Salted Caramel Banana Bread

ByOlivia Coleman October 6, 2025

The Story (And Occasional Chaos) Behind This Banana Bread

Okay, so here’s the thing. I started making Salted Caramel Banana Bread years ago after accidentally buying (way) too many bananas at the market. You’d think I’d have learned to make a proper list, but nope. Anyway, one rainy Sunday, I tried swirling some leftover caramel sauce into my regular banana bread – honestly, I thought it’d probably turn out too sweet, but wow. Not only did it disappear from the cooling rack before dinner, but every time I make it now, there’s a low-key argument over who gets the last slice. My nephew still claims he “invented” the salt sprinkle and wants royalties. Good luck, kiddo.

Why You’ll Want to Try This – Or Maybe Even Brag a Bit

I usually make this when someone’s dropped the “I’m coming over in an hour!” text and there are mottled bananas loitering on the counter. It’s sweet, salty, ridiculously comforting, and covers up the fact that I never actually planned dessert ahead. (It’s also my secret weapon for winning neighborly points, just saying.) Sometimes the caramel threatens to bubble up over the sides, which used to annoy me, but now I call those the “chef’s samples.” Oh, and if you’ve never had banana bread for breakfast with coffee, you might be missing out on life.

Here’s What You’ll Need (And What You Could Swap)

3 really ripe bananas (or 2 if that’s all you’ve got – mash ’em extra well)
1/2 cup (115g) melted butter (I’ve used olive oil in a pinch. Grandma says it’s sacrilege, but honestly, it’s fine.)
3/4 cup brown sugar (granulated is ok; coconut sugar gives a molasses vibe I like sometimes)
2 large eggs
1 tsp vanilla extract (I use a glug, who measures?)
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup salted caramel sauce (homemade or that squeeze-bottle one at the shop – both work, although Sally’s salted caramel is my go-to)
Flaked sea salt, for topping (because shakes from a salt grinder just aren’t the same)

Optional: A handful of chopped walnuts or chocolate chunks. I don’t always add them, but sometimes I get wild.

Here’s How I Actually Make It (With a Few Sidetracks)

First, preheat your oven to 350°F/175°C. Grease a 9×5-inch loaf tin (I occasionally skip the parchment paper because, well, washing up). But it does mean you can lift the loaf out easier later, so up to you.
Mash bananas in a big bowl. You want them nearly smooth but leave a few nubby bits — that’s character, not laziness, thank you very much.
Stir in the melted butter and brown sugar. Mix until it’s kind of a gloopy mess. Add eggs and vanilla too – no need to break out the mixer unless you’re feeling extra fancy.
In a separate bowl (or if you’re me, directly into the wet stuff because less dishwashing), whisk flour, baking soda, and salt.
Add the dry to the wet and fold together. Here’s where I sometimes get distracted on Instagram so don’t worry if you overmix a *little* – just not too much. We’re making bread, not rubber.
Pour half the batter into the tin, then drizzle half the caramel over (zigzag it, or just blob it in recklessly). Top with the rest of the batter. Add the rest of the caramel on top, swirling gently with a chopstick or a butter knife.
Sprinkle with flaky sea salt. Generously, if you like living on the edge. Pop the tin into your oven.
Bake about 50 minutes, but my oven’s a bit temperamental, so I’d check at 45 just in case. Crazy ovens.
This is where I inevitably sneak a corner while it’s hot and burn my mouth. Don’t be like me. Cool at least 10-15 minutes before slicing, but honestly, who’s got that kind of restraint?

Things I’ve Learned (Occasionally the Hard Way)

If you double the caramel in the batter, it will overflow… but the edges get chewy and sort of amazing. Still, maybe don’t do it unless you like oven cleanup.
It tastes even better the next day. Or so I’ve been told. Mine rarely survives that long.
Once I tried adding a teaspoon of cinnamon – not for me. But hey, maybe you love that autumnal vibe? Go nuts.

If You Want to Mix it Up (Because Why Not?)

Variations I’ve Actually Tried:

Swapping caramel for dulce de leche: Decadent, would recommend once in a while.
Half wholemeal flour: Nice, but a bit heavier. Good for pretending it’s breakfast food.
While adding peanut butter swirl sounds genius, it made the loaf weirdly dense. I don’t suggest unless you really love PB (and even then, proceed cautiously).

Kit You Might (Or Might Not) Need

9×5 inch loaf pan (If all you’ve got is an 8×4, just check it earlier – it domes more. Cast iron pan? Sure, it’ll be rustic!)
Mixing bowls, fork or masher for bananas (or smash with clean hands, if you’re in a rush)
Parchment paper is handy, but you can totally butter and flour the pan instead

How to Store This (As If It Ever Survives That Long)

Pop leftover slices in an airtight tin at room temp for up to 3 days. Or freeze individual slices for future cravings – they thaw in the microwave in a jiffy. But to be honest, barely any bread in my house makes it past the first afternoon. The loaf’s practically got legs.

Serving This Up Right (Or However You Like)

My favorite? Warmed, with a scoop of vanilla ice cream and a teeny extra drizzle of salted caramel. My mum loves it plain with tea. At holiday brunch, folks slather on peanut butter (not my jam, but hey… variety). Oh, and sometimes I slip a slice into the toaster – total game changer.

Hard-Earned Pro Tips

Don’t rush it out of the oven – I once did and ended up with banana goo. Lesson learned.
Actually, I find it works better if you swirl the caramel right before baking, not in advance. It stays distinct that way.
If your bananas aren’t ripe enough, roast them (skins on) in a hot oven for 12 mins; they look gross but taste amazing.

People Sometimes Ask Me… (FAQ Time!)

Can I make this without eggs? Sure can – try flax eggs or just chuck in some extra mashed banana. Turns out denser, but still nice.
How do I make my own salted caramel? Honestly, Smitten Kitchen has an easy one. Or buy it. No judgment.
Why does my bread sink? Most times, overmixing. Or, like me, you peeked before it was done. It’ll still taste good (toast it up!).
Is this sweet enough for dessert? Oh yes. But I’ve also taken to hiding a few chocolate chips in the middle for company. See what happens!
Can I make muffins with this recipe? Absolutely – just bake for about 20-ish minutes instead, and watch like a hawk.

Small digression: once, my cat walked right through the flour patch and left ghostly paw prints everywhere. So if you end up with a little white dusting around, just call it kitchen ambiance.

Hope your loaf turns out a treat – and if not, well, there’s always next time. Let me know how it goes, yeah?

Olivia Coleman