Description

A classic banana bread recipe elevated with a spiced caramel swirl. The combination of cinnamon, nutmeg, and rich, moist texture makes every slice a comforting treat.

Ingredients

Scale

For the Banana Bread Batter:
2 cups (250g) all-purpose flour
2 teaspoons (10g) baking soda
0.5 teaspoon (3g) fine sea salt
1 teaspoon (5g) ground cinnamon
0.5 teaspoon (2g) ground nutmeg
1.5 cups (400g) very ripe bananas, mashed (about 3–4 medium)
0.5 cup (100g) unsalted butter, melted and cooled
0.75 cup (150g) granulated sugar
0.25 cup (50g) light brown sugar, packed
2 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
For the Spiced Caramel Swirl:
5 tablespoons (75g) unsalted butter
0.6 cup (120g) light brown sugar, packed
1/3 cup (80ml) heavy cream
0.5 teaspoon (2g) ground cinnamon
0.125 teaspoon (0.5g) ground cardamom
pinch fine sea salt
0.5 teaspoon (2.5ml) vanilla extract

Instructions

Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
Combine Dry Ingredients: Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a large bowl until well mixed. Set aside.
Combine Wet Ingredients: In a separate medium bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, room temperature eggs, and vanilla extract. Whisk until mostly smooth.
Mix Batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
Make Spiced Caramel Swirl: In a small saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, cardamom, and salt. Whisk continuously until the sugar dissolves and the mixture simmers gently. Reduce heat to low and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Reserve 2 tablespoons for garnish later.
Layer and Swirl: Pour half of the banana bread batter into the prepared pan and spread evenly. Drizzle half of the spiced caramel over the batter. Repeat the layers with the remaining batter and caramel. Using a knife or skewer, gently swirl the caramel through the layers 2-3 times to create ribbons.
Bake and Cool: Bake for 55-65 minutes, or until a skewer inserted into the center comes out with moist crumbs but no wet batter. If the top browns too quickly, tent loosely with aluminum foil. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving. Drizzle with reserved caramel just before serving.

Notes

Use very ripe bananas (skins with brown spots) for maximum moisture and sweetness. Ensure eggs are at room temperature for a smoother batter. To prevent a dense loaf, avoid overmixing the batter; stop stirring when the flour streaks are almost gone. When swirling the caramel, be gentle to ensure visible layers rather than fully combining it with the batter.

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

Nutrition

Serving Size: 1 slice (about 1/12th of loaf)
Calories: 400 kcal
Sugar: 32 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 60 mg

Keywords: Banana bread, caramel swirl, spiced, comfort food, easy recipe, baking, dessert, snack, breakfast