Name: Caramelized Banana Quick Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1⅔ cups (209 g) all-purpose flour; ½ teaspoon kosher salt; ½ teaspoon baking soda; ¼ teaspoon baking powder; 1⅛ cups (255 g) mashed ripe bananas (about 3 medium bananas); ¾ cup (165 g) firmly packed light brown sugar; ⅓ cup plus 2 teaspoons (86 g) unsalted butter, melted; ¼ cup (60 g) sour cream; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 1 tablespoon unsalted butter; 2 tablespoons firmly packed light brown sugar; 1 medium banana, halved lengthwise

A moist and rich twist on the classic banana bread, this Caramelized Banana Quick Bread brings in a decadent layer of caramelized bananas on top, making each slice a sweet, tender indulgence. I love serving it with a cup of coffee in the morning or sneaking a piece as a midday snack. The combination of ripe banana flavor, a soft crumb, and that caramelized topping creates a loaf that feels both cozy and gourmet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1⅔ cups (209 g) all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

¼ teaspoon baking powder

1⅛ cups (255 g) mashed ripe bananas (about 3 medium bananas)

¾ cup (165 g) firmly packed light brown sugar

⅓ cup plus 2 teaspoons (86 g) unsalted butter, melted

¼ cup (60 g) sour cream

2 large eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

For the Caramelized Banana Topping:

1 tablespoon unsalted butter

2 tablespoons firmly packed light brown sugar

1 medium banana, halved lengthwise

Directions

I preheat the oven to 325°F (160°C) and prepare an 8½×4½-inch loaf pan with nonstick spray and parchment paper for easy removal.

In a medium bowl, I whisk together the flour, salt, baking soda, and baking powder.

In a large bowl, I whisk the mashed bananas with the brown sugar, melted butter, sour cream, eggs, vanilla extract, and cinnamon until everything is smooth and well-blended.

I gently fold the dry mixture into the wet mixture, being careful not to overmix the batter.

Then I pour the batter into the prepared pan and smooth the surface.

To make the Caramelized Banana Topping:

In a small skillet over medium-low heat, I melt the butter. I press brown sugar onto the cut sides of the banana halves.

Next I place them cut-side down in the skillet and cook for about 4–5 minutes until caramelized. I flip them and cook for 2 minutes more.

Then I gently place the caramelized banana halves, cut-side up, on top of the banana bread batter.

I bake for about 50 minutes, or until a wooden pick inserted into the center comes out clean.

1I let the loaf cool in the pan for 10 minutes before lifting it out and letting it cool completely on a wire rack.

Servings and timing

Servings: 8 slices

Prep time: 15 minutes

Bake time: 50 minutes

Total time: 1 hour 5 minutes

Calories: ~320 kcal per serving (estimated)

Variations

I sometimes add chopped walnuts or pecans to the batter for crunch. A handful of mini chocolate chips makes it extra indulgent. If I’m short on bananas for the topping, I skip that part and sprinkle the loaf with a bit of brown sugar before baking for a sweet crust. For a dairy-free version, I substitute the sour cream with a plant-based yogurt and use vegan butter.

Storage/Reheating

I store the cooled banana bread in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. To reheat, I microwave individual slices for about 10–15 seconds or warm them in a toaster oven for a crisp edge.

FAQs

What makes this banana bread different from regular banana bread?

The caramelized banana topping sets this loaf apart. It adds an extra layer of flavor and a lovely presentation that I don’t usually get from classic banana bread.

Can I use frozen bananas?

Yes, I often use thawed frozen bananas. I make sure to drain excess liquid after thawing so the batter doesn’t get too wet.

Can I leave off the caramelized banana topping?

Absolutely. The bread is still rich and flavorful without it. I sometimes skip it when I need a quicker version.

Can I make this recipe gluten-free?

Yes, I swap in a 1:1 gluten-free flour blend designed for baking. I make sure it contains xanthan gum for structure.

How do I know when the banana bread is done?

I insert a wooden pick into the center; if it comes out clean or with just a few moist crumbs, it’s ready. The top should also be golden and set.

Conclusion

Caramelized Banana Quick Bread takes a homey favorite and makes it extra special. I like how the deep sweetness from the caramelized topping pairs with the soft, moist crumb inside. It’s simple enough to make anytime but impressive enough to share. Whether warm out of the oven or toasted the next day, each bite is pure comfort.

📖 Recipe: