Salted Caramel Banana Bread
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This salted caramel banana bread is my favorite soft, moist banana bread drizzled with warm salted caramel glaze. It’s purely divine!

When you have overripe bananas, the best thing to make is banana bread. I have a few recipes on my blog already from easy banana bread to brown butter roasted banana bread to cinnamon swirl banana bread. But this time I wanted to do something different by topping a flavorful loaf with salted caramel.
I used my simple banana bread recipe and made a simple 5 ingredient salted caramel glaze to drizzle over the top of the bread. It’s sensational!
The texture of the bread is supremely soft and moist. The taste is loaded with banana flavor (Make sure to use overripe bananas for the best flavor.). The topping is made my caramelizing brown sugar with butter and adding cream, salt, and confectioners’ sugar. It sets like a crusty glaze with all the flavor of salted caramel.
You could even make my gluten-free banana bread and add this caramel glaze over the top!

Why This Recipe Works
- Overripe bananas give this bread the best flavor!
- Buttermilk adds moisture and a slight tang to the bread that is heavenly.
- The glaze will set with a crusty top and complements the texture and flavor of the bread.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: I always recommend using unsalted sweet cream butter in baking. It offers the best flavor for the bread and the caramel glaze.
- Sugar: Granulated sugar, brown sugar, and confectioners’ sugar are needed for this recipe.
- Egg: You only need one large egg for binding.
- Bananas: Use bananas that have dark brown spotty skins. These will give the bread the best flavor.
- Flour: All-purpose flour works best for quick bread recipes.
- Leavening: Baking powder and baking soda give the bread rise.
- Salt
- Cinnamon: Adds a warm cinnamon flavor to the bread.
- Buttermilk: Works with the baking soda to help leaven the bread.
- Cream: Heavy cream is whisked into the caramel to make a sauce.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Mix the wet ingredients. Cream the butter and sugars together then mix in the egg and mashed banana.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and cinnamon together.
- Combine the two. Add the flour to the wet ingredients followed by the buttermilk and mix just until combined.
- Bake until a toothpick inserted into the center comes out clean.
- Make the glaze. Caramelize the brown sugar and butter for the glaze then whisk in the heavy cream. Add the confectioners’ sugar and salt and whisk until smooth.
- Drizzle warm glaze over the bread and let sit until glaze has set.



Tips For Success
- Measure the flour correctly. Use a scale for the very best results. Using too much flour by mistake will lead to dry, dense bread.
- Don’t overmix. Take care not to overmix the batter. Mixing too much will create gluten strands which can lead to tough bread.
- Allow the bread to cool completely before adding the glaze. This will help prevent it from completely running off the bread.

Salted Caramel Banana Bread

Ingredients
For the bread
- ⅓ cup (75 g) unsalted butter, softened
- ⅓ cup (70 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 ½ cups (340 g) mashed bananas, about 3 ripe bananas
- 2 cups (260 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup (60 ml) buttermilk, room temperature
For the glaze
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- ⅓ cup (40 g) confectioners' sugar
- ½ teaspoon salt
Instructions
Make the bread
- Preheat your oven to 375ºF. Lightly grease a 9×5-inch baking pan; set aside.
- In a large mixing bowl, combine the butter and both sugars. Beat with an electric mixer on medium speed for 3 minutes, until light and fluffy.
- Beat in the egg, followed by the mashed banana. The mixture will look curdled. This is normal.
- In a separate bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Stir with a whisk until well combined.
- Add half the flour mixture to the banana mixture. Beat on low speed until almost fully incorporated. Add the buttermilk and beat on low until combined. Add the remaining flour mixture and beat on low speed just until no streaks of dry flour remain. Don’t overmix! It’s okay if the batter looks lumpy.
- Immediately transfer the batter to the prepared pan and bake for 35-45 minutes, until a toothpick inserted into the center comes out with a few dry crumbs attached. Tent loosely with foil if the top is browning too quickly.
- Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread and cool completely on a wire rack.
Make the glaze
- Meanwhile, in a small saucepan, combine the brown sugar and unsalted butter. Bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, about 1 minute.
- Remove from the heat and stir in the heavy cream followed by the confectioners’ sugar and salt. Stir until glaze is smooth and pourable.
- Allow the glaze to cool for about 5 minutes so it thickens slightly then drizzle it over the bread until all the glaze is used.
Notes
- If you don’t have buttermilk, you can make it by adding 1 tablespoon lemon juice to 1 cup of whole milk. Let sit for 5 minutes, stir, and use.
- Storage: Keep the bread covered tightly and store at room temperature for 2 days or in the refrigerator for up to 1 week. This banana bread tastes best on day 2 after the flavors have melded together.
- Freeze: You can also freeze completely cooked banana bread for up to 3 months. Tightly wrap the whole loaf or slices in 2-3 layers of plastic wrap. Place the wrapped banana bread in a large ziptop freezer bag. Thaw in the refrigerator overnight or at room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.