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Caramel Banana Bread

Helen T. Patterson
Moist and flavorful, this Caramel Banana Bread combines ripe bananas with a creamy caramel swirl for a rich, satisfying loaf.
Perfect for breakfast, snack, or dessert, it’s quick to make and sure to please the whole family.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Baking
Servings 10 (slices)

Equipment

  • 9-inch loaf pan – 1
  • Parchment paper (enough to line the pan)
  • Nonstick cooking spray – as needed
  • Large mixing bowl (1)
  • Medium Mixing Bowl (1)
  • Small mixing bowl (1)
  • Potato masher – 1 (or fork)
  • Whisk or Hand Mixer: 1
  • Spatula (1)

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon nonfat milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup caramel sauce plus extra for drizzling

Instructions
 

  • Preheat and Prepare Pan: Begin by preheating your oven to 325°F (163°C) to ensure even baking.
    While the oven warms, line a 9-inch loaf pan with parchment paper so that the bread releases easily after baking.
    Spray the pan lightly with nonstick cooking spray to make sure no batter sticks to the sides or bottom.
    Set the pan aside while you prepare the batter.
  • Cream Butter and Sugars: In a large mixing bowl, add ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar.
    Using a whisk or electric hand mixer, beat the mixture on medium speed for about 3–4 minutes until it becomes light,
    creamy, and fluffy. This process incorporates air, which helps your banana bread rise and gives it a soft, tender crumb.
  • Incorporate Eggs: Add 2 large eggs to the creamed butter and sugar, one at a time. Beat each egg thoroughly into the mixture before adding the next.
    This ensures the eggs are fully incorporated, providing structure and moisture to your loaf.
    Scrape down the sides of the bowl with a spatula to mix in any sugar or butter stuck to the edges.
  • Prepare Banana Mixture: Peel 3 ripe bananas and place them in a small mixing bowl.
    Mash them with a potato masher (or fork) until smooth but still slightly chunky for texture.
    Stir in 1 tablespoon of nonfat milk and 1 teaspoon of ground cinnamon to add creaminess and a hint of warm spice. Mix until well combined.
  • Combine Wet Ingredients: Add the mashed banana mixture to the creamed butter, sugar, and eggs.
    Gently fold the mixture using a spatula or large spoon until fully combined.
    Take care not to overmix, as this can make the bread dense rather than soft and tender.
  • Mix Dry Ingredients: In a separate medium bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
    Whisk these ingredients together to distribute the leavening agents evenly.
    This step ensures that your banana bread rises consistently and avoids pockets of uneven texture.
  • Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the banana-butter mixture.
    Fold gently with a spatula until just combined and no streaks of flour remain.
    Avoid overmixing, which can toughen the loaf. The batter should be thick but pourable, with a slightly lumpy banana texture.
  • Add Caramel Swirl: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula.
    Drizzle ⅓ cup of caramel sauce over the top of the batter.
    Using a knife, gently swirl the caramel into the batter, creating a marbled effect.
    This step adds pockets of rich, gooey sweetness throughout the loaf.
  • Bake the Bread: Place the loaf pan in the preheated oven.
    Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter).
    During baking, the aroma of bananas and caramel will fill your kitchen—a perfect preview of the indulgent treat to come.
  • Cool Slightly in Pan: Once baked, remove the pan from the oven and set it on a wire rack.
    Let the bread cool in the pan for 15 minutes.
    This allows the loaf to firm up slightly, making it easier to remove without breaking.
  • Remove from Pan and Cool Completely: After 15 minutes, carefully lift the bread from the pan using the parchment paper.
    Place it directly on a wire rack to cool completely.
    Cooling ensures that the bread sets properly and that the slices hold together without crumbling.
  • Drizzle Extra Caramel (Optional): If desired, drizzle additional caramel sauce over the cooled loaf for extra sweetness and a visually appealing finish.
    Slice into 10 generous pieces and serve. The bread is now ready to enjoy warm or at room temperature, perfect for breakfast, a snack, or dessert.
  • Storage Tips: Store any leftovers in an airtight container at room temperature for 2–3 days or wrap tightly and refrigerate for up to 5 days.
    For longer storage, slice and freeze portions in plastic wrap for up to 2 months, then thaw at room temperature when ready to enjoy.

Notes

  • For the best flavor and sweetness, use ripe bananas with brown spots; underripe bananas will make the bread less flavorful and dense.
  • Ensure the butter is softened to room temperature so it creams smoothly with the sugars, creating a light, tender crumb.
  • When swirling in caramel, do not overmix; gentle swirling ensures pockets of gooey caramel remain throughout the bread.
  • Check the bread with a toothpick at the center after 1 hour of baking. Slight crumbs are fine, but no wet batter should remain.
  • Let the bread cool completely before slicing to prevent it from breaking apart and to allow flavors to set.