Salted Caramel Banana Nut Bread—a super moist and flavorful banana bread, with a buttery, brown sugar crumb topping that has finely chopped pecans to give it just a little crunch! Add to that a thick caramel sauce that’s not only swirled and baked inside, but drizzled all over the top along with sea salt flakes! It is a must-make recipe that is out of this world!

Closeup overhead image of slices of salted caramel banana nut bread on parchment paper | All Images © Beyond the Butter™

Angled image of salted caramel banana nut bread loaves on a wire cooling rack with caramel drizzled over the top | All Images © Beyond the Butter™

Overhead image of 2 loaves of banana nut bread on a wire cooling rack | All Images © Beyond the Butter™

Angled image of slices of salted caramel banana nut bread on parchment paper with a bread knife next to it | All Images © Beyond the Butter™

5 Reasons Why You Should Make This Recipe
How Ripe Should My Bananas Be for Making Banana Nut Bread?
Ingredients Needed
How to Make the Recipe
Baking Equipment
Recipe Tips Before Starting
More Delicious Breads and Breakfast Treats to Enjoy!
Salted Caramel Banana Nut Bread Recipe

5 Reasons Why You Should Make This Recipe

So much flavor. Overly ripe bananas help give this recipe its flavorful, classic banana bread taste. Add to that the sweet and salty crumb topping with a thick caramel sauce, and your taste buds will be in heaven.
The texture. This bread is, without a doubt, very moist, and the sweet and salty crumb topping gives you just a little bit of crunch thanks to the finely chopped pecans. Drizzled over that is a thick caramel sauce, which brings it all together.
Easy to make. I made this without the use of my hand-held mixer or stand mixer. Which, let me tell you, is so nice! You only need the basic baking tools for this salted caramel banana nut bread recipe.
Use up those overly ripen bananas. I’m willing to bet many of you reading this already have overly ripe bananas in your kitchen. You buy them fully intending to eat them all within a few days, and then there they sit, gaining more freckles by the day. And then those freckles turn to an overall brown. A day or two later, the bananas become so brown you wonder if they’re still usable. The answer to that is yes. Yes, they are!
Bake and share. This recipe makes two loaves of salted caramel banana nut bread. Save one for you and share the other with a friend, neighbor, or family member! It’s a sweet and simple way to show someone you’re thinking of them.

Overhead image of sliced salted caramel banana nut bread | All Images © Beyond the Butter™

Closeup overhead image of sliced salted caramel banana nut bread | All Images © Beyond the Butter™

How Ripe Should My Bananas Be for Making Banana Nut Bread?

Remember this—the browner and darker the banana, the sweeter the bread!

Your bananas should be to the point where the freckles have started to morph into larger dark spots.

Ingredients Needed

Here’s what you’ll need to make this salted caramel banana nut bread recipe!

Crumb Topping

All-Purpose Flour
Light Brown Sugar
Unsalted Butter. This needs to be super cold and cubed
Pecans. Finely chopped is the best and helps to just give it a little crunchiness to the top of the banana bread.

Banana Bread

Granulated Sugar
Light Brown Sugar
Coconut Oil. You can also use vegetable oil or canola oil. I’m on a coconut oil kick at the moment though, so that’s what I went with. I’m also saving my vegetable and canola oil for when I make my homemade donuts!
Eggs. Always at room temperature!
Buttermilk
Vanilla Extract
All-Purpose Flour
Baking Soda
Salt
Bananas. 2 large or 3 medium-size bananas will give you the 1 cup of mashed bananas you need for this recipe.
Caramel Sauce. The thicker the better, and preferably the kind you’d drizzle over ice cream.
Sea Salt Flakes. You can add this to the crumb topping prior to baking or you can add it after along with the caramel sauce.

How to Make the Recipe

Let’s walk-through of how to make this super moist salted caramel banana nut bread!

Make the crumb topping. You’ll need a small- to medium-sized bowl to whisk together the all-purpose flour and light brown sugar. Make sure the two tablespoons of unsalted butter that’s added next is very cold and cut into little cubes. You can use a pastry blender or a fork to get it to the crumbly mixture. Lastly, stir in the chopped pecans, then set to the side.
Mash the bananas. I used a small mixing bowl to mash up the bananas with a fork. That’s the extent of this step—it’s a pretty easy one!
Whisk together the wet ingredients. Make sure you have a large mixing bowl for this part because in the next step, you will add in the dry ingredients. You’ll whisk together the granulated sugar, light brown sugar, coconut oil, eggs, buttermilk, and vanilla extract until everything is well combined.
Add in the dry ingredients. Add in the all-purpose flour, baking soda, and salt. Then mix it all together using a whisk (my preference) or switch to a spatula. The batter will become thick.
Add in the mashed bananas and caramel sauce. For the caramel sauce, you can heat it up for a few seconds in the microwave to help make it a little easier when you add it to the batter.
Divide the batter and add the crumb toppings. You can also sprinkle on some sea salt flakes or add it at the end when you drizzle on the additional caramel sauce. Or you can do both. It’s up to you! I chose to add them in this step and also at the end.
Bake the bread. Bake the two prepped loaf tins for 55-60 minutes at 350ºF. Let them cool for about 10 minutes before lifting them from the tins. Then let them cool for about another 20 minutes before serving. I added the additional caramel sauce and sea salt flakes before cutting into the bread. You can always add these after cutting the slices too.

Closeup overhead image of slices of salted caramel banana nut bread on parchment paper with a bread knife next to it | All Images © Beyond the Butter™

Closeup overhead image of slices of salted caramel banana nut bread on their side | All Images © Beyond the Butter™

Baking Equipment

You can use a hand-held mixer or a stand mixer, but honestly, the absolute easiest way to make this banana nut bread is by using these baking basics:

2 Loaf Tins. These can be 9″ x 5″ or 8″ x 4″ in size. I used these Jaime Oliver loaf tins for this banana nut bread recipe. They’re well-made and easy to clean. I also just love the light blue, vintage look to them.
Mixing Bowls. Having a set of these, whether it be glass, stainless steel, or ceramic—always comes in handy!
Whisks and Spatulas. Not paid at all by them to say this, but I love GIR whisks and spatulas. They’re very well made, can withstand high temps, and come in a rainbow of colors!
Baking Spray. If you’ve been coming here for a while now, you know I only love Baker’s Joy baking spray!
Parchment Paper. Because of the crumb topping, I highly recommend adding the parchment paper sling to the loaf tins! This will eliminate the need to invert the bread loaves after baking.

It’s good to have a fork to mash up the bananas and a spoon for the caramel sauce too.

Image of woman's hand hold a slice of salted caramel banana nut bread to show the top with a bite out of it | All Images © Beyond the Butter™

Recipe Tips Before Starting

With this bread having a crumb topping, I found using the parchment paper slings to lift the bread out of the tins very helpful.
If you don’t have a jar of caramel sauce, you can melt down a bag of caramel squares over medium heat and two tablespoons of heavy whipping cream or water.
No cooling time is included in the recipe notes. You do not have to serve this bread completely cooled. See the next tip.
This salted caramel banana bread is best served slightly warm, drizzled with extra caramel sauce, and sprinkled with sea salt flakes.
For storing, wrap the bread in aluminum foil and keep it at room temperature for up to 2 days. You can reheat slices of it in the microwave for 15-30 seconds.