Banana bread has always been one of those cozy, no-fail recipes we keep coming back to. It’s simple, comforting, and delicious—especially when you’ve got a few too-ripe bananas sitting on the counter. But what if you took that familiar loaf and gave it a little something extra? That’s where this Salted Caramel Banana Bread comes in.

 

Imagine the sweet, familiar flavor of moist banana bread made even better with a buttery caramel glaze that’s finished with a pinch of sea salt. It’s the perfect balance of sweet and salty, soft and sticky—like banana bread dressed up for a special occasion. Whether you’re slicing it warm for breakfast or serving it for dessert with coffee, this recipe is guaranteed to impress.

And the best part? It’s easier to make than it looks. No special equipment or candy thermometer needed—just a saucepan and a spoon. Let’s dive into the details.

 

 

 

What You’ll Need

For the Banana Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup packed brown sugar
• ½ cup (1 stick) unsalted butter, at room temperature
• 2 large eggs
• ⅓ cup sour cream
• 4 ripe bananas, mashed
• 1½ teaspoons pure vanilla extract

For the Salted Caramel Glaze:

• ¼ cup packed brown sugar
• 2 tablespoons butter
• 2 tablespoons heavy cream
• ⅓ cup powdered sugar
• ½ teaspoon kosher salt

 

 

How to Make It

1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each.

4. Add Wet Ingredients
Blend in the sour cream, mashed bananas, and vanilla extract. Your batter will be thick and creamy.

5. Combine Everything
Gradually add the dry ingredients to the banana mixture. Stir until just combined—don’t overmix or the bread may become dense.

6. Bake
Pour the batter into the prepared pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack.

 

 

Make the Glaze

While the banana bread cools, make the salted caramel glaze:

1. In a small saucepan over medium heat, combine the brown sugar and butter. Stir until it begins to bubble and the sugar dissolves—about 1 minute.
2. Remove from heat and whisk in the heavy cream.
3. Stir in the powdered sugar and kosher salt until smooth.
4. Let the glaze sit for 5 minutes to thicken slightly before pouring over the warm banana bread.

 

 

Why You’ll Love This Recipe

• Rich banana flavor in every bite
• Extra-moist texture from sour cream and ripe bananas
• Easy homemade glaze with pantry staples
• Just the right amount of salty-sweet indulgence
• Perfect for breakfast, dessert, or gifting

 

 

Pro Tips

• Use bananas that are deeply speckled or even black—they’re sweeter and more flavorful.
• For a nutty twist, fold in chopped walnuts or pecans before baking.
• Don’t overmix the batter; a few lumps are fine and help keep the texture soft.

 

 

Variations & Swaps

• No sour cream? Use Greek yogurt.
• Gluten-free? Substitute a 1:1 GF baking flour.
• Dairy-free? Use vegan butter and coconut cream in the glaze.

 

Frequently Asked Questions

1. Can I make this without the glaze?
Yes, it’s still delicious plain or with a dusting of powdered sugar.

2. How ripe should bananas be?
Very ripe—dark brown or even black for best flavor and sweetness.

3. Can I freeze banana bread?
Absolutely. Wrap slices or the full loaf in plastic and freeze for up to 3 months.

4. What if I don’t have heavy cream?
Use whole milk with a little butter, but the glaze will be thinner.

5. Can I use white sugar instead of brown?
Brown sugar adds richness, but you can substitute if needed.

6. How long does it last?
Store at room temperature for up to 3 days, or refrigerate for 5 days.

7. Is this kid-friendly?
Yes! It’s sweet and soft—great for lunchboxes or snacks.

8. Can I double the recipe?
Yes, bake in two loaf pans and check for doneness with a toothpick.

9. Does this work as muffins?
It does! Bake for 18–22 minutes at 350°F.

10. Can I add chocolate chips?
Definitely. Add ½ cup for extra sweetness and texture.

 

 

Health Highlights

• While it’s a treat, this banana bread offers:
• Potassium and fiber from bananas
• Calcium from dairy
• Less refined sugar than many desserts
• No artificial flavors or preservatives

 

Make Ahead & Storage

• Make Ahead:
  You can prepare the batter the night before and refrigerate it. Bring to room temperature before baking.
• Storage:
  Wrap cooled bread tightly in plastic wrap. Store at room temp for 2–3 days or refrigerate up to 5 days.
• Freezing:
  Wrap slices in foil or freezer bags. Freeze for up to 3 months. Reheat in the microwave or toaster oven.