Caramel banana bread

Caramel Banana Bread recipe that’s ultra-moist, rich in banana flavor, and swirled (or topped!) with gooey caramel. Perfect for using up ripe bananas and takes classic banana bread to dessert-level indulgence!

🍌 Caramel Banana Bread

🍞 Makes 1 loaf

⏱️ Time: ~15 min prep + 55–65 min bake

⭐ Ingredients

Banana Bread Batter:

1 ½ cups mashed ripe bananas (about 3 large)
½ cup unsalted butter, melted
¾ cup brown sugar (light or dark)
2 large eggs
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional but recommended)

Caramel Swirl or Topping (choose one):

Option 1: Store-bought caramel sauce (easiest)
Option 2: Quick homemade caramel (optional):

½ cup granulated sugar
2 tbsp butter
¼ cup heavy cream
Pinch of salt

🔥 Instructions

1. Preheat Oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Make the Banana Bread Batter:

In a large bowl, whisk together mashed bananas, melted butter, brown sugar, eggs, and vanilla.
In another bowl, combine flour, baking soda, salt, and cinnamon.
Stir dry ingredients into wet until just combined (don’t overmix).

3. Swirl in the Caramel:

Pour half the batter into the loaf pan.
Drizzle 2–3 tbsp caramel sauce over it.
Add remaining batter, and swirl another 2–3 tbsp caramel over the top. Use a butter knife to swirl gently.

💡 Want a thicker caramel top? Save some to drizzle over after baking, too!

4. Bake:

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are OK, but no wet batter).
If top gets too dark before the center is done, tent loosely with foil.

5. Cool & Serve:

Cool in pan 10–15 minutes, then remove to a wire rack.
Drizzle with extra warm caramel before serving if desired.

📝 Tips:

Add ½ cup chopped pecans or walnuts for crunch.
Use salted caramel for sweet-salty contrast.
This loaf stores well wrapped at room temp for 2–3 days, or freeze slices individually!