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Caramel Macchiato Banana Bread

This Caramel Macchiato Banana Bread is a delightful fusion of espresso and bananas, making it the perfect cozy treat!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 1 large egg
  • 1 cup light brown sugar packed
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons granulated sugar
  • 1 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 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt or to taste
  • 1 cup mashed ripe bananas (from about 2 medium/large or 3 small bananas)
  • 1/2 cup caramel or salted caramel sauce (use a thick caramel sauce)
  • 6 tablespoons unsalted butter
  • 6 tablespoons light brown sugar packed (1/4 cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 pinch salt optional and to taste

Instructions

  • Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the light brown sugar, canola oil, and granulated sugar. Whisk this mixture until well combined. Then, add the egg, sour cream, instant espresso granules, and vanilla extract, mixing until smooth.
  • Fold in the mashed ripe bananas into the wet mixture, ensuring they’re evenly distributed throughout.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
  • Drizzle in the caramel sauce and gently swirl it through the batter. Be careful not to fully mix it in; you want to see ribbons of caramel throughout the bread.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  • In a small saucepan over low heat, melt the unsalted butter and mix in the light brown sugar, vanilla extract, and a pinch of salt (if desired). Stir until combined, then drizzle this mixture over the top of the batter in the loaf pan.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with foil for the last 15 minutes of baking.
  • Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Loaf Pan
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Store the cooled banana bread in an airtight container at room temperature for up to 3 days.
  • For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months.
  • Slice the bread before freezing for easier access to pieces.