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Caramel Macchiato Banana Bread Recipe

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★★★★★

4.5 from 98 reviews

This Caramel Macchiato Banana Bread is a deliciously moist and flavorful twist on classic banana bread, infused with espresso and topped with a luscious salted caramel glaze. It combines the sweet richness of ripe bananas with espresso granules and a swirl of thick caramel sauce, then finishes with a buttery brown sugar glaze that enhances every bite.

Ingredients

Scale

Bread:

  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons granulated sugar
  • 1/4 cup sour cream (lite or Greek yogurt as substitute)
  • 1 tablespoon instant espresso granules
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (or to taste)
  • 1 cup mashed ripe bananas (about 2 medium/large or 3 small bananas)
  • 1/4 cup thick caramel or salted caramel sauce

Glaze:

  • 6 tablespoons unsalted butter
  • 6 tablespoons light brown sugar (packed, 1/4 cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional, to taste)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it thoroughly with floured cooking spray, greasing and flouring, or lining with a parchment paper sling and spraying the paper.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream (or Greek yogurt), instant espresso granules, and vanilla extract until well combined.
  3. Add Dry Ingredients: Stir in the all-purpose flour, baking powder, baking soda, and salt until just combined, being careful not to overmix to keep the bread tender.
  4. Add Bananas: Fold in the mashed ripe bananas gently until incorporated throughout the batter.
  5. Transfer to Pan and Add Caramel: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula. Drizzle the thick caramel or salted caramel sauce evenly over the top, leaving a margin near the edges to prevent burning. Using a butter knife, lightly swirl the caramel about 1 inch into the batter.
  6. Bake the Bread: Place in the oven and bake for about 45 to 50 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
  7. Cool the Bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack while preparing the glaze.
  8. Make the Glaze: In a small saucepan over medium-high heat, melt the unsalted butter. Add the light brown sugar, vanilla extract, and optional pinch of salt, whisking until the sugar dissolves.
  9. Simmer the Glaze: Reduce the heat to low and let the mixture simmer gently for 3 minutes until it bubbles subtly and has a dimpled appearance. No stirring is needed during simmering.
  10. Cool and Drizzle the Glaze: Let the glaze cool for about 5 minutes until warm. Drizzle it evenly over the banana bread either in the pan or after turning the bread out onto a wire rack.
  11. Set the Glaze: Allow the glaze to fully set, about 1 hour, before slicing and serving to enjoy the perfect finish.

Notes

  • Use a thick caramel sauce for drizzling in the bread batter; thin runny caramel ice cream sauces may cause burning and sticking.
  • Be careful not to let the caramel touch the edges of the pan to avoid burning and sticking.
  • Swirling the caramel gently into the batter creates a marbled effect and infused flavor.
  • You can substitute sour cream with Greek yogurt for a lighter texture without compromising moisture.
  • Letting the glaze cool and set properly ensures a shiny finish and better texture.
  • Testing doneness with a toothpick ensures the bread is fully cooked without overbaking.

Keywords: banana bread, caramel macchiato banana bread, espresso banana bread, caramel glazed banana bread, coffee flavored banana bread

Find it online: https://nataliereeve.com/caramel-macchiato-banana-bread-recipe/