Salted caramel banana bread

    1 hour 20 min

    A rich banana bread is topped with a salted caramel glaze. This loaf cake definitely tastes best served warm as a dessert.

    3 people made this

    Serves: 12 

    • Banana bread
    • 250g plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon coarse sea salt
    • 110g unsalted butter, softened
    • 220g soft light brown sugar
    • 2 eggs
    • 3 ripe bananas, mashed
    • 1 tablespoon vanilla extract
    • Glaze
    • 55g soft light brown sugar
    • 2 tablespoons unsalted butter
    • 2 tablespoons double cream
    • 40g icing sugar
    • 1/4 teaspoon coarse sea salt

    Prep:15min  ›  Cook:45min  ›  Extra time:20min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm x 13cm loaf tin.
    2. Whisk flour, baking powder and 1/2 teaspoon salt together in a bowl.
    3. Beat 110g butter and 220g brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour mixture into prepared tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 45 to 55 minutes. Cool in the tin for 20 minutes. Run knife around edges of loaf cake and transfer to a cooling rack.
    5. Heat 55g brown sugar and 2 tablespoons unsalted butter in a saucepan over medium heat; bring to the boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 40g icing sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over warm loaf, slice and serve.

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    Reviews in English (20)


    yum !!  -  05 Apr 2018


    This was Delicious! Very moist and loved the contrast of the salty and sweet. The only thing was with the glaze, getting the brown sugar to dissolve, I couldn't get it to dissolved until I added the cream. Then it did almost immediately. It was a fairly easy recipe. I did need to bake it 55 minutes. We cut into it immediately after I transferred it from the pan to a platter and poured on the glaze. Yumminess!!  -  27 Aug 2014  (Review from Allrecipes US | Canada)


    Absolutely incredible! Ended up pulling it from the oven after 45 minutes exactly and it was perfectly fluffy  -  28 Jul 2014  (Review from Allrecipes US | Canada)