Description

This elevated banana bread recipe features browned butter for a nutty base and a rich cardamom caramel swirl, creating a moist loaf with deep pockets of flavor. It’s a perfect baking project for a cozy weekend treat or special occasion.

Ingredients

Scale

170 g (12 tablespoons) unsalted butter, divided
60 g (1/4 cup) light brown sugar, packed (for caramel)
60 ml (1/4 cup) heavy cream
1/2 teaspoon ground cardamom (for caramel)
Pinch fine sea salt (for caramel)
250 g (2 cups) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt (for bread)
1/2 teaspoon ground cardamom (for bread)
3 medium ripe bananas, mashed (about 1.5 cups)
100 g (1/2 cup) granulated sugar
60 g (1/4 cup) light brown sugar, packed (for bread)
1 large egg
60 ml (1/4 cup) full-fat sour cream or yogurt
1 teaspoon vanilla extract

Instructions

Brown the Butter: Melt 170 g unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until foam subsides, golden brown specks appear, and the butter develops a nutty aroma (5-8 minutes). Strain immediately into a bowl. Reserve 115 g (8 tablespoons) for the batter and keep the remaining brown butter warm for the caramel swirl.
Prepare the Caramel Swirl: In a small saucepan, combine the remaining brown butter with 60 g light brown sugar, heavy cream, 1/2 tsp cardamom, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature, reserving 2 tablespoons for serving.
Preheat Oven and Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan or line it with parchment paper, leaving an overhang.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, 1/2 tsp fine sea salt, and 1/2 tsp ground cardamom until well combined.
Mix Wet Ingredients: In a separate medium bowl, mash the ripe bananas thoroughly. Add the granulated sugar, light brown sugar, large egg, 115 g of cooled brown butter, sour cream, and vanilla extract. Whisk until well combined.
Combine Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix, as this can lead to a tough loaf. A few lumps of flour are acceptable.
Swirl and Bake: Pour half of the banana bread batter into the prepared loaf pan. Drizzle about half of the prepared cardamom caramel over the batter and gently swirl with a knife. Pour the remaining batter over the caramel layer, drizzle the remaining caramel on top, and swirl once or twice more.
Bake Loaf: Bake for 50-65 minutes. To check doneness, insert a wooden skewer into the center (avoiding deep caramel pockets); it should come out clean. If the top browns too quickly, loosely tent with aluminum foil during the last 15-20 minutes.
Cool and Serve: Let the banana bread cool in the pan for 10-15 minutes on a wire rack before carefully lifting it out by the parchment paper overhang. Transfer the loaf directly to the wire rack to cool completely before slicing. Warm the reserved caramel and drizzle over individual slices before serving.

Notes

To convert this recipe to gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. For a dairy-free version, use a high-quality plant-based butter alternative, full-fat canned coconut milk for the caramel, and plant-based sour cream or yogurt for the batter. To prevent a sunken loaf, ensure your baking soda is fresh and avoid overmixing the batter.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290 kcal
Sugar: 16 g
Sodium: 200 mg
Fat: 11 g
Saturated Fat: 8 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 30 mg

Keywords: Banana bread, brown butter, cardamom, caramel swirl, loaf, dessert, baking, comfort food