Salted Caramel Banana Bread with Caramel Cream Cheese Frosting
This salted caramel banana bread has a soft, moist classic banana bread base topped with a thick layer of salted caramel cream cheese frosting, a drizzle of salted caramel, and flaky sea salt. It's the perfect sweet and salty loaf!
Equipment
- 1 1.5-pound loaf pan also works with 1-pound 9x5 pan but there will be extra batter
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Ingredients
Banana Bread
- 450 grams overripe bananas 4-5 large bananas
- 150 grams granulated sugar
- 50 grams light brown sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 30 grams apple cider vinegar or white vinegar
- 240 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
Salted Caramel Cream Cheese Frosting
- 56 grams unsalted butter room temperature
- 113 grams full-fat cream cheese room temperature
- 210 grams powdered sugar
- 60 grams salted caramel sauce homemade or store-bought
Instructions
Banana Bread
- Preheat the oven to 350°F. Line a 1.5lb loaf pan with parchment paper, leaving a little overhang for easy removal. Set aside.
- Add the bananas to a large mixing bowl and mash with a fork until mostly smooth.450 grams overripe bananas
- Add the granulated sugar, brown sugar, and vegetable oil to the mashed bananas. Whisk until well combined, then whisk in the eggs, vanilla extract, and vinegar until smooth.150 grams granulated sugar, 50 grams light brown sugar, 112 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 30 grams apple cider vinegar
- Fold in the flour, baking powder, baking soda, salt, and cinnamon with a rubber spatula just until the dry ingredients are fully incorporated and no streaks of flour remain.240 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon
- Pour the batter into the prepared loaf pan and spread it into an even layer. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely tent it with aluminum foil during the last 10-15 minutes of baking.
- Let the banana bread cool in the pan for 10 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before frosting.
Salted Caramel Cream Cheese Frosting
- Beat the softened butter and cream cheese together on medium-high speed for 2-3 minutes, or until smooth and creamy with no lumps.56 grams unsalted butter, 113 grams full-fat cream cheese
- Add the powdered sugar ½ cup at a time, mixing on low speed after each addition until incorporated.210 grams powdered sugar
- Once all of the powdered sugar has been added, pour in the salted caramel sauce and beat until the frosting is light, fluffy, and evenly combined.60 grams salted caramel sauce
- Spread the frosting over the cooled banana bread with an offset spatula or the back of a spoon. Drizzle more salted caramel over the top, swirl it into the frosting, and finish with a sprinkle of flaky salt before slicing and serving.
Notes
Frozen bananas: If you're using frozen bananas, thaw them completely and drain off any excess liquid before mashing.
Storage: Store the frosted banana bread tightly covered in the refrigerator for up to 5 days. For the best texture, let sit at room temperature for 15-20 minutes before serving. If the loaf is unfrosted, it can be stored tightly wrapped at room temperature for up to 3 days.
Freezing: For the best results, freeze the banana bread without the frosting. Wrap the completely cooled loaf (or individual slices) tightly in plastic wrap, then a layer of aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then prepare the frosting and decorate before serving.
If you need to freeze leftovers that are already frosted, place the slices on a baking sheet and freeze until the frosting is firm. Wrap each slice individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1sliceCalories: 617kcalCarbohydrates: 92.3gProtein: 6.1gFat: 26.1gSaturated Fat: 9gPolyunsaturated Fat: 8.8gMonounsaturated Fat: 6.4gTrans Fat: 0.3gCholesterol: 70.2mgSodium: 544.2mgPotassium: 288.5mgFiber: 2.4gSugar: 62.4gVitamin A: 467.5IUVitamin C: 4.9mgCalcium: 55.9mgIron: 1.9mg
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