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Caramel Macchiato Banana Bread

Caramel Macchiato Banana Bread — Caramel banana bread that tastes like a caramel macchiato!! Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze!! EASY and IRRESISTIBLE!!

Unique Banana Bread Recipe

I love banana bread so much and have so many combinations including carrot banana, peanut butter apple, zucchini banana, blueberry banana , cream cheese filled , and 40+ more .

But this is the first time I’ve introduced coffee, or rather espresso, and caramel into it. What was I waiting for? This is possibly my new favorite doctored-up banana bread recipe of all time. That’s a big statement for me.

Since I also love caramel macchiatos , this recipe is a total winner in my book. I hoarded most of this loaf for myself.

Between the espresso and the salted caramel I swirled in, you’ve got yourself an edible caramel macchiato . <— Great copycat recipe if you’re a fan.

The bread is super soft, tender, extremely moist, and bursting with layers of flavor. It’s like a warm fuzzy blanket on a cold day. So comforting and satisfying.

What’s in the Caramel Banana Bread?

To make the caramel coffee banana bread recipe, you’ll need:

Egg
Light brown sugar
Oil
Granulated sugar
Sour cream
Instant espresso granules
Vanilla extract
All-purpose flour
Baking and baking soda
Salt
Bananas
Unsalted butter

How to Make Caramel Banana Bread

It infuses the banana bread with a lovely coffee flavor. It’s present without being overpowering or too intense. Sometimes coffee-based desserts can pack too much of a punch for me but this one is not like that.

The batter comes together like your typical banana bread. The only extra step is that you need to swirl a bit of caramel sauce into the top of the bread just before it goes into the oven.

Can I Use Ground Coffee Instead?

No, you must use INSTANT espresso granules. If you use regular ground coffee, your caramel banana bread will have a sandy texture. The instant espresso granules dissolve into the batter and infuse the loaf with a subtle coffee flavor.

Tips for Making a Caramel Coffee Banana Bread

Be very careful when swirling the caramel sauce into the top of the banana bread. You want to leave a margin around the edges of the loaf because if the caramel touches the edges or the bottom of the pan, it will likely burn and the bread will stick.

If necessary (it wasn’t for me), tent the pan with a sheet of foil draped loosely over it at the 30- to 35 minute-mark to prevent the top and sides from becoming overly browned before the center cooks through.

Note that the glaze needs time to set before you can safely slice into the caramel banana bread. If you slice the bread while the glaze is still warm, it will run right off the loaf.

Ingredients

Bread

▢ 1 large egg
▢ ½ cup light brown sugar , packed
▢ ⅓ cup canola or vegetable oil
▢ 2 teaspoons granulated sugar
▢ ¼ cup cup sour cream , lite is okay; or Greek yogurt may be substituted
▢ 1 tablespoon instant espresso granules
▢ 1 teaspoon vanilla extract
▢ 1 cup all-purpose flour
▢ ½ teaspoon baking powder
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt , or to taste
▢ 1 cup mashed ripe bananas , from about 2 medium/large or 3 small bananas
▢ ¼ cup caramel or salted caramel sauce (use a thick caramel sauce not a thin and runny ice cream sundae sauce , try Trader Joe’s or homemade

Glaze

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

Instructions

Preheat oven to 350F. Spray one 9×5-inch loaf pan very well with floured cooking spray, or grease and flour the pan, or line the pan with a parchment paper sling and spray the paper with cooking spray; set aside.
To a large bowl, add the the first 7 ingredients, through vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Add the bananas and stir to combine.
Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
Evenly drizzle the salted caramel over the top, leaving a bare margin near the edges, and lightly mix and swirl with a butter knife so that the caramel goes down about 1 inch and mixes in a bit. Caution - if it touches the edges or the bottom of the pan, it will likely burn and the bread will stick.
Bake for about 45 to 50 minutes, or until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan on a wire rack while you make the glaze.

Glaze:

To a small saucepan, add the butter and heat over medium-high heat to melt.
Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.
Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it.
Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the bread. You can either glaze the bread while it’s still in the pan or turn it out onto a wire rack and glaze there, whatever is easier.
Allow glaze to set up fully before slicing and serving, about 1 hour.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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