Salted Caramel Banana Bread

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Description: This banana bread is the perfect blend of moist, rich, and decadent flavors, with the added indulgence of a homemade salted caramel glaze. The caramel adds a sweet and slightly salty twist that pairs perfectly with the natural sweetness of ripe bananas. This banana bread is ideal for breakfast, dessert, or a special treat any time of day.

Tips:

• Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Overripe bananas with brown spots are perfect for this recipe.
• Mixing: Avoid overmixing the batter; this can make the bread dense and heavy. Mix until just combined for a light, fluffy texture.
• Glaze: Let the glaze cool slightly before pouring it over the bread so it doesn’t run too much.
• Storage: Store any leftover banana bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Ingredients

For the Banana Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup packed brown sugar
• ½ cup butter (1 stick), room temperature
• 2 eggs
• ⅓ cup sour cream
• 4 ripe bananas, mashed
• 1 ½ teaspoons vanilla extract

For the Glaze:

• ¼ cup packed brown sugar
• 2 tablespoons butter
• 2 tablespoons heavy cream
• ⅓ cup powdered sugar
• ½ teaspoon kosher salt

How to Make Salted Caramel Banana Bread

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. Cream the sugar and butter: In a large bowl, beat the brown sugar and butter until light and creamy. Add the eggs one at a time, mixing well after each addition.
4. Add wet ingredients: Stir in the sour cream, mashed bananas, and vanilla extract until combined.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
7. Make the glaze: While the bread is cooling, combine the brown sugar and butter in a small saucepan over medium heat. Bring to a boil and cook for about 1 minute, or until the sugar has fully dissolved.
8. Finish the glaze: Stir in the heavy cream and remove from heat. Add the powdered sugar and kosher salt, mixing until smooth.
9. Glaze the bread: Allow the glaze to cool for 5 minutes, then drizzle it over the cooled banana bread.
10. Serve and enjoy!

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This rewritten recipe includes a helpful description and tips to make the process easier and more enjoyable. Let me know if you’d like any further adjustments!