Salted Caramel Banana Bread

Seemingly every iteration of banana bread already exists online. You’ll find it swirled with Nutella, baked in a cast iron pan, made with just three ingredients, or loaded with nuts, chocolate chips and dried fruits. What else can possibly be done? The iconic loaf has one more trick up its sleeve with this salted caramel banana bread, which turns banana bread on its head—literally. This humble loaf is baked in the style of a pineapple upside-down cake, with brown sugar, butter and whole bananas caramelizing on the bottom of the pan while the tender banana bread bakes on top.

Once inverted, it’s a sight to behold. The baked-in topping is crispy and caramelized with the banana shimmering and shining on top. Underneath, the banana bread is tender, sweet, and supremely moist and tangy from the sour cream. For the best texture and flavor, practice patience and wait to slice into the loaf until it has cooled to room temperature.

Ingredients for Salted Caramel Banana Bread

• Caramel: The caramel sauce is made from brown sugar, butter and a pinch of salt to balance out the sweetness. They’ll cook together and create a crackly topping.
• Bananas: You’ll need one small, fully yellow banana for the topping, and three medium ripe bananas for the batter. The small one for the topping should be firm and intact so it’s easier to slice and arrange in the pan.
• All-purpose flour: Measure the flour carefully to avoid overpacking the measuring cup. Too much flour will make a dry, dense bread.
• Sugar: We sweeten this banana bread with granulated sugar. You can substitute half the measurement with light brown sugar for a deeper caramel flavor.
• Baking soda: Baking soda helps the batter rise nice and tall. This leavening agent starts to lose its potency after about six months of storage. If yours has been in the cabinet for a year, I’d consider buying a new jar.
• Egg substitute: We use Egg Beaters egg substitute for this salted caramel banana bread. We haven’t tested the recipe with whole eggs, but if you’d like to give it a try, start with two room-temperature eggs.
• Canola oil: Neutral-flavored canola oil provides fat for the loaf. We like to use oil instead of melted butter because it keeps the crumb tender for longer.
• Sour cream: Sour cream adds tang and moisture to some banana bread recipes. While you technically can replace it with Greek yogurt, I find that it doesn’t give the banana bread that same rich, tangy flavor.

Directions

Step 1: Arrange the topping in the pan

Preheat the oven to 350°F. In a greased and floured 9×5-inch loaf pan, combine the brown sugar, melted butter and salt. Arrange the lengthwise-sliced banana over the top, cut sides up. You might have to stagger the bananas to fit them in the pan. Set the loaf pan aside.

Step 2: Make the batter

In a large bowl, whisk together the all-purpose flour, sugar, baking soda and salt. In a separate bowl, whisk together the mashed bananas, egg substitute, canola oil, sour cream and vanilla extract. Stir the wet ingredients into the dry ingredients just until they’re moistened.

Editor’s Tip: If you’ve ever noticed that your banana bread has a gummy layer at the bottom, rest assured that this is a frustrating, seemingly random phenomenon for all bakers. One of our best tips for reducing the risk is not to under- or overmix the batter. Mix the dry ingredients with the wet ingredients just until everything is combined, and stop mixing when no flour streaks remain.

Step 3: Pour the batter over the bananas

Gently pour the batter over the sliced bananas into the prepared pan. Bake the banana bread until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

Editor’s Tip: If your loaf is browning rapidly and the center is still raw, carefully cover the top with aluminum foil.

Step 4: Cool the bread

Let the banana bread stand in the loaf pan for 10 minutes before inverting it onto a serving plate.

Recipe Variations

• Cut the bananas into coins: Instead of slicing one banana in half for the topping, feel free to cut the banana into coins like we’ve done in our bruleed banana peanut butter pie. You may need an extra banana to get enough coins to spread them across the bottom of the loaf pan.
• Play with baking spices: Add cozy baking spices like cinnamon, ginger, cardamom or nutmeg to the batter. They’ll play up the warm flavors of the brown sugar and caramelized banana.
• Bake mini loaves: Want to pass out a few loaves to neighbors? Bake the batter in three 5-3/4 x 3-inch mini loaf pans instead. Start testing them around the 20-minute mark. This is one of our favorite bakes to make and share!

How to Store Salted Caramel Banana Bread

Allow leftover salted caramel banana bread to cool completely to room temperature, then store it in an airtight container. It can be kept at room temperature for up to three days or in the fridge for up to five days.

Can you freeze salted caramel banana bread?

Yes, you can freeze salted caramel banana bread. Allow the loaf to cool completely to room temperature, then wrap it tightly in one layer of storage wrap, followed by one layer of aluminum foil. Double wrapping prevents freezer burn and keeps all the moisture inside. Allow the loaf to thaw overnight in the fridge before enjoying it.

Salted Caramel Banana Bread Tips

How can I ripen bananas quickly for banana bread?

The best way to ripen bananas quickly for banana bread is to bake them low and slow, so the flesh softens and brings out the sugar. Place unpeeled bananas on a parchment-lined baking sheet and warm them in a 250ºF oven until the skin turns dark brown and the flesh is soft, 15 to 20 minutes. Let them cool to room temperature before removing the skin and mashing them.

Can I make salted caramel banana bread gluten free?

Yes, you can make salted caramel banana bread gluten free. Substitute one of the best gluten-free flour blends for the all-purpose flour here. Look for a cup-for-cup or measure-for-measure blend, not a gluten-free all-purpose flour. Save some of the flour for buttering and flouring the loaf pan so the bread doesn’t stick. Do not use a baking spray like Pam, as those contain flour. Make sure all other packaged foods were not processed in a facility that handles wheat.

How should I serve salted caramel banana bread? Should I add a topping?

Serve salted caramel banana bread once it has almost entirely cooled to room temperature. A little warmth is OK, but banana bread will turn gummy if you try to slice it while it’s still very warm or hot. The upside-down banana topping is sweet, so I don’t recommend serving slices with salted caramel sauce, frosting or confectioners’ sugar. Instead, serve slices with homemade whipped cream or whipped cream cheese as desired.