor and add a lovely contrast to the sweetness. However, if you prefer a milder taste, you can skip the sea salt or reduce the amount.