Description
A next-level chocolate chip banana bread featuring a rich, molten caramel swirl for added moisture and stunning presentation.
Ingredients
Scale
- 3–4 large ripe bananas, mashed (approx. 1.5 cups)
- 113g (1/2 cup) unsalted butter, melted and cooled
- 150g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 10ml (2 teaspoons) vanilla extract
- 250g (2 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 3g (1/2 teaspoon) fine sea salt
- 170g (1 cup) semi-sweet chocolate chips
- For the Caramel Swirl:
- 100g (1/2 cup) granulated sugar
- 30ml (2 tablespoons) water
- 28g (2 tablespoons) unsalted butter, room temperature
- 60ml (1/4 cup) warm heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- For the Garnish (optional):
- 2 tablespoons reserved caramel sauce
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare Pan and Preheat Oven: Preheat 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.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas until mostly smooth with a few lumps. Add the cooled melted butter, granulated sugar, room temperature eggs, and vanilla extract. Whisk until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- Combine Batter: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined, being careful not to overmix. Fold in the semi-sweet chocolate chips.
- Make Caramel Swirl: In a small, heavy-bottomed saucepan, combine the granulated sugar and water for the swirl. Cook over medium heat, stirring until the sugar dissolves. Increase heat and boil without stirring until the syrup turns a deep amber color (approx. 5-8 minutes).
- Finish Caramel Sauce: Remove the saucepan from the heat. Carefully add the cubed butter and stir until melted. Slowly pour in the warm heavy cream, stirring continuously. Stir in the vanilla extract and salt. Let cool for 10-15 minutes until slightly thickened.
- Assemble and Swirl: Pour half of the banana bread batter into the prepared loaf pan. Drizzle half of the cooled caramel sauce on top. Add the remaining batter, then drizzle the rest of the caramel over the top. Use a knife to gently swirl the caramel through the batter.
- Bake Loaf: Bake for 50-65 minutes at 350°F (175°C). Check for doneness by inserting a wooden skewer (avoiding a caramel swirl spot) until it comes out clean. If the top browns too quickly, tent loosely with foil around the 40-minute mark.
- Cool and Serve: Let the bread cool in the pan for 15 minutes before using the parchment handles to lift it onto a wire rack. Cool completely before slicing. Garnish with a dusting of cinnamon and reserved caramel sauce if desired.
Notes
To achieve a tender crumb, avoid overmixing the batter; stop as soon as the dry ingredients are incorporated. For the best texture and flavor, use truly ripe bananas and ensure eggs and butter for the swirl are at room temperature. Cool the bread completely before slicing to ensure the caramel sets properly. Store leftovers tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: banana bread, chocolate chip, caramel, dessert, baking, quick bread