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Ingredients

Adjust Servings:
1/2 Cup Softened Butter
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 Eggs
3 Ripe Bananas
1 Tbsp Milk
1 Tsp Ground Cinnamon
2 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1/3 Cup Caramel Ice Cream Topping
 
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
 

Caramel Banana Bread

Posted By Chef Rodney on June 18th, 2018 under Banana Bread
 

Everything in moderation.

— Giada De Laurentiis
  • 80 min
  • Serves 8
  • Easy
  • Recipe Not Reviewed Yet

Ingredients

 
This Caramel Banana Bread recipe is probably one of my favorite banana bread recipes. You probably think that all banana breads are the same. You are so wrong! This sweet & sticky banana bread is too die for. It’s so sweet that you can even eat it as a dessert!

 
 

When I am asked to make some kind of baked good for some sort of event, this Caramel Banana Bread is always at the top of the list. I’m not quite sure what it is about this recipe that drives everyone nuts and keep asking for more. Is it the consistency or the sweetness? I’ve never really figured it out. All I can say is if you make this Caramel Banana Bread recipe, you will be asked to make it over and over again.

 

How to Make this Recipe

1
Done

Preheat Oven to 325F. Grease loaf pan and set aside.

2
Done

In a large mixing bowl, cream the butter and both sugars until creamy.

3
Done

Add the eggs one at a time beating well after each one.

4
Done

In a small bowl, mash bananas. Add milk and ground cinnamon and mix well.

5
Done

In another bowl, combine the flour, baking powder, baking soda and salt.

6
Done

Add the banana mixture to the creamed butter mixture and stir until combined.

7
Done

Fold in dry ingredients to the wet mixture and mix gently until flour disappears.

8
Done

Pour batter into the prepared loaf pan. Pour caramel sauce over the top of the batter and swirl with a knife.

9
Done

Bake for 1 hour or until toothpick comes out clean.

10
Done

Let loaf pan cool for 15 minutes before removing bread. Let bread cool completely on wire rack before cutting. You can drizzle more caramel if desired.

Chef's Notes

- For a little variation you can use chocolate sauce for the topping instead of caramel. My favorite brand is Mrs. Richardson but Smuckers is great too!
 
 
 

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