Go Back Email Link
Five slices of salted caramel banana bread stacked.

Salted Caramel Banana Bread

This salted caramel banana bread is my favorite soft, moist banana bread drizzled with warm salted caramel glaze. It’s purely divine!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10

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 9x5-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.