Golden Drizzle Salted Caramel Banana Bread
Anonymous
1 Loaf
15 minutes
65 minutes
Approximately 2–2½ hours, including cooling and setting; prepare the glaze near the end of the loaf’s cooling time
Banana bread is already a good reason to keep a few speckled bananas on the counter. A buttery brown sugar caramel glaze makes it an even better one. This Golden Drizzle Salted Caramel Banana Bread has a soft, moist crumb, plenty of banana flavour and a sweet-and-salty finish that feels just a little bakery-worthy.
The loaf comes together with a whisk and spatula, using everyday ingredients and no mixer. Sour cream adds richness, oil keeps the crumb tender, and a quick stovetop glaze brings the golden finish. It is familiar comfort baking with a little extra flourish.
Ingredients
For the Banana Bread
- 1½ cups all-purpose flour (approximately 190 g, spooned and levelled)
- ¾ cup granulated sugar (150 g)
- 1 teaspoon baking soda (5 mL)
- ½ teaspoon salt (2.5 mL)
- 1 cup mashed ripe banana (approximately 240 g; about 2–3 medium bananas)
- 2 large eggs, at room temperature
- ⅓ cup neutral vegetable oil or canola oil (80 mL)
- ½ cup sour cream (125 mL)
- 1 teaspoon vanilla extract (5 mL)
For the Salted Caramel Glaze
- 3 tablespoons unsalted butter (42 g)
- ⅓ cup packed brown sugar (approximately 70 g)
- 2 tablespoons 35% whipping cream (30 mL)
- ¼ teaspoon fine sea salt (1.25 mL)
- ½ teaspoon vanilla extract (2.5 mL)
- Flaky sea salt, for finishing (optional)
Directions
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch (23 × 13 cm) loaf pan. Line it with parchment paper, leaving overhang along two sides to help lift out the loaf.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda and salt.
Mix the Wet Ingredients
Measure the mashed banana into a large bowl.
Add the eggs, oil, sour cream and vanilla. Whisk until well combined.
Make the Batter
Add the dry ingredients to the banana mixture.
Fold gently with a spatula just until the flour disappears. Avoid overmixing, which can make the loaf tough.
Bake
Transfer the batter to the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs, not wet batter.
If the top browns too quickly, loosely cover it with foil for the final 10–15 minutes.
Cool the Loaf
Let the bread rest in the pan for 10–15 minutes.
Lift it onto a wire rack using the parchment overhang. Let it cool until barely warm or at room temperature before glazing. Allow approximately 45–60 minutes in total, and longer if needed.
Make the Caramel Glaze
Near the end of the loaf’s cooling time, combine the butter, brown sugar, cream and fine sea salt in a small saucepan.
Heat over medium-low heat, stirring until the butter melts and the sugar dissolves.
Bring to a gentle simmer and cook for 1–2 minutes, stirring continuously.
Remove from the heat and stir in the vanilla. Handle carefully, as the glaze will be hot.
Thicken the Glaze Slightly
Let the caramel stand for about 5–10 minutes, stirring occasionally, until it coats the back of a spoon but is still easy to drizzle.
If it becomes too thick, gently warm it again over low heat.
Finish the Loaf
Place the rack over a tray to catch any drips. Drizzle the glaze over the cooled banana bread, allowing some to run naturally down the sides.
Sprinkle very lightly with flaky sea salt, if desired.
Let the glaze settle for 10–15 minutes before slicing. It will remain a soft topping rather than a firm icing.