If you’re a fan of sweet and savory flavors, you’ll love salted caramel banana bread. This delicious twist on classic banana bread combines the sweet taste of ripe bananas with the rich flavor of salted caramel.
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To make this tasty treat, you’ll need ripe bananas, all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla extract, milk, and salted caramel sauce. You can make your own salted caramel sauce or buy it pre-made at the store.
To start, preheat your oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In a separate bowl, mash 3 ripe bananas with a fork SALTED CARAMEL BANANA BREAD.
In a large bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Beat in 2 eggs and 1 teaspoon of vanilla extract. Gradually mix in the dry ingredients, alternating with 1/2 cup of milk, until the batter is smooth.
Fold in the mashed bananas and 1/2 cup of salted caramel sauce. Pour the batter into the prepared loaf pan and drizzle with additional salted caramel sauce. Use a knife to swirl the caramel into the batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
Once the bread is cooled, you can slice it and serve it on its own or with a dollop of whipped cream. The salted caramel adds a delicious depth of flavor to the sweet banana bread, making it a perfect treat for any time of day. This recipe is sure to become a favorite in your household, and is perfect for sharing with family and friends.
What Bananas Are Best for Banana Bread?
The best bananas for banana bread are ripe or overripe bananas. The riper the bananas, the sweeter and more flavorful they are, and the easier they are to mash.
Bananas with brown spots or even blackened skins are ideal for banana bread recipe. These bananas have converted their starches to sugar, making them sweeter and softer. They’re also easier to mash and blend into the batter, resulting in a moist and flavorful banana bread.
If you don’t have ripe bananas on hand, you can speed up the ripening process by placing them in a brown paper bag for a day or two. Alternatively, you can bake unripe bananas in their skins in a 300°F (150°C) oven for 15-20 minutes until they’re soft and sweet.
So next time you want to make banana bread, look for those brown-spotted, overripe bananas that might be sitting on your kitchen counter, and use them to make a delicious and flavorful bread.
Why Is My Banana Bread so Heavy?
There are a few reasons why banana bread can be heavy and dense:
- Overmixing the batter: When you overmix the batter, the gluten in the flour develops too much, which can make the bread tough and heavy. Mix the ingredients just until they are combined and there are no more pockets of flour visible.
- Too much banana: While bananas are a key ingredient in banana bread, using too much of them can make the bread heavy and dense. Stick to the recipe’s recommended amount of bananas and avoid adding extra.
- Using the wrong type of flour: If you use a high-protein flour like bread flour, the bread may turn out dense and heavy. Stick to all-purpose flour, which has a lower protein content, for a lighter texture.
- Underbaking: If you take the banana bread out of the oven too soon, it may be undercooked and heavy. Make sure to bake it until a toothpick inserted into the center comes out clean.
- Improper measurements: Incorrect measurements of ingredients can lead to a heavy and dense bread. Use measuring cups and spoons to ensure accurate measurements.
- Not enough leavening agents: Baking powder and baking soda help the bread rise and become fluffy. If there’s not enough of them, the bread may be heavy. Make sure to use the correct amount of leavening agents called for in the recipe.
By avoiding these mistakes, you can make a light and fluffy banana bread that is sure to be a hit with your family and friends.
How to Store Salted Caramel Banana Bread?
To store salted caramel banana bread, follow these steps:
- Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil.
- Store the wrapped bread in an airtight container or plastic bag.
- You can keep the bread at room temperature for up to 2-3 days.
- If you want to keep the bread longer, you can store it in the refrigerator for up to a week. Just make sure to bring it back to room temperature before serving.
- You can also freeze salted caramel banana bread for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. To thaw, simply leave it at room temperature for a few hours or overnight.
When you’re ready to serve the bread, you can warm it up in the oven or microwave for a few seconds to restore its freshness and delicious taste.
SALTED CARAMEL BANANA BREAD
3 ripe bananas
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup salted caramel sauce, plus more for drizzling
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mash the bananas with a fork.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Fold in the mashed bananas and 1/2 cup of salted caramel sauce.
- Pour the batter into the prepared loaf pan and drizzle with additional salted caramel sauce. Use a knife to swirl the caramel into the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Once cooled, slice and serve on its own or with whipped cream and extra salted caramel sauce.