Introduction

This Caramel Macchiato Banana Bread combines the comforting flavors of ripe bananas with the rich notes of espresso and caramel. It’s a delightful twist on classic banana bread perfect for coffee lovers looking to brighten their mornings or afternoon snacks.

The image shows several rectangular slices of a dense, brown cake with a slightly rough texture and small chunks inside, arranged in a row on a white plate. Each slice has a shiny, light brown frosting layer on top with a smooth but slightly cracked appearance. In front of the slices, there is a spoon with a glossy, thick caramel-colored sauce resting on the plate. The background is a white marbled surface. 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 okay; or Greek yogurt may be substituted)
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 (from about 2 medium/large or 3 small bananas)
1/4 cup caramel or salted caramel sauce (use a thick caramel sauce)
6 tablespoons unsalted butter
6 tablespoons light brown sugar (packed, about 1/4 cup + 2 tablespoons)
1 teaspoon vanilla extract
Pinch of salt (optional and to taste)

Instructions

Step 1: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it generously with floured cooking spray, or grease and flour it, or line it with parchment paper and spray the paper.
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 well 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 carefully to incorporate them evenly.
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 top, leaving a small margin near the edges. Using a butter knife, gently swirl the caramel about 1 inch deep into the batter. Avoid mixing it into the edges or bottom to prevent burning.
Step 7: Bake for 45 to 50 minutes until the center is set and a toothpick inserted comes out clean or with a few moist crumbs, but no wet batter.
Step 8: Let the bread cool in the pan on a wire rack while you prepare the glaze.
Step 9: For the glaze, melt the butter in a small saucepan over medium-high heat.
Step 10: Stir in the brown sugar, vanilla extract, and optional pinch of salt. Whisk until the sugar dissolves.
Step 11: Reduce the heat to low and let the mixture simmer gently for 3 minutes without stirring, allowing it to bubble softly and develop a dimpled texture.
Step 12: Remove the glaze from heat and let it cool for about 5 minutes until warm, not hot.
Step 13: Drizzle the glaze evenly over the banana bread, either in the pan or after transferring to a wire rack.
Step 14: Allow the glaze to fully set for about 1 hour before slicing and serving.

Tips & Variations

Substitute Greek yogurt for sour cream to lighten the batter without losing moisture.
Use a thick caramel sauce rather than thin sundae syrup to avoid soggy bread and burning.
For extra espresso flavor, sprinkle a little instant espresso powder on top of the glaze before it sets.
Ensure bananas are very ripe for maximum sweetness and moisture in the bread.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for about a week or freeze it wrapped tightly for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

A close-up view of thick slices of caramel macchiato banana bread stacked on a white marbled surface. The bread has a moist texture with a rich, golden brown color throughout, showing a soft crumb inside and a slightly glossy caramel-colored top layer. The top layer appears smooth with a few cracks, and a spoon filled with glossy caramel sauce rests near the bread on a white plate. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant espresso granules?

Instant espresso granules provide concentrated coffee flavor without adding extra liquid, which keeps the batter balanced. Using brewed coffee can thin the batter and change its texture, so it’s best to stick to instant granules.

How do I prevent the caramel from burning during baking?

Be sure to avoid spreading the caramel all the way to the edges or bottom of the pan. Swirling it just in the center and keeping a margin near the edges prevents burning and sticking during baking.