If there’s one baked good that just about everyone can get on board with, it might have to be banana bread. I don’t think I’ve ever met a soul who didn’t love it. I mean, what’s not to love about a perfectly moist and flavorful slice of cake that you can get away with calling bread (and therefore eat for breakfast with minimal guilt). I’m typically partial to chocolate chip banana bread, but when I heard about this salted caramel spin I knew I had to give it a go.
Bananas and caramel are nothing short of a match made in heaven in most scenarios and this recipe is no exception. Don’t be intimidated by the sound of a homemade caramel glaze, the recipe we went with here is surprisingly easy to whip. You’ll start by bringing butter and brown sugar to a boil and cooking until the sugar has fully dissolved. From there, you’ll just need to mix in the heavy cream, powdered sugar, and salt (the crucial part of a salted caramel!). Let the glaze cool for a few minutes before pouring it over your loaf. Whether you want to remove your loaf from the pan before glazing it is up to you!
The balance of sweet and salty in this recipe truly strikes perfection. Enjoy with a cup of coffee at breakfast or grab a slice after dinner to satisfy your sweet tooth. There’s no wrong time when it comes to banana bread. I hope you love this salted caramel version as much as we did!
Banana Bread
2 cups AP 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
Glaze
¼ cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream
⅓ cup powdered sugar
1/2 teaspoon kosher salt
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