Caramel Glazed Banana Bread Loaf

Moist, Sweet & Full of Flavor – A Perfect Treat for Any Time of Day!

Craving a rich and tender banana bread with an irresistible caramel twist? This Caramel Glazed Banana Bread Loaf is a soft, moist cake infused with banana flavor and topped with a golden caramel glaze that adds a deliciously nutty finish. It’s perfect for breakfast, dessert, or with an afternoon cup of coffee!

Ingredients

For the Banana Bread:

• 3 ripe bananas, mashed

• 2 large eggs

• ½ cup vegetable oil or melted butter

• 1 teaspoon vanilla extract

• 1 cup white sugar

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon cinnamon (optional)

• ¼ teaspoon salt

• ½ cup chopped nuts (optional)

For the Caramel Glaze:

• ½ cup brown sugar

• 2 tablespoons butter

• 2 tablespoons milk or cream

• ¼ teaspoon vanilla extract

• Pinch of salt

• Chopped nuts or toffee bits (optional, for garnish)

Instructions

1. Preheat and Prepare

• Preheat your oven to 350°F (175°C).

• Grease and line a loaf pan with parchment paper.

2. Make the Batter

• In a large bowl, mix mashed bananas, eggs, oil (or butter), vanilla, and sugar.

• In another bowl, whisk flour, baking soda, salt, and cinnamon.

• Combine wet and dry ingredients. Stir in chopped nuts if using.

3. Bake the Loaf

• Pour batter into the prepared pan.

• Bake for 50–60 minutes or until a toothpick inserted comes out clean.

• Let it cool for 10 minutes, then transfer to a wire rack.

4. Prepare the Caramel Glaze

• In a small saucepan, combine brown sugar, butter, and milk.

• Cook over medium heat until it starts to bubble (about 2–3 minutes).

• Remove from heat and stir in vanilla and a pinch of salt.

5. Glaze and Serve

• Pour the warm glaze over the cooled banana bread.

• Sprinkle with chopped nuts or toffee bits for extra crunch.

• Slice and enjoy!

Tips:

• Overripe bananas make the bread sweeter and more flavorful.

• The glaze can be doubled for a thicker coating or served on the side.

For more details, visit the full recipe

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