Caramel Macchiato Banana Bread Recipe
This Caramel Macchiato Banana Bread combines the rich flavors of coffee and caramel with moist banana bread for a deliciously indulgent treat. A perfect twist on classic banana bread, it features a luscious salted caramel swirl inside and a velvety caramel glaze on top, providing a delightful balance of sweetness and coffee undertones.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 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)
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
- Prepare the Pan: Preheat oven to 350°F. Spray a 9×5-inch loaf pan well with floured cooking spray, or grease and flour it, or line with parchment paper and spray. Set aside to ensure the bread doesn’t stick.
- 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 well combined for the base batter.
- Add Dry Ingredients: Stir in the all-purpose flour, baking powder, baking soda, and salt into the wet mixture just until combined. Avoid overmixing to keep the bread tender.
- Incorporate Bananas: Gently fold in the mashed ripe bananas until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top lightly with a spatula for an even bake.
- Swirl Caramel: Drizzle the thick caramel or salted caramel sauce evenly over the top, leaving a margin near edges. Lightly swirl the caramel about an inch deep into the batter with a butter knife, being careful not to let it touch the pan edges to prevent burning.
- Bake Bread: Place in 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.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack while preparing the glaze.
- Make Glaze: In a small saucepan over medium-high heat, melt the unsalted butter. Add the brown sugar, vanilla extract, and optional salt. Whisk to combine until the sugar dissolves.
- Simmer Glaze: Reduce heat to low and let the mixture gently simmer for 3 minutes until it has a dimpled, gently bubbling appearance. Do not stir during this time.
- Cool Glaze: Let the glaze cool down for about 5 minutes until warm before drizzling.
- Glaze Bread: Drizzle the warm caramel glaze evenly over the banana bread while it is still in the pan or after removing it onto a wire rack, depending on convenience.
- Set Glaze: Allow the glaze to fully set for about 1 hour before slicing and serving to ensure a sticky, flavorful finish.
Notes
- Use a thick caramel sauce rather than a runny one to prevent it from soaking too much or burning.
- If preferred, substitute sour cream with Greek yogurt for a lighter texture.
- Be careful to keep the caramel swirl away from pan edges to avoid burning and sticking.
- The glaze can be applied while the bread is still warm or after it has cooled to room temperature.
- For stronger coffee flavor, increase instant espresso granules by 1 teaspoon.
Keywords: banana bread, caramel macchiato, coffee banana bread, caramel swirl banana bread, coffee flavored dessert, breakfast bread
