Salted Caramel Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup unsalted butter (1 stick), at room temperature
- 2 large eggs
- â…“ cup sour cream
- 4 ripe bananas, mashed
- 1 ½ teaspoons vanilla extract
For the Glaze:
- ¼ cup packed brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- â…“ cup powdered sugar
- ½ teaspoon kosher salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat together the brown sugar and butter until creamy. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, mashed bananas, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, make the glaze. In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the sugar has dissolved, about 1 minute.
- Stir in the heavy cream and remove from heat. Add the powdered sugar and salt, and mix until smooth.
- Allow the glaze to cool for 5 minutes before pouring it over the cooled banana bread.
- Slice and enjoy your indulgent salted caramel banana bread!
Note: Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy the bread slightly warmed or at room temperature.