Introduction

This Caramel Macchiato Banana Bread combines the rich flavors of espresso and caramel with moist, ripe bananas for a delightful twist on a classic treat. Perfect for breakfast or an afternoon snack, it’s a sweet pick-me-up that coffee lovers will adore.

A close-up view of a row of thick rectangular bars placed on a white plate, each bar showing two main layers: a dense, crumbly brown bottom layer with some visible small light-colored nut pieces, and a smooth, lighter brown top layer with a slightly cracked texture that looks like caramel or frosting. The bars are aligned parallel to each other, with the front bar in clear focus. Next to the bars on the plate, there is a spoon with a glossy caramel-colored sauce. The background and surface have a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 is fine; or substitute Greek yogurt)
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 caramel or salted caramel sauce (use thick caramel sauce, not runny)
6 tablespoons unsalted butter
6 tablespoons light brown sugar (packed; equal to 1/4 cup + 2 tablespoons)
1 teaspoon vanilla extract
Pinch of salt (optional, to taste)

Instructions

Step 1: Preheat oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it well with floured cooking spray, greasing and flouring it, or lining it with a parchment paper sling sprayed with cooking spray. Set aside.
Step 2: In a large bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until combined.
Step 3: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; avoid overmixing.
Step 4: Fold in the mashed bananas until evenly distributed.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Drizzle the caramel sauce evenly over the batter, leaving a small margin around the edges. Use a butter knife to lightly swirl the caramel down about an inch into the batter, being careful not to let it touch the pan’s edges or bottom to prevent burning.
Step 7: Bake for 45 to 50 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs but no raw batter.
Step 8: Let the bread cool in the pan on a wire rack while you prepare the glaze.
Step 9: To make the glaze, melt the butter in a small saucepan over medium-high heat.
Step 10: Add the light brown sugar, vanilla extract, and optional pinch of salt, whisking until the sugar dissolves.
Step 11: Lower the heat and simmer gently for 3 minutes, allowing small bubbles to form with a dimpled surface. Do not stir during this time.
Step 12: Remove from heat and let the glaze cool for about 5 minutes until warm but not hot.
Step 13: Drizzle the glaze evenly over the banana bread while it is still in the pan or after transferring to a wire rack, whichever is easier.
Step 14: Allow the glaze to fully set for about 1 hour before slicing and serving.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso granules to 1.5 tablespoons.
You can substitute Greek yogurt for sour cream in equal amounts for a tangier taste and extra moisture.
If you prefer a nutty crunch, fold in 1/2 cup chopped walnuts or pecans before baking.
Use thick caramel sauce rather than a thin sundae topping to prevent it from running and burning around the edges.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 15–20 seconds or in a toaster oven until just heated through.

How to Serve

The image shows three pieces of brown, moist cake stacked on a white plate with a floral pattern. The cake has a soft texture with a slightly darker crust on the edges and a lighter, dense inside. The top piece reveals a crumbly upper layer that looks textured and a denser, smooth bottom layer. The pieces are arranged in a small pile with the top piece tilted slightly forward, giving a clear view of its two layers. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso granules?

Instant espresso powder provides a concentrated coffee flavor without adding extra moisture, making it ideal for baking. Using brewed coffee could change the batter’s consistency and weaken the flavor, so it’s best to stick with espresso granules.

What if I don’t have caramel sauce on hand?

You can make a quick homemade caramel sauce with sugar, butter, and cream, or substitute with dulce de leche for a similar rich, sweet topping. Avoid thin caramel syrups as they may burn during baking.