Banana Caramel Loaf
Indulge in the sweet, irresistible flavors of this Banana Caramel Loaf—a moist and tender banana bread elevated with luscious swirls of rich caramel sauce. Perfectly ripe bananas create the ideal base for this decadent loaf, while a harmonious blend of brown sugar and vanilla adds depth and warmth. The unique layering and swirling technique infuses every slice with pockets of gooey caramel, making it a showstopper for brunch spreads or cozy desserts. With just 20 minutes of prep, this easy banana caramel bread recipe transforms simple pantry staples into a bakery-worthy treat that pairs beautifully with coffee or a dollop of whipped cream. Bake, slice, and enjoy the ultimate fusion of comforting banana bread and indulgent caramel in every bite!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 3 medium Ripe bananas (mashed)
- 115 grams Unsalted butter (melted)
- 150 grams Granulated sugar
- 75 grams Brown sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 60 milliliters Whole milk
- 120 grams Caramel sauce
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, whisk together the mashed bananas, melted butter, granulated sugar, and brown sugar until smooth.
Add in the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually fold in the dry ingredients into the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Pour half of the batter into the prepared loaf pan. Drizzle half of the caramel sauce over this layer, then use a knife or toothpick to gently swirl it through the batter.
Add the remaining banana batter on top and repeat the process with the remaining caramel sauce, swirling lightly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the loaf comes out with a few damp crumbs attached.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the banana caramel loaf as is, or warm it slightly and pair it with a pat of butter or more caramel drizzle!
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 556.1 g | 202% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 328.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 324 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
