Hello, fellow food enthusiasts! I’ve just baked what could be my greatest banana bread creation yet—it's packed with caramelized bananas and topped with a rich, silky salted caramel glaze. If you're looking for a showstopper, this is it!
Banana bread is a beloved classic, the comforting treat we all know and love. But today, I’ve taken it up a notch. I roasted banana slices until they were sweet and caramelized, then folded them into the batter. The result? A deeper, more intense banana flavor that’s simply divine.
Now, let’s talk about the star of the show: the salted caramel glaze. I made a rich syrup with butter and sugar, then whisked in cream, powdered sugar, and a generous pinch of salt. The wait for the salt to dissolve was tough, but totally worth it! The sweet-salty balance created a flavor explosion that had me drooling as I drizzled it over the freshly baked loaf.
Honestly, this might just be the best banana bread I’ve ever made. The roasted bananas bring out their natural sweetness, creating a perfect match with the soft, tender crumb. And that glaze? It’s the cherry on top—only better. It’s amazing fresh from the oven, and I bet it’ll be just as irresistible the next day.
Whether you're enjoying a slice with tea after dinner or sneaking a piece during a busy workday, this banana bread is a game-changer. Trust me, once you try it, you’ll be hooked! And if you have any questions or need more details, feel free to ask.
What You’ll Need
For the Banana Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1/3 cup sour cream
- 4 ripe bananas, mashed
- 1 1/2 tsp vanilla extract
For the Salted Caramel Glaze:
- 1/4 cup packed brown sugar
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp kosher salt
Step-by-Step Guide
-
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
-
Dry Ingredients: In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
-
Creamy Base: In a large bowl, beat the brown sugar and butter together until smooth and creamy. Add the eggs one at a time, mixing well after each.
-
Wet Mix: Stir in the sour cream, mashed bananas, and vanilla extract. Mix until fully combined.
-
Combine: Gradually add the dry ingredients to the wet mixture, folding until just combined. Don’t overmix!
-
Bake: Pour the batter into your prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
-
Glaze Time: While the bread cools, make the glaze. In a small saucepan, melt the brown sugar and butter over medium heat. Bring to a boil, stirring until the sugar dissolves, about 1 minute.
-
Final Touch: Remove from heat, then whisk in the heavy cream, powdered sugar, and kosher salt until smooth.
-
Drizzle: Let the glaze cool for about 5 minutes, then drizzle it generously over your cooled banana bread.
Baker’s Notes:
- The glaze is best when still slightly warm for a smooth, glossy finish.
- For an extra flavor boost, add chopped nuts or chocolate chips to the batter.
- This salted caramel banana bread is the perfect treat for any occasion, with the perfect blend of banana sweetness and rich caramel goodness.
