bread

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!

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 salted caramel banana nut bread recipe

so much flavor

Overly ripe bananas help give this recipe it’s 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 just need the basic baking tools when it comes to this making recipe.

use up those overly ripe bananas

I’m willing to bet a lot 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 2 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. And while just about all the bananas in the above visual will work, the last row are the best!

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™

salted caramel banana nut bread ingredients

Here’s what you’ll need to make this 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.
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™

how to make salted caramel banana nut bread

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-size bowl to whisk together the all-purpose flour and light brown sugar. Make sure the 2 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 your 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 the mashed bananas and caramel sauce

Next up is adding the mashed bananas and caramel sauce to the batter. Do not mash the bananas up with the other ingredients. Doing so can over mix the batter. 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 toppings

Evenly divide the banana bread batter into the two prepared loaf tins. Next, top with the crumb topping.

Then you can sprinkle on some sea salt flakes or you can 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 salted caramel banana nut bread

Bake the 2 loaf tins for 55-60 minutes at 350ºF. Let them cool for about 10 minutes before lifting them out of 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™

what baking equipment will I need?

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

  • 2 Loaf Tins – 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—they 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.

Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
Jamie Oliver Bread Loaf Tin
OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
Pyrex Glass Measuring Cups (1 cup & 2 cup)
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
GIR Ultimate Whisk 2-Piece Set
GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
Anchor Hocking 10pc Glass Mixing Bowl Set
The Smart Baker Half Sheet 13 x 18 inches Perfect Parchment Paper – Pre-Cut Parchment Paper Baking Sheets
Cooling Rack Stainless Steel Half size – Commercial Grade Steel 11.5″ x 16.5″ | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
Fox Run 4254 Kitchen Timer with Magnet 55-Minute
Baker’s Joy Cake Pan Spray
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 along with 2 tablespoons of heavy whipping cream or water.
  • No cooling time is included with the recipe notes. You do not have to serve this bread completely cooled. See 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.
Print
Closeup overhead image of slices of salted caramel banana nut bread on parchment paper | All Images © Beyond the Butter™

Salted Caramel Banana Nut Bread

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: 2 loaves of banana nut bread 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Dessert

Description

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!


Scale

Ingredients

crumb topping

  • 1/4 cup (32 grams) All-Purpose Flour
  • 1/4 cup (50 grams) light brown sugar, lightly packed
  • 1/8 cup (28 grams) Unsalted Butter, very cold and cubed
  • 1/4 cup (30 grams) Pecans, finely chopped (optional)

banana bread

  • 1 cup (212 grams) Granulated Sugar
  • 1 cup (187 grams) Light or Dark Brown Sugar
  • 1/2 cup (125 mL) Coconut Oil
  • 2 Large Eggs, room temperature
  • 1/2 cup (125 mL) Buttermilk
  • 2 teaspoons Vanilla Extract
  • 3 cups (392 grams) All-Purpose Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/8 teaspoon Salt
  • 1 cup (190 grams) Mashed Bananas (about 2-3 medium size and overly ripen)
  • 1/3 cup (92 grams) Thick Caramel Sauce, plus more for drizzling over the top
  • Sea Salt Flakes

Instructions

crumb topping

  1. In a medium-size mixing bowl whisk together the all-purpose flour and light brown sugar.
  2. Add the pieces of unsalted butter and using a pastry blender or a fork, cut the butter into the mixture until it forms into the crumbly mixture.
  3. Add in the chopped pecans. Set to the side.

banana bread

  1. Adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF.
  2. Generously spray 2 bread loaf tins 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.
  3. In a large-size mixing bowl, whisk together the granulated sugar, light brown sugar, coconut oil, eggs, buttermilk, and vanilla extract.
  4. Add in the all-purpose flour, baking soda, and salt, and mix until combined.
  5. 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.
  6. Evenly divide half the banana bread batter into the two prepared loaf tins, top with the crumb topping, then sprinkle with sea salt flakes.
  7. Bake for 55-60 minutes at 350ºF or until an inserted toothpick comes out clean.
  8. 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.
  9. Drizzle with more caramel and sea salt flakes.

Notes

Recipe adapted from A Taste of Bedminster Elementary cookbook.

Keywords: salted caramel banana nut bread, banana nut bread, salted caramel, banana bread

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

  • Reply
    Shawn
    May 20, 2020 at 12:56 PM

    Great texture and flavor. Added chocolate chips to one for the chocolate lovers in my family.

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