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Posted: 05/07/2020

Banana Bread Recipe with Caramel Icing

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A delicious way to fancy up a loaf of banana bread, this Banana Bread Recipe is a moist, delicious banana bread that is covered in a sweet caramel icing.

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I don’t know what it is about banana bread, but I can never have too many versions. I think my kids agree, as well, as a loaf usually doesn’t even last a day around our house.

I came up with this version years ago after making our favorite Buttermilk Pound Cake with Caramel Icing, and realizing that I just wanted to add that icing to everything. And sure enough, topping a loaf of banana bread with the caramel icing was just as good as I had hoped for.

How to Make this Banana Bread Recipe with Caramel Icing

This banana bread recipe doesn’t have much more to it than regular banana bread, but you’ll love the extra layer the caramel icing brings!

To make the banana bread, combine the dry ingredients in a large bowl. Add in the mashed banana and the milk and mix it all completely. Add the eggs, then pour the mixture into a prepared loaf pan. Bake until the bread is cooked through.
Let the banana bread cool completely, then remove it from the baking pan.
To make the icing, melt the butter in a saucepan. Add the brown sugar and bring the mixture to a boil. Once it’s boiling, remove it from the heat and let it sit for 5 minutes.
Whisk the cream and the powdered sugar into the butter mixture until no lumps remain.
Immediately pour the icing over the banana bread. It sets up very quickly, so you need to pour it quickly.
Let the icing set up before slicing and serving.

Tips and Tricks

My number one word of advice for banana bread is to never over bake it. This banana bread is pretty moist, but will dry out if it is baked too long. I like to keep long skewers on hand to test the bread for doneness.
While I recommend making the icing, this banana bread recipe is pretty darn good all on its own, as well.
The icing is not too tricky, but it can be ruined pretty easily if you don’t follow the steps. Make sure to turn the heat off as soon as it starts boiling. Don’t walk away – if it boils for too long, the icing will set up even faster and you won’t even be able to pour it over the bread.
When you are pouring the caramel icing on the bread, pour it where you want it to go as you won’t be able to spread it around much after it’s on the bread.
This bread doesn’t save really well, as the icing will start to get a little wet and gooey, and sometimes grainy. It is best eaten the day it is made.
If you do have some you want to save, I still store it in an almost airtight container. Just know it will be a little gooey the next day. (But this has never stopped us from eating it!)

More Banana Bread Recipes

Peanut Butter Banana Bread with Chocolate Chips
Peanut Butter and Jelly Banana Bread
Blueberry Coconut Banana Bread
Banana Oat Bread
Citrus Glazed Coconut Banana Bread

**note – I did update the banana bread recipe with this recipe update, but the caramel icing is still the same!**

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Banana Bread Recipe with Caramel Icing

Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 large loaf, 16 slices 1x
Category: Dessert
Method: Baked
Cuisine: American

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Description

A delicious way to fancy up a loaf of banana bread, this Banana Bread Recipe is a moist, delicious banana bread that is covered in a sweet caramel icing.

Scale

Ingredients

For the Banana Bread:

1 3/4 cup all-purpose flour
2/3 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large mashed, very ripe bananas
2 tablespoons milk
2 eggs

For the Caramel Icing:

1/4 cup unsalted butter
1/2 cup brown sugar
2 teaspoons heavy cream
1 cup powdered sugar, sifted

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Instructions

Make the banana bread:

Preheat the oven to 350ºF. Prepare a 9×5-inch loaf pan by spraying it generously with nonstick cooking spray.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Mix well.
Add the mashed bananas and milk and mix with a hand mixer for 2 minutes.
Add the eggs and mix just until combined.
Pour the mixture into the prepared loaf pan and cook until a tester inserted in the center comes out clean, about 1 hour.
Cool completely, then remove the bread from the baking pan.

Make the caramel icing:

In a saucepan, melt the butter, then add the brown sugar. Bring to a boil, then remove from the heat and let it sit for 5 minutes.
Whisk in the cream and the powdered sugar until no lumps remain.
Immediately pour the icing over the loaf of banana bread.
It sets up very quickly, so you must pour quickly.

Recipe Notes:

*you can also use a stand mixer. Or mix by hand, but it will take longer than the 2 minutes to completely mix the batter.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

Serving Size: 1 slice
Calories: 208
Sugar: 28 g
Sodium: 126 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 33 mg

Keywords: banana bread recipe, caramel icing

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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