Introduction

Discover a delightful twist on classic banana bread with this Caramel Macchiato Banana Bread. Infused with espresso and topped with a rich caramel glaze, it’s a perfect treat for coffee lovers and banana bread fans alike.

The image shows a white plate with five thick slices of a brown cake lined up closely. Each slice has one layer of moist cake with small nut pieces inside, topped with a smooth, light brown frosting that looks slightly shiny and spread unevenly. In front of the plate, there is a shiny silver spoon holding a dollop of caramel color sauce. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 may be substituted)
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 (use a thick caramel sauce, not a thin and runny sundae sauce)
6 tablespoons unsalted butter (for glaze)
6 tablespoons light brown sugar, packed (1/4 cup + 2 tablespoons, for glaze)
1 teaspoon vanilla extract (for glaze)
Pinch salt, optional (for glaze)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it well with floured cooking spray, greasing and flouring it, or lining it with a parchment sling and spraying the paper.
Step 2: In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until combined.
Step 3: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined; avoid overmixing.
Step 4: Fold in the mashed bananas until evenly distributed.
Step 5: Pour the batter into the prepared pan and smooth the top lightly with a spatula.
Step 6: Drizzle the caramel sauce evenly over the batter, leaving space near the edges. Use a butter knife to lightly swirl the caramel about 1 inch down into the batter, being careful not to touch the sides or bottom of the pan.
Step 7: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 30-35 minutes.
Step 8: Let the bread cool in the pan on a wire rack while you prepare the glaze.
Step 9: For the glaze, melt the butter in a small saucepan over medium-high heat. Add the brown sugar, vanilla extract, and a pinch of salt if using. Whisk until the sugar dissolves.
Step 10: Reduce heat to low and simmer gently for 3 minutes without stirring, until bubbling with a dimpled surface.
Step 11: Allow the glaze to cool for about 5 minutes until warm. Drizzle it evenly over the top of the bread, either in the pan or on a wire rack.
Step 12: Let the glaze set for about an hour before slicing and serving.

Tips & Variations

Use a thick caramel sauce like Trader Joe’s or homemade for best results; thin sauces may burn and cause sticking.
If you prefer, substitute sour cream with Greek yogurt for a tangy flavor and moist texture.
To prevent over-browning, tent the loaf with foil after 30 minutes of baking if necessary.
Instant espresso granules work best for the authentic flavor; avoid using other instant coffees due to unknown strength.

Storage

Store the banana bread airtight at room temperature for up to one week. For longer storage, wrap well and freeze for up to six months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

The image shows three thick slices of a brown cake stacked on a white plate with a floral pattern, placed on a white marbled surface. The cake has two layers: the top layer is a dense, moist, textured brown crumb with visible small holes, while the bottom layer is a smoother, lighter brown with a slightly glossy finish. The sides of the cake slices have a crust with a darker brown color. The top slice is tilted, showing the crumbly texture more clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of instant espresso granules?

Instant espresso granules provide a concentrated flavor that blends well in the batter. Using brewed coffee may alter the texture and moisture, so it’s best to stick with the granules or adjust liquids carefully.

What if I don’t have sour cream? Can I omit it?

Sour cream adds moisture and a slight tanginess. If you don’t have any, Greek yogurt is a great substitute. Omitting it entirely may result in a less moist bread.