Salted caramel banana bread recipe

This warming recipe combines the fruity flavour of banana with the gooey indulgence of salted caramel to create the perfect winter treat. 



A 17 x 9 x 9 cm (or close) loaf tin.

100g unsalted butter (softened)

- 175g caster sugar

- 2 medium eggs

- 125 ml salted caramel (home made or shop bought) and extra for drizzling 

- 2 very ripe bananas, mashed up

- 230g self-raising flour

- 2 tbsp of semi-skimmed milk 



Start by pre-heating your oven to 180°C/350°F/Gas Mark 4.

Mix your caster sugar, self-raising flour and baking soda together in a large bowl. Next, add your eggs, milk and softened butter and beat together until well blended. This can be done with an electric whisk or wooden spoon. 

Once combined, fold in your mashed banana and salted caramel.  




Lightly grease your tin and line it with non-stick parchment paper. 

When you're happy your batter is ready and the ingredients are well mixed, transfer it across to the loaf tin and level out the surface. 


Bake for approx. 1 hour, until your banana loaf is golden and a toothpick comes out clean. Keep an eye on your bake to ensure it doesn't burn. 

Once baked, allow to cool for 5-10 minutes then remove from the tin, remove the parchment paper and allow to cool on a wire rack. 

If your salted caramel is shop bought, pop a few spoonfuls into a bowl and microwave for 10 seconds, then 5 second spurts until melted/softened enough to drizzle easily. 

Drizzle your caramel across the top of your loaf then cut thick slices to serve!

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