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Caramel Macchiato Banana Bread Recipe

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★★★★★

4.6 from 135 reviews

This Caramel Macchiato Banana Bread combines the rich flavors of espresso, caramel, and ripe bananas to create a moist, flavorful loaf perfect for coffee lovers. Enhanced with a luscious caramel glaze, it makes a delightful treat for breakfast or dessert.

Ingredients

Scale

Bread 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 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 Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it thoroughly with floured cooking spray, or grease and flour it, or line it with a parchment paper sling sprayed with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, light brown sugar, canola oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until combined.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the bowl. Stir gently until just combined, being careful not to overmix for a tender bread.
  4. Add Bananas: Fold in the mashed ripe bananas until evenly incorporated into the batter.
  5. Transfer Batter and Add Caramel: Pour the batter into the prepared loaf pan, smoothing the top lightly. Drizzle the thick caramel or salted caramel sauce evenly over the top, leaving a small border near the edges to prevent burning. Use a butter knife to gently swirl the caramel about 1 inch into the batter without touching the pan edges.
  6. Bake the Bread: Place the pan in the preheated oven and bake for 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: Allow the bread to cool in the pan on a wire rack while you prepare the glaze.
  8. Make the Glaze: In a small saucepan, melt the unsalted butter over medium-high heat. Add the brown sugar, vanilla extract, and optional pinch of salt. Whisk until the sugar dissolves, then reduce heat to low and simmer gently for 3 minutes, letting it bubble softly with a dimpled appearance without stirring.
  9. Apply the Glaze: Let the glaze cool slightly for about 5 minutes until warm. Drizzle it evenly over the banana bread either while it is still in the pan or after turning it out onto a wire rack for easier glaze application.
  10. Let Glaze Set: Allow the glaze to set fully on the bread for about 1 hour before slicing and serving to enjoy the perfect texture and flavor.

Notes

  • Use a thick caramel sauce for best results; thin sauces can run and cause sticking or burning.
  • To avoid burning caramel on the pan edges, keep the caramel drizzle away from the sides.
  • You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
  • Ensure not to overmix batter to maintain a light, fluffy texture.
  • Letting the glaze set completely ensures a rich, sticky topping.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

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

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