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Salted Caramel Banana Bread

Salted Caramel Banana Bread

Rachel Heather Henderson

"This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired."
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1 h 20 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
  3. Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
  5. Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

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Read all reviews 18
  1. 24 Ratings

Most helpful positive review

This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn't get it to dissolved until I adde...

Most helpful critical review

The bread itself was dry and boring. The glaze was good, but that was the only good thing about the recipe. Next time I will make using Janet's banana bread (on this site)and add the glaze from ...

Most helpful
Most positive
Least positive

This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn't get it to dissolved until I adde...

Absolutely incredible! Ended up pulling it from the oven after 45 minutes exactly and it was perfectly fluffy

This recipe was great! The picture is not quite accurate. The bread in the picture is darker than it turns out, when it actually comes out of the oven it is a nice golden brown and the top is no...

Perfect! Excellent as a desert bread.

Oh dear. Made this for breakfast the night prior and had to have it as a midnight snack. It tasted so good. Definitely a dessert bread or special breakfast.

This is a great variation for banana bread. I added a tsp of cinnamon to the dough. The salted caramel sauce is easy to make and I will be using it for my caramel apple cheesecake bars. Moist an...

I made this in smaller loaves because I found that the center didn't cook as well in the larger loaf pan. But, wow it was good.

I used solid coconut oil instead of butter, and it turned out great!

I made no changes. This turned out pretty yummy, the carmel topping gives it a salty touch, something i wouldn't do all the time, but all-in-all it is good.

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