Description
This Caramel Macchiato Banana Bread combines the comforting flavors of ripe bananas with the rich, aromatic essence of espresso and smooth caramel. A moist, tender loaf loaded with coffee and vanilla notes is topped with a luscious brown sugar glaze, making it a perfect treat for breakfast or an afternoon snack.
Ingredients
Bread
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup canola or vegetable oil
- 2 teaspoons granulated sugar
- ¼ cup sour cream (lite is okay) or Greek yogurt
- 1 tablespoon instant espresso granules
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 cup mashed ripe bananas (about 2 medium/large or 3 small bananas)
- ¼ cup caramel or salted caramel sauce (thick consistency preferred)
Glaze
- 6 tablespoons unsalted butter
- 6 tablespoons light brown sugar, packed (1/4 cup + 2 tablespoons)
- 1 teaspoon vanilla extract
- Pinch salt, optional and to taste
Instructions
- Prepare the loaf pan: Preheat your oven to 350°F (177°C). Thoroughly grease a 9×5-inch loaf pan with floured cooking spray, or grease and flour it manually, or line the pan with parchment paper and spray the paper. Set aside.
- Mix wet ingredients: In a large bowl, combine the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream or Greek yogurt, instant espresso granules, and vanilla extract. Whisk until fully incorporated and smooth.
- Add dry ingredients: Add all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Stir gently until just combined, taking care not to overmix which can lead to a dense bread.
- Fold in bananas: Stir in the mashed ripe bananas evenly through the batter.
- Prepare to bake: Pour the batter into the prepared loaf pan and smooth the top lightly with a spatula.
- Add caramel swirl: Evenly drizzle the thick caramel or salted caramel sauce over the top of the batter, leaving a small margin near the edges. Using a butter knife, lightly swirl the caramel into the batter about 1 inch deep, taking care not to let the caramel touch the pan edges to avoid burning.
- Bake the bread: Place the pan in the oven and bake for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, but no wet batter. If the bread browns too quickly, tent it loosely with foil around 30-35 minutes into baking.
- Cool the bread: Remove from oven and allow the bread to cool in the pan on a wire rack while you prepare the glaze.
- Make the glaze: In a small saucepan over medium-high heat, melt the unsalted butter. Add the light brown sugar, vanilla extract, and optional pinch of salt. Whisk to combine and dissolve the sugar. Reduce heat to low and let the glaze simmer gently without stirring for 3 minutes until it shows a dimpled bubbling surface.
- Glaze the bread: Let the glaze cool slightly for about 5 minutes, then drizzle it evenly over the warm banana bread. You can glaze the bread either while it is still in the pan or after transferring it to a wire rack.
- Set the glaze and serve: Allow the glaze to set fully for about 1 hour before slicing and serving to ensure a sticky, rich topping.
Notes
- Instant espresso: The recipe is tested specifically with instant espresso granules; other coffee powders may not yield the same flavor or quantity requirements.
- Bake time variability: Factors like banana moisture, oven differences, and climate can affect baking times. Monitor the bread by doneness rather than strictly by time. Tent with foil if browning too fast.
- Storage: Store the banana bread airtight at room temperature for up to 1 week or freeze for up to 6 months to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
