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Ingredients
Scale
- 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 can 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 (to taste)
- 1 cup mashed ripe bananas (about 2 medium/large or 3 small)
- ¼ cup caramel or salted caramel sauce (choose a thick variety)
- 6 tablespoons unsalted butter
- 6 tablespoons light brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch salt (optional)
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk egg, light brown sugar, canola oil, granulated sugar, sour cream, espresso granules, and vanilla in a large bowl.
- Mix all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture without overmixing.
- Gently incorporate mashed bananas into the batter.
- Pour batter into the prepared pan and smooth the top.
- Drizzle caramel sauce over the batter and swirl using a butter knife.
- Bake for 45-50 minutes, checking with a toothpick for doneness.
- While cooling, melt butter and mix with brown sugar and vanilla for glaze.
- Simmer glaze for 3 minutes, then drizzle over the warm banana bread.
- Let the bread set for an hour before slicing.
Notes
Use ripe bananas for optimal flavor and moisture.
A few lumps in the batter are acceptable; avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg