Like many of you, when I have bananas that are getting too ripe, I like to make banana bread (unless the weather is too hot for baking—then I put the bananas in the freezer and use them for smoothies!). I really like trying out different versions of banana bread, and a caramel-flavored one sounded good! So this banana bread has some caramel topping and toffee bits stirred into the batter to give it a nice caramel flavor, as well as a yummy caramel glaze and more toffee bits on top!
Caramel and toffee go so well together, and they’re a delicious combination with bananas, too. This Caramel Toffee Banana Bread is very dense and moist—great for breakfast with a hot cup of coffee or tea, or even as a dessert at lunch or dinnertime!
CARAMEL TOFFEE BANANA BREAD WITH CARAMEL GLAZE by NancyC
Makes one 9 x 5″ loaf
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/2 cups granulated (white) sugar
- 2 large eggs
- 1/4 cup sour cream or plain Greek yogurt
- 2 cups all-purpose unbleached flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 over-ripe bananas, mashed
- 1/3 cup caramel topping (I used Smucker’s®; Hershey’s® is another good brand)
- 3/4 cup Heath® Bits ‘O Brickle Toffee Bits
Preheat oven to 350˚F. Grease and flour a 9 x 5″ loaf pan (if you don’t, you may have some sticking on the bottom when taking the baked loaf out, so it’s best to grease and flour your pan, even if you’re using a nonstick pan!). You could also line your pan with parchment paper, if desired.
In a large bowl, cream together butter and sugar, then add eggs, mixing well. Add in the sour cream or plain yogurt and blend well; set aside.
In medium bowl, blend flour, baking powder, baking soda, salt, and cinnamon. Add this dry mixture to the egg/butter/sugar mixture and blend until ingredients are combined. Add in mashed bananas, caramel topping, and toffee bits, and mix until well-blended.
Pour or spoon batter into your prepared 9 x 5″ loaf pan and bake at 350˚F for 65 to 70 minutes, or until toothpick inserted in center comes out clean. Let loaf cool in pan for about 10 minutes; then remove from pan and cool completely before adding glaze.
CARAMEL GLAZE INGREDIENTS:
- 1/4 cup caramel topping, heated
- 1/2 Tablespoon Half & Half (light cream)
- 1 cup powdered sugar
- 1 Tablespoon Heath® Bits ‘O Brickle Toffee Bits (for sprinkling on top)
In small microwavable bowl, heat 1/4 cup caramel topping for about 20 to 30 seconds so it has a thinner consistency. Remove from microwave and stir in Half & Half, blending well. Add in powdered sugar and blend well. If you have lumps, put mixture back in microwave and heat 15- to 30 seconds longer, then stir until lumps are gone. If you’d like the glaze to have a thinner consistency, add a little more caramel topping (heated up) to the mixture. Drizzle glaze with a spoon over your completely cooled loaf, then sprinkle with brickle bits. Let glaze set 10-15 minutes, or longer, before slicing.
Note: This glaze is “gooier” than the typical glaze, so if you try to wrap the glazed bread with plastic wrap, it will get sticky and messy. It’s best to store any leftovers in an airtight plastic container!
Are you a fan of banana bread and do you have a favorite recipe you like to make?
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That icing is just awesome!
Love this! I have overripe bananas that I froze and I think this bread might be their destiny.
This looks amazing! I’m going to give it a try for our next girl’s night gathering!
Great! You’ll have to let me know how everyone likes it!
Hi Nancy, I found your blog over from the link party on Cindy’s page at County Road 407. Wow, does this recipe look ah-mazing!! I love caramel rolls and banana bread and this looks like the best of both worlds combined in one. I’d love to share a link to your recipe in my week in rewind recap tomorrow.
I’m a big caramel fan too! :)That would be great for you to share a link to it—thanks! 🙂
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