This is not a sponsored post.
I will forever associate baking banana bread with the pandemic. When the first lock down started in March 2020, banana breads were my first baking projects. Baking them became my sanity. I must have baked close to 50 mini banana bread loaves. Mr Sweetie ate about 3/4 of the total of those banana breads that I baked (about 30 mini loaves) while about 15 loaves were given away to my team mates. LOL! Well, this was spread over almost 10 months, I would say, so it was not so bad, I guess, except he would devour 2-4 loaves within 3-4 days.
Since Mr Sweetie just cannot get his sticky fingers away from the banana breads, I took a break from baking them. My team mates told me that I could sell my banana breads at the farmers market. I think that was the greatest compliment I could ever hope to receive about my baking on top of them eagerly awaiting the next batch that I bring to work.
Since I have “perfected” my basic banana bread, I have upped my banana bread game. I have a jar of salted caramel that I bought pre-pandemic. So, I decided to add salted caramel to my banana breads. I usually do not eat the banana bread that I bake but I had to taste this one. Just WOW! The bread was moist and not too sweet with heavenly gooey bites of salted caramel. It was plain divine!
I cannot take any credit for the salted caramel part. It was store-brought which makes baking this banana bread a breeze! This recipe was adapted from New York Times Nutella Banana Bread recipe which is next on my baking list.
SALTED CARAMEL BANANA BREAD
- 2 cups flour
- 1 teaspoon baking soda
- 1 stick unsalted butter
- 1 1/2 cups mashed bananas (about 3 bananas)
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 2/3 cup sugar
- 1/4 c plain Greek yogurt
- 4 heaping tablespoons salted caramel
- Nonstick spray
- Preheat oven to 350 degrees.
- Spray a regular loaf pan or 4 mini loaf pans.
- Mix flour and baking soda.
- Melt butter in a saucepan over medium heat. Cook butter until it turns golden brown and nutty. Make sure to not burn the butter by watching it while it is melting.
- Pour melted butter in a mixing bowl and let it cool.
- Once the butter has slightly cooled, add the bananas, sugar, Greek yogurt, beaten eggs and vanilla extract. Stir until combined but do not overmix.
- Pour half of the batter into the greased loaf pan(s). Spread the batter with a spatula. Spoon dollops of salted caramel top of the batter. Spoon more batter over the salted caramel followed by more dollops of salted caramel. Using a skewer, swirl in the salted caramel.
- Bake for 55 minutes to an hour if using a regular loaf pan and until toothpick inserted into the center comes out clean.
- Bake 30-35 minutes if using mini banana loaf pans and toothpick inserted into the center comes out clean.
- Let cool for about 10 minutes before serving.
- If using non-salted caramel, add 1/2 teaspoon of salt to the the flour and baking soda. (Step 3).
- The salted caramel will not show as swirls once the bread is finished baking.
- Make sure to grease the pan as the salted caramel is sticky. I did not have a problem removing the bread from the pans