Ingredients

 

For the 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), at room temperature
• 2 eggs
• ⅓ cup sour cream
• 4 ripe bananas, mashed
• 1 ½ teaspoons vanilla extract

 

For the Glaze:

• ¼ cup brown sugar, packed
• 2 tablespoons butter
• 2 tablespoons heavy cream
• ⅓ cup powdered sugar
• 1/2 teaspoon kosher salt

 

 

How to make Salted Caramel Banana Bread

1. Begin by preheating your oven to a welcoming 350 degrees F. Grease a 9×5 inch baking dish, setting the stage for what’s to come.
2. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. This mixture is the backbone of your bread, providing structure and warmth with a hint of spice.
3. In a larger bowl, cream the brown sugar and butter together until the mixture is light and fluffy. This step is like weaving together a tapestry of flavors, where the sugar and butter intertwine perfectly. Then, add the eggs one at a time, incorporating them fully into the sweet, buttery base.
4. Stir in the sour cream, mashed bananas, and vanilla extract into the sugar mixture, beating until well combined. The sour cream adds a subtle tanginess that balances the sweetness of the bananas and sugar, creating a harmonious blend.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s crucial not to overmix here; think of it as gently folding in the layers of flavor, maintaining the tender crumb that banana bread is known for.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes. The perfect moment is when a toothpick inserted into the center comes out clean, signaling that your masterpiece is ready.
7. While the bread cools, embark on the glaze. In a small saucepan, melt the brown sugar and butter together, bringing it to a boil over medium heat. Once the sugar dissolves, a sweet symphony of flavors begins to unfold.
8. Stir in the heavy cream and then remove the saucepan from the heat. The addition of powdered sugar and salt creates a glaze that’s the perfect culmination of sweet and salty—a golden drizzle that will crown your banana bread.
9. Allow the glaze to cool slightly before pouring it over the bread. This final flourish not only enhances the bread’s flavor but also adds a touch of elegance.

 

Serving Suggestions

Serve slices of this Salted Caramel Banana Bread as a decadent breakfast treat, a delightful afternoon snack, or even as a dessert, perhaps with a scoop of vanilla ice cream to complement the warm spices and rich caramel.

 

FAQs

Can I use overripe bananas?

Absolutely! Overripe bananas are perfect for this recipe as they’re sweeter and mash easily.

Can I make this bread without the glaze?

Yes, the banana bread is delicious on its own, but the salted caramel glaze adds a special touch.

How should I store leftovers?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate to extend its shelf life up to a week.

Can I freeze this banana bread?

Yes, you can freeze it without the glaze for up to 3 months. Wrap it well in plastic wrap and then in foil. Thaw at room temperature and add the glaze after it’s thawed if desired.

 

This Salted Caramel Banana Bread recipe is a celebration of flavors and textures, a sweet homage to tradition with a modern twist. It’s about finding joy in the act of baking and sharing, creating memories around the warmth of the oven and the sweetness of home-cooked treats. So, go ahead, bake with love, and enjoy the rich, comforting embrace of this delightful bread.