Salted Caramel Banana Bread


I’m getting a visitor this weekend! 

One of my best friends is coming to stay with me tomorrow. I asked him what he wanted me to bake him and he requested salted caramel. I was pondering what sort of salted caramel thing to make, when I saw two extremely ripe bananas in my fridge. This reminded me of the 17 other extremely ripe bananas I had in my freezer. Oops. 

I thought salted caramel banana bread sounded like a delicious idea, and came across this recipe from Two Peas and Their Pod. I made a few tweaks (largely based on laziness). It turned out quite well, but it wasn’t spectacular. I would probably add a crumble of some kind next time, or maybe some chocolate chips. Salted caramel chocolate banana bread? That sounds like a winner. 




  • 50 g (¼ cup) granulated sugar
  • 1 tbsp. water
  • 60 g whipping cream
  • 42 g (3 tbsp) unsalted butter
  • ½ tsp. salt


  1. Put the sugar and water in a saucepan on medium heat. Without stirring, swirl the pot around until the sugar dissolves. 
  2. The mixture will go clear and bubbly, and then light amber, and then a deep amber. As soon as it goes deep amber, take it off the heat and add cream in a very slow stream while whisking rapidly. 
  3. Mix in the butter and salt, and set aside. 

Note: If you haven’t made caramel before, check this out




  • 220g (2 cups) cake flour*
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 ripe bananas
  • 114 g (½ cup) unsalted butter, melted
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 80 g (1/3 cup) almond milk/ regular milk
  • ¼ cup salted caramel sauce


  1. Line a loaf pan with parchment paper, and pre-heat oven to 350 F
  2. Sift together flour, baking soda, and salt into a bowl. Set aside. 
  3. In the bowl of a stand mixer, mash the bananas. 
  4. Put bowl into stand mixer, and mix in butter, sugar, eggs, and vanilla. 
  5. Alternate adding the flour mixture and milk (3 batches of dry and 2 of wet), starting and ending with the flour mixture. Don’t overmix. 
  6. Pour the batter into a loaf pan. 
  7. Add the salted caramel sauce and use a knife to ribbon it in. 
  8. Bake for 45 – 60 minutes. A toothpick should come out clean. 

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