Salted Caramel Banana Nut Bread

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!

5 Reasons Why You Should Make This Recipe

1. 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.
2. 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.
3. 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.
4. 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!
5. 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.

How to Make the Recipe

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

1. 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.
2. 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!
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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.

More Delicious Breads and Breakfast Treats to Enjoy!

📖 Recipe

Salted Caramel Banana Nut Bread

Author: Jennifer

This Salted Caramel Banana Nut Bread is a super moist and delicious dessert bread with a thick caramel sauce that's not only swirled and baked inside, but drizzled all over the top along with chopped pecans and sea salt flakes. It's a must-make recipe anytime of the year! Makes 2 loaves.

5 from 1 vote

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Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Course Bread

Cuisine Dessert

Servings 24 servings

Calories 216 kcal

Ingredients

 

1x2x3x

US CustomaryMetric

crumb topping

• ¼ cup All-Purpose Flour
• ¼ cup Light Brown Sugar (lightly packed)
• ⅛ cup Unsalted Butter (very cold and cubed)
• ¼ cup Finely Chopped Pecans (optional)

banana bread

• 1 cup Granulated Sugar
• 1 cup Light Brown Sugar
• ½ cup Coconut Oil
• 2 Large Eggs (room temperature)
• ½ cup Buttermilk
• 2 teaspoons Vanilla Extract
• 3 cups All-Purpose Flour
• 1 ½ teaspoons Baking Soda
• ⅛ teaspoon Salt
• 1 cup Mashed Bananas (about 2-3 medium size and overly ripen)
• ⅓ cup Thick Caramel Sauce (plus more for drizzling over the top)
• 2 tablespoon Sea Salt Flakes (optional garnish for top of each loaf (approx. 1 tablespoon per loaf) )

Instructions

crumb topping

• In a medium-size mixing bowl whisk together the all-purpose flour and light brown sugar.
  ¼ cup All-Purpose Flour, ¼ cup Light Brown Sugar
• Add the cold, cubed unsalted butter and using a pastry blender or a fork, cut the butter into the mixture until it forms into the crumbly mixture.
  ⅛ cup Unsalted Butter
• Add in the chopped pecans. Set to the side.
  ¼ cup Finely Chopped Pecans

banana bread

• Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF.
• Generously spray 2 bread loaf tins (either 9" x 5" or 8" x 4") with a flour-based baking spray or grease with vegetable shortening and lightly flour.

  Optional step: add a parchment paper sling to each tin, then lightly respray with the baking spray. This will eliminate having to invert the tins to remove the bread later for cooling.

  Set the tins to the side.
• In a large-size mixing bowl, whisk together the granulated sugar, light brown sugar, coconut oil, eggs, buttermilk, and vanilla extract.
  1 cup Granulated Sugar, 1 cup Light Brown Sugar, ½ cup Coconut Oil, 2 Large Eggs, ½ cup Buttermilk, 2 teaspoons Vanilla Extract
• Add in the all-purpose flour, baking soda, and salt, and mix until combined.
  3 cups All-Purpose Flour, 1 ½ teaspoons Baking Soda, ⅛ teaspoon Salt
• Using a spatula, fold in the mashed bananas and caramel sauce. Baking tip: heat up the caramel sauce in the microwave for a few seconds to help add it to the bread batter.
  1 cup Mashed Bananas, ⅓ cup Thick Caramel Sauce
• Evenly divide half the banana bread batter into the two prepared loaf tins, top with the crumb topping, then sprinkle with sea salt flakes.
  2 tablespoon Sea Salt Flakes
• Bake for 55-60 minutes at 350ºF or until an inserted toothpick comes out clean.
• Cool the salted caramel banana bread loaves in the pans for approximately 10 minutes before removing them from the tins. Then transfer them to a wire cooling rack, and allow the bread to cool for about 20 minutes before serving.
• Drizzle with more caramel and sea salt flakes.

Recipe Notes

• 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.
• Recipe adapted from A Taste of Bedminster Elementary cookbook.

Nutrition

Calories: 216kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 687mg | Potassium: 87mg | Fiber: 1g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

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