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Caramel Macchiato Banana Bread

If you’re a fan of cozy, comforting baked goods, then Caramel Macchiato Banana Bread is about to become your new favorite recipe. Imagine the rich flavor of freshly brewed espresso mingling with sweet, ripe bananas and luscious caramel. It’s the perfect treat for breakfast, brunch, or a delightful afternoon snack with your favorite cup of…
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 servings

Ingredients

Ingredients

  • 1 large egg
  • 1/2 cuplight brown sugar packed
  • 1/3 cupcanola or vegetable oil
  • 2 teaspoonsgranulated sugar
  • 1/4 cupcup sour cream lite is okay; or Greek yogurt may be substituted
  • 1 tablespooninstant espresso granules
  • 1 teaspoonvanilla extract
  • 1 cupall-purpose flour
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt or to taste
  • 1 cupmashed ripe bananas from about 2 medium/large or 3 small bananas
  • 1/4 cupcaramel or salted caramel sauce (use a thick caramel sauce not a thin and runny ice cream sundae sauce try Trader Joe's or homemade
  • 6 tablespoonsunsalted butter
  • 6 tablespoonslight brown sugar packed (1/4 cup + 2 tablespoons)
  • 1 teaspoonvanilla extract
  • pinchsalt optional and to taste

Instructions

Instructions

  • Preheat oven to 350°F (175°C). Prepare one 9×5-inch loaf pan by either spraying it well with floured cooking spray, greasing and flouring it, or lining it with a parchment paper sling and spraying the paper; set the pan aside.
  • In a large bowl, add the egg, 1/2 cup light brown sugar (packed), 1/3 cup canola or vegetable oil, 2 teaspoons granulated sugar, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon instant espresso granules, and 1 teaspoon vanilla extract. Whisk until well combined and the espresso granules are dissolved or evenly dispersed.
  • Add 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet mixture. Stir gently just until the dry ingredients are incorporated — do not overmix.
  • Fold in 1 cup mashed ripe bananas until evenly distributed but the batter is not overworked.
  • Pour the batter into the prepared loaf pan and smooth the top lightly with a spatula.
  • Evenly drizzle 1/4 cup caramel or salted caramel sauce over the top of the batter, leaving a narrow bare margin near the pan edges. Use a butter knife to lightly swirl the caramel into the top of the batter and push the swirl about 1 inch down; avoid getting caramel on the pan edges or touching the bottom of the pan to prevent burning and sticking.
  • Bake in the preheated oven for about 45–50 minutes, or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
  • Remove the loaf from the oven and place the pan on a wire rack. While the bread cools in the pan, make the glaze.
  • In a small saucepan over medium heat, melt 6 tablespoons unsalted butter. Add 6 tablespoons light brown sugar (packed), 1 teaspoon vanilla extract, and an optional pinch of salt. Whisk until the brown sugar is dissolved.
  • Reduce the heat to low and let the mixture simmer very gently for 3 minutes — it should show small, gentle bubbles and a dimpled surface. No need to stir during this simmer.
  • Remove the pan from heat and let the glaze cool in the pan for about 5 minutes so it is warm (not piping hot).
  • Either leave the bread in the loaf pan and drizzle the warm glaze evenly over the top, or carefully turn the loaf out onto a wire rack and drizzle the glaze there.
  • Let the glaze set completely before slicing, about 1 hour.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Butter knife
  • Small Saucepan
  • Wire Rack

Notes

Notes
Instant espresso:
I have not tried the recipe with any other instant coffee or espresso products other than
this one
and cannot comment how they will or will not work, or the quantities to use.
Bake time:
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.
Storage:
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Glaze adapted from
AllRecipes
.