Description

This small-batch banana bread recipe uses exactly two ripe bananas to create a moist loaf with a rich, salted caramel swirl. It’s an easy-to-make, family-friendly treat for breakfast or dessert.

Ingredients

Scale

2 medium very ripe bananas (approx. 1 cup mashed)
1.5 cups (180 g) all-purpose flour
0.5 cup (100 g) granulated sugar (for bread)
0.25 cup (50 g) packed light brown sugar
1 tsp baking soda
0.5 tsp fine sea salt (for bread)
1 large egg, room temperature
0.25 cup (60 ml) buttermilk (or substitute)
0.25 cup (57 g) unsalted butter, melted and cooled (for bread)
1 tsp vanilla extract (for bread)
0.5 cup (100 g) granulated sugar (for caramel)
0.25 cup (50 ml) heavy cream, room temperature
2 tbsp (28 g) unsalted butter (for caramel)
0.25 tsp fine sea salt (for caramel)
0.5 tsp vanilla extract (for caramel)
flaky sea salt (for garnish)

Instructions

Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Make Salted Caramel Swirl: Melt 0.5 cup granulated sugar in a heavy saucepan over medium heat, swirling gently until deep amber. Remove from heat and carefully whisk in the heavy cream, then stir in 2 tablespoons butter, 0.25 teaspoon salt, and 0.5 teaspoon vanilla extract until smooth. Set aside to cool for 5-10 minutes; reserve about 2 tablespoons for garnish.
Mix Batter: Mash the ripe bananas in a large bowl. In a separate bowl, whisk together the flour, 0.5 cup granulated sugar, light brown sugar, baking soda, and 0.5 teaspoon salt. To the mashed bananas, add the egg, buttermilk, cooled melted butter, and 1 teaspoon vanilla extract; whisk just to combine. Gently fold the wet ingredients into the dry ingredients with a spatula until just incorporated; do not overmix.
Assemble and Swirl: Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the prepared caramel over the batter. Top with the remaining batter, then drizzle the rest of the caramel over the top. Use a knife or skewer to gently swirl the caramel through the batter.
Bake and Cool: Bake for 50-60 minutes, or until a wooden skewer comes out clean or with moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Garnish Before Serving: Slice the cooled bread, drizzle with the reserved salted caramel, and sprinkle with flaky sea salt.

Notes

To avoid a tough loaf, do not overmix the batter. Ensure the caramel has cooled slightly before swirling so it holds its shape instead of dissolving into the batter. For the best result, use very ripe bananas (speckled with brown spots).

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 30 g
Sodium: 240 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: banana bread, salted caramel, dessert, quick bread, easy recipe, baking, small batch, breakfast