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Salted Caramel Banana Bread

This salted caramel banana bread is a rich, tender loaf layered with homemade caramel and made extra flavorful with browned butter. Ripe bananas bring natural sweetness and moisture, while ribbons of salted caramel create a soft, slightly sticky texture throughout. It’s a balanced combination of sweet and salty, with a golden crust and a soft interior that slices beautifully.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

The Batter
  • 350 g (about 3 large bananas) overripe bananas mashed
  • ½ cup (1 stick) unsalted butter browned
  • 150 g (¾ cup) brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 250 g (2 cups) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
Salted Caramel
  • 100 g (½ cup) granulated sugar
  • 60 g (¼ cup) heavy cream warm
  • 1 tbsp butter
  • ½ tsp flaky sea salt

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Small saucepan
  • Skillet
  • Measuring cups & spoons
  • kitchen scale

Method
 

  1. In a small saucepan over medium heat, melt the sugar until it turns a deep amber color, watching carefully so it doesn’t burn (do not stir, just swirl the pan).
    Carefully whisk in the warm heavy cream (it will bubble rapidly). Stir in the butter and flaky sea salt. Set aside to cool and thicken slightly.
  2. Melt the butter in a skillet over medium heat. Whisk constantly until the milk solids turn golden brown and smell nutty. Remove from heat immediately.
  3. In a large bowl, whisk together the mashed bananas, browned butter, brown sugar, eggs, and vanilla.
    Sift in the flour, baking soda, and sea salt. Fold gently until just combined, do not overmix.
  4. Grease a 9x5-inch loaf pan.
    Pour about ⅓ of the batter into the pan
    Drizzle a layer of salted caramel
    Add another ⅓ of the batter
    Drizzle more caramel
    Finish with the remaining batter on top
    Lightly swirl just the top layer with a knife if desired.
  5. Bake at 350°F (175°C) for 55–65 minutes.
    The top will be golden with slightly sticky caramel edges. A toothpick inserted into the center should come out with a few moist crumbs.