Almost everyone I know has a soft spot for banana bread. I’ve yet to encounter someone who isn’t captivated by its moist and delicious allure. And while it’s essentially cake, we generously dub it “bread” – a clever excuse to relish it for breakfast without any lingering guilt. My personal favorite has always been the banana bread sprinkled with chocolate chips. However, the moment I stumbled upon the salted caramel version, I was instantly intrigued.
Pairing bananas with caramel is akin to a culinary romance, a synergy that’s undeniable. And this particular recipe doesn’t disappoint. If you’re daunted by the idea of crafting a homemade caramel glaze, fret not. The method I recommend is straightforward. Begin by simmering butter and brown sugar until the sugar melds seamlessly. Then, introduce the heavy cream, powdered sugar, and the all-important salt, elevating it to the realm of salted caramel. Allow the mixture to cool slightly before drizzling it atop your bread. Whether you opt to unpan the loaf before this caramel cascade is entirely your call!
2 cups All-Purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
¾ cup packed brown sugar
½ cup butter (equivalent to 1 stick), at room temperature
⅓ cup sour cream
4 mashed ripe bananas
1 ½ tsp vanilla extract
¼ cup packed brown sugar
2 tbsp butter
2 tbsp heavy cream
⅓ cup powdered sugar
1/2 tsp kosher salt
Preheat your oven to 350°F. Lightly grease a 9×5-inch loaf pan.
In a bowl, combine the flour, baking soda, cinnamon, and salt. Mix well and set aside.
In another larger bowl, cream together the brown sugar and butter until smooth. Incorporate the eggs one at a time.
Blend in the sour cream, mashed bananas, and vanilla into the sugar mixture until well-combined.
Gradually fold in the dry mixture to the wet ingredients, being careful not to overmix.
Pour the batter into the prepared pan and bake for approximately 55-60 minutes or until a toothpick inserted in the center emerges clean.
Allow the bread to cool.
In a saucepan, melt the brown sugar and butter, bringing the mixture to a boil over medium heat. Let it cook for about a minute or until the sugar is entirely dissolved.
Add the heavy cream, taking the saucepan off the heat.
Stir in the powdered sugar and salt, whisking until the glaze is smooth.
Let the glaze sit for about 5 minutes to cool slightly.
Drizzle the glaze over the cooled banana bread.
Indulge in the mouthwatering combination of banana bread and salted caramel glaze, and enjoy every bite!