Monday 2 October 2023

Salted Caramel Banana Bread

 A gooey banana bread with a silky salted caramel swirled through 

Its been nearly a year since I last baked a banana bread - my mince pie banana bread if you're curious - and I have to say I have missed it. I've always enjoyed the simplicities of a bake like this, so many variations of flavours to keep it interesting and this time I've used one of my all time favourite additions - salted caramel. We know that caramel and bananas go hand-in-hand. Take the humble banoffee pie for instance, its a well deserved classic. So I've tweaked the ingredients to make it even more caramel-ly, light brown sugar makes an appearance, giving more moisture and toffee notes, but its still a nice simple recipe. And I've given you the option to use store-bought caramel in case you're not feeling up to the task of making caramel (even though your kitchen will smell divine). I hope you like this recipe, it's a nice transition into autumn I find. 

If you love caramel and bananas....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 55 minutes
Serves: 10


  • You can use all caster sugar, but I like the mix of sugars as the light brown sugar adds more caramel flavours and keeps the banana bread moist. 
  • You want to make sure your bananas are really ripe, this makes them sweeter and a lot easier to mash them so they're not as lumpy. 
  • If you don't want to make your own caramel sauce, a store-bought sauce will also work. 


  • 230g plain flour
  • 10g baking powder
  • 5g bicarbonate of soda
  • 2g salt
  • 115g butter
  • 75g light brown suagr
  • 75g caster sugar
  • 2 large eggs
  • 75ml whole milk
  • 250g banana, very ripe
  • 130ml salted caramel sauce - I used this recipe


  1. Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper, making sure it hangs over the sides. 
  2. Using an electric mixer, cream together the butter and sugar in a large bowl. Mix in the eggs, milk. Then mash the bananas and add them to the bowl and mix in. 
  3. Stir in the flour, baking powder and baking soda until almost combined.
  4. Lastly, add 80g of the caramel sauce and mix through evenly.
  5. Spoon into prepared loaf pan and bake for 50-55 minutes or until a knife inserted comes out clean.
  6. Let the banana bread cool in the tin for 20 minutes then remove and place on a wire rack.
  7. Once cool completely, drizzle the banana bread with the remaining caramel sauce before slicing and serving. 
  8. This banana bread is best stored in an airtight container for up to 4 days. Enjoy!


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