Salted caramel banana bread

This is not a sponsored post.

I will forever associate baking banana bread with the pandemic. When the first lock down started in March 2020, banana breads were my first baking projects. Baking them became my sanity. I must have baked close to 50 mini banana bread loaves. Mr Sweetie ate about 3/4 of the total of those banana breads that I baked (about 30 mini loaves) while about 15 loaves were given away to my team mates. LOL! Well, this was spread over almost 10 months, I would say, so it was not so bad, I guess, except he would devour 2-4 loaves within 3-4 days.

Since Mr Sweetie just cannot get his sticky fingers away from the banana breads, I took a break from baking them. My team mates told me that I could sell my banana breads at the farmers market. I think that was the greatest compliment I could ever hope to receive about my baking on top of them eagerly awaiting the next batch that I bring to work.

Since I have “perfected” my basic banana bread, I have upped my banana bread game. I have a jar of salted caramel that I bought pre-pandemic. So, I decided to add salted caramel to my banana breads. I usually do not eat the banana bread that I bake but I had to taste this one. Just WOW! The bread was moist and not too sweet with heavenly gooey bites of salted caramel. It was plain divine!

I cannot take any credit for the salted caramel part. It was store-brought which makes baking this banana bread a breeze! This recipe was adapted from New York Times Nutella Banana Bread recipe which is next on my baking list.

• 2 cups flour
• 1 teaspoon baking soda
• 1 stick unsalted butter
• 1 1/2 cups mashed bananas (about 3 bananas)
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• 2/3 cup sugar
• 1/4 c plain Greek yogurt
• 4 heaping tablespoons salted caramel
• Nonstick spray

1. Preheat oven to 350 degrees.
2. Spray a regular loaf pan or 4 mini loaf pans.
3. Mix flour and baking soda.
4. Melt butter in a saucepan over medium heat. Cook butter until it turns golden brown and nutty. Make sure to not burn the butter by watching it while it is melting.
5. Pour melted butter in a mixing bowl and let it cool.
6. Once the butter has slightly cooled, add the bananas, sugar, Greek yogurt, beaten eggs and vanilla extract. Stir until combined but do not overmix.
7. Pour half of the batter into the greased loaf pan(s). Spread the batter with a spatula. Spoon dollops of salted caramel top of the batter. Spoon more batter over the salted caramel followed by more dollops of salted caramel. Using a skewer, swirl in the salted caramel.
8. Bake for 55 minutes to an hour if using a regular loaf pan and until toothpick inserted into the center comes out clean.
9. Bake 30-35 minutes if using mini banana loaf pans and toothpick inserted into the center comes out clean.
10. Let cool for about 10 minutes before serving.

MY NOTES

1. If using non-salted caramel, add 1/2 teaspoon of salt to the the flour and baking soda. (Step 3).
2. The salted caramel will not show as swirls once the bread is finished baking.
3. Make sure to grease the pan as the salted caramel is sticky. I did not have a problem removing the bread from the pans

Did you make SALTED CARAMEL BANANA BREAD? Please let me know by leaving a comment on the blog. Enjoy!