Description
This sophisticated banana nut bread features a gooey salted caramel swirl, transforming a classic comfort food into a decadent treat. The combination of sweet bananas, crunchy nuts, and salty caramel creates a rich and moist loaf that is perfect for brunch or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1.5 cups mashed ripe bananas (about 3 medium)
- 1/2 cup melted unsalted butter, cooled
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup buttermilk
- 1 cup toasted walnuts or pecans, chopped
- For the Caramel Swirl:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 tsp flaky sea salt
- 1/2 tsp vanilla extract
- 2 tbsp extra toasted nuts for garnish
- extra salted caramel sauce for serving (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan and line it with parchment paper, allowing the paper to overhang on the long sides for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
- Prepare Salted Caramel Swirl: In a small saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves. Continue cooking until the mixture turns a deep amber color (approx. 5-8 minutes). Remove from heat immediately and whisk in the cubed butter until smooth, then gradually add the heavy cream, followed by the flaky sea salt and vanilla extract. Set aside to cool and thicken slightly.
- Mix Wet Ingredients: In a separate medium bowl, mash the very ripe bananas, leaving some small lumps for texture. Add the cooled melted butter, granulated sugar, brown sugar, eggs, and vanilla extract; whisk until well combined. Stir in the buttermilk.
- Fold Batter and Nuts: Pour the wet banana mixture into the bowl containing the dry flour mixture. Stir gently with a spatula until just combined, being careful not to overmix. Fold in the 1 cup of toasted chopped nuts.
- Layer and Swirl Batter: Pour half of the prepared banana bread batter into the loaf pan. Drizzle about half of the cooled caramel swirl over the batter. Use a skewer or butter knife to gently swirl the caramel into the batter, making only a few passes.
- Layer Second Half: Spoon the remaining banana bread batter over the swirled layer. Drizzle the rest of the salted caramel over the top. Gently swirl again to create ribbons on the surface.
- Bake Loaf: Bake for 55-65 minutes at 350°F (175°C). The bread is done when the top is golden brown and a skewer inserted into the center (avoiding the caramel swirls) comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool and Serve: Let the banana bread cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. Slice and serve warm, optionally drizzled with extra caramel sauce and garnished with toasted nuts.
Notes
To achieve a moist and tender loaf, use very ripe bananas (black or heavily spotted skin) and ensure all ingredients, including eggs and buttermilk, are at room temperature. Avoid overmixing the batter, as this develops gluten and can result in tough bread. Toasting the nuts enhances their flavor significantly. If the caramel swirl is too hot, it will dissolve into the batter; ensure it is cooled and slightly thickened before layering.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Quick bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 calories
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Banana bread, salted caramel, banana nut bread, quick bread, dessert, walnuts, pecans, baking, brunch, comfort food