Salted Caramel Banana Bread

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

Cream the Butter and Sugar:
In a large bowl, beat the brown sugar and butter until light and creamy. Add the eggs one at a time, mixing well after each addition.
Incorporate Wet Ingredients:
Mix in the sour cream, mashed bananas, and vanilla extract until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender crumb.
Bake the Bread:
Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Salted Caramel Glaze:
While the bread cools, combine the brown sugar and butter in a small saucepan. Bring to a boil over medium heat, cooking until the sugar has fully dissolved (about 1 minute).
Add the Remaining Glaze Ingredients:
Remove the saucepan from heat and stir in the heavy cream. Gradually whisk in the powdered sugar and kosher salt until the glaze is smooth.

Glaze the Bread:
Allow the glaze to cool for 5 minutes, then pour it over the cooled banana bread. For a neater presentation, remove the loaf from the pan before glazing.
Serve and Enjoy:
Slice and enjoy your salted caramel banana bread with a cup of coffee or tea!
Tips for the Perfect Banana Bread
Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the bread.
Prevent Overmixing: Mix the batter just until combined to avoid dense bread.
Check Early: Ovens vary, so begin checking for doneness at the 50-minute mark.
Categories
Dessert
Healthy Lifestyle Treats
Quick and Easy Recipes
Variations and Serving Suggestions
Healthier Option: Substitute half the all-purpose flour with whole wheat flour for added fiber.

Nutty Addition: Fold ½ cup of chopped walnuts or pecans into the batter.
Serving Ideas: Pair with a dollop of Greek yogurt for added protein or enjoy with a drizzle of extra caramel sauce.
How to Store and Reheat
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat: Warm individual slices in the microwave for 10–15 seconds.
FAQs
Can I make this recipe without sour cream?
Yes, you can substitute it with plain Greek yogurt or buttermilk.
What’s the best way to mash bananas?
Use a fork or potato masher for quick and even mashing.
Can I freeze banana bread?
Absolutely! Wrap the loaf or slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.