Description
Discover a quick foolproof caramelswirl banana bread recipewarm gooey slices with rich ribbons of caramel Bake a bakeryworthy loaf today
Ingredients
Scale
- 1 3/4 cups (220 g) all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, softened (or coconut oil for dairy-free)
- 3/4 cup (150 g) packed light brown sugar
- 2 large eggs, room temperature (or flax eggs)
- 1 tsp pure vanilla extract
- 1/2 cup (120 g) Greek yogurt or sour cream (or plain yogurt/crème fraîche)
- 3 medium very ripe bananas (about 1 1/2 cups mashed)
- 1/2 cup (120 ml) caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans or walnuts (optional)
- Flour and butter for the loaf pan or non-stick spray (or parchment)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang.
- In a medium bowl whisk together the flour, baking soda, and salt until evenly combined.
- In a large bowl beat the softened butter and brown sugar until fluffy and lighter in color, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla until the batter is glossy and smooth.
- Mash the bananas until mostly smooth and mix them with the yogurt into the batter until combined; the batter should be thick but pourable.
- Gently fold the dry ingredients into the wet ingredients with a flexible spatula until no streaks of flour remain. Fold in nuts if using; avoid overmixing.
- Pour about two-thirds of the batter into the prepared pan and smooth the top. Spoon half the caramel in dollops across the batter, add the remaining batter, and dot with the remaining caramel.
- Use a skewer or butter knife to drag through the batter in an S-pattern to create ribboned swirls; do not over-swirl.
- Bake for 55–70 minutes until the top is golden, edges pull away slightly, and a skewer comes out with a few moist crumbs but not wet batter. Tent with foil if browning too fast after 30–40 minutes.
- Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang. Optionally brush extra caramel on top while warm and cool at least 30 minutes before slicing.
Notes
A cozy, forgiving caramel-swirl banana bread with overripe bananas, ribbons of caramel, and a tender, buttery crumb — perfect for breakfast, snack, or dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 22 g
- Fat: 16 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
Keywords: banana bread, caramel banana bread, caramel swirl, loaf, breakfast, snack, dessert, gluten-free option