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Caramel Macchiato Banana Bread Recipe

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★★★★★

4.5 from 117 reviews

This Caramel Macchiato Banana Bread is a deliciously moist and flavorful twist on classic banana bread, infused with espresso and swirled with salted caramel. Topped with a rich caramel glaze, it combines the comforting flavors of coffee and sweet caramel, perfect for breakfast, brunch, or a satisfying snack.

Ingredients

Scale

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 (or Greek yogurt as a substitute)
  • 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 (from about 2 medium/large or 3 small bananas)
  • ¼ cup caramel or salted caramel sauce (thick, not runny)

Glaze

  • 6 tablespoons unsalted butter
  • 6 tablespoons light brown sugar, packed (¼ cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • Pinch of salt, optional and to taste

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan generously with floured cooking spray, or grease and flour it, or line with parchment paper and spray the paper to prevent sticking. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream or Greek yogurt, instant espresso granules, and vanilla extract until well combined.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture and stir gently just until combined. Avoid overmixing to keep the bread tender.
  4. Incorporate Bananas: Fold in the mashed ripe bananas until they are evenly distributed within the batter.
  5. Fill the Pan and Add Caramel: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Drizzle the thick caramel or salted caramel sauce evenly on top, leaving a margin around the edges. Use a butter knife to swirl the caramel into the batter about an inch deep, being careful not to touch the edges or bottom to avoid burning.
  6. Bake the Bread: Bake for 45 to 50 minutes, until the center is set and a toothpick inserted comes out clean or with a few moist crumbs. If the top or edges brown too quickly, tent the pan loosely with foil after 30-35 minutes. Once done, allow the bread to cool in the pan on a wire rack.
  7. 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, whisking until sugar dissolves. Reduce heat to low and simmer gently without stirring for 3 minutes until bubbly and dimpled.
  8. Cool and Glaze: Let the glaze cool for about 5 minutes until warm but not hot. Drizzle it evenly over the cooled banana bread—either in the pan or on a wire rack for easier glazing.
  9. Set the Glaze: Allow the glaze to fully set for about one hour before slicing and serving the caramel macchiato banana bread.

Notes

  • Instant espresso used should be as specified; other instant coffee or espresso might vary in flavor and quantity.
  • If the bread is browning too quickly before fully baking, tent it with foil to prevent burning.
  • Baking time can vary depending on banana moisture, oven calibration, and climate. Bake until the center is set.
  • Store bread airtight at room temperature for up to one week or freeze up to six months.
  • The glaze recipe is adapted from AllRecipes.

Keywords: banana bread, caramel macchiato banana bread, caramel banana bread, espresso banana bread, glazed banana bread, coffee flavored banana bread, quick bread dessert

Find it online: https://islawhite.com/caramel-macchiato-banana-bread-recipe/