• Prep Time: 15 MINUTES
  • Cooking Time: 50 MINUTES
  • Serves: 1 loaf

Caramel Macchiato Banana Bread

  • Recipe Submitted by on

 Ingredients List

  • 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 cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 1 tablespoon instant espresso granules (see Notes below)
  • 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 (from about 2 medium/large or 3 small bananas)
  • 1/4 cup caramel or salted caramel sauce (use a thick caramel sauce)
  • 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


Bread – 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. Tip – 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 top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided. 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. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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