Banana caramel loaf
This Banana Caramel Loaf combines the natural sweetness of ripe bananas with a rich caramel topping, resulting in a moist and flavorful loaf. It's perfect for breakfast or as a delightful snack throughout the day.
Cook time 85 min
Prep time 5 min
Ingredients:
2 cups self-raising flour1 tsp baking soda
1/2 cup brown sugar
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract
2 bananas
1/4 cup butter
2 tbsp milk (1% fat)
1/2 cup powdered sugar
This Banana Caramel Loaf is a delightful way to enjoy the natural sweetness of bananas combined with the rich, buttery taste of caramel. It's perfect for breakfast, a brunch treat, or a cozy afternoon snack. The moist and flavorful loaf is complemented by a luscious caramel topping, making it a hit with both family and friends.
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
In a medium mixing bowl, combine the self-raising flour and baking soda. Stir to distribute the baking soda evenly throughout the flour. Set the bowl aside.
In a large mixing bowl, mash the bananas until smooth. Add the brown sugar, buttermilk, eggs, melted butter, and vanilla extract. Whisk together until the mixture is well combined and smooth.
Gradually add the dry flour mixture to the wet banana mixture. Stir gently with a spatula or spoon until just combined. Be careful not to overmix as this could result in a denser loaf.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Place the loaf pan in the preheated oven and bake for approximately 60-70 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few crumbs clinging to it.
While the loaf is baking, make the caramel glaze. In a small saucepan, combine the milk and powdered sugar over medium heat. Stir continuously until the mixture starts to thicken and bubble slightly. Remove from heat and let it cool slightly, ensuring it remains pourable.
Once the loaf is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the loaf is completely cooled, pour the caramel glaze over the top, letting it drip down the sides for a decorative effect. Allow the glaze to set for a few minutes.
Slice the banana caramel loaf and enjoy! This loaf pairs perfectly with a cup of coffee or tea.
With its tender, moist crumb and heavenly caramel drizzle, this Banana Caramel Loaf is sure to become a favorite in your home. The combination of simple ingredients and easy preparation makes it an accessible and rewarding baking project. Enjoy this delectable loaf any time of the day and share the joy with your loved ones.
Banana caramel loaf FAQ:
The Banana Caramel Loaf should be baked for approximately 60-70 minutes at 350°F (175°C). To check for doneness, insert a toothpick into the center; it should come out clean or with a few crumbs.
Store leftover Banana Caramel Loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Use 1/2 cup of milk and add 1/2 tablespoon of lemon juice or vinegar, letting it sit for 5-10 minutes to curdle.
Use a standard 9x5-inch loaf pan for this recipe to ensure the loaf bakes evenly and maintains the right shape.
Ripe, speckled bananas are ideal for making Banana Caramel Loaf as they provide the best flavor and natural sweetness. Overripe bananas work particularly well.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting. This helps in achieving a smooth batter.
- Use overripe bananas for a more intense banana flavor and natural sweetness.
- Avoid over-mixing the batter to keep the loaf tender and soft.
- Test the loaf for doneness by inserting a toothpick in the center. If it comes out clean, it's ready.
- Allow the loaf to cool completely before drizzling the caramel topping to prevent it from melting and running off.
- Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
8 ServingsCalories 330kcal
Protein 6g
Carbohydrates 60g
Fiber 1.64g
Sugar 30g
Fat 8g
More recipes
Broiled steak with brussels sprouts and sweet potatoes
Broiled flank steak with roasted Brussels sprouts and sweet potatoes.
21 Apr 2026Paprika & parmesan croutons
Crispy paprika & parmesan croutons, perfect for salads or soups.
21 Apr 2026Choc-chunk raspberry blondies
Delicious choc-chunk raspberry blondies with white chocolate and raspberries.
21 Apr 2026Gingerbread brownies
Indulge in spiced gingerbread brownies with rich chocolate flavors.
21 Apr 2026