Salted Caramel Banana Bread: A Sweet and Salty Twist on a Classic Favorite

Start by preheating your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal of the bread.

In a saucepan over medium heat, melt the butter.
Add the brown sugar, and bring the mixture to a gentle simmer. Stir frequently, allowing the sugar to dissolve and the mixture to thicken slightly.
Once the sugar has dissolved, carefully pour in the heavy cream. Continue to stir and let the mixture simmer for about 3-4 minutes, until it thickens to your desired consistency.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt. Let the caramel cool slightly.

In a large bowl, mash the bananas using a fork or potato masher. You should have about 1 1/2 cups of mashed bananas. Set aside.

In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir until just combined.
Gently fold in the mashed bananas.

Pour half of the banana bread batter into the prepared loaf pan.
Drizzle half of the salted caramel sauce over the batter. Use a toothpick or knife to swirl the caramel into the batter.
Add the remaining banana bread batter on top and drizzle with the remaining salted caramel sauce. Swirl again to combine.

Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean (or with a few crumbs). If the top is browning too quickly, cover the loaf with aluminum foil and continue baking until fully cooked.

Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy the rich caramel flavor paired with the softness of the banana bread!

Use ripe bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Overripe bananas are perfect for baking!
Make the caramel ahead of time: If you’re short on time, you can prepare the salted caramel sauce ahead of time and store it in the refrigerator. Just reheat it slightly before using.
Adjust the salt: If you prefer a stronger salty flavor to balance the sweetness, feel free to add more sea salt to the caramel.
Add mix-ins: For extra texture and flavor, consider adding chopped walnuts, chocolate chips, or even a bit of cinnamon to the banana bread batter.
Serve warm: For a cozy treat, serve the banana bread slightly warm with an extra drizzle of salted caramel on top.