Bourbon caramel banana bread
Bourbon caramel banana bread is made with ripe bananas, cinnamon, swirls of bourbon caramel and optional crunchy walnuts. Rich buttery flavors, warm spices, a hint of bourbon and the perfect moist banana bread texture. And it's easy - this is the best banana bread recipe ever!
I have to admit our house never has overripe bananas sitting around.My kids love bananas and eat at least one a day. I have to buy an extra bunch of bananas if I know I want to make banana bread. And this banana bread is totally worth the extra bunch. This is the best banana bread I've ever tasted! I had wanted to turn this into banana bread French toast, however it didn't even last a full day in our house.
Ingredients for bourbon caramel banana bread
- All purpose flour: you can use 1:1 gluten free flour if you need to.
- Butter: Use softened salted butter to help cut the sweetness and for the rich flavor.
- Brown Sugar: Brown sugar works beautifully in banana bread giving it a rich color and deep flavor.
- Eggs: The perfect banana bread starts with 2 large eggs. Eggs provide the cakes, cupcakes and other baked goods their stability as well as a tender texture!
- Yogurt: In this recipe, I use plain greek yogurt to give my banana bread an extra boost of moisture.
- Bourbon caramel: the bourbon addition is totally optional, you can use regular caramel or salted caramel if desired.
- Baking soda + baking powder
- Cinnamon: warming spices added that nostalgic flavor that we love to banana bread
How to make bourbon caramel banana bread
- The first step is to mash your bananas. I like using a stand or hand mixer for this process because the batter turns out better than when I do the mashing by hand, but either way - just make sure everything gets mixed well and there aren't many lumps! Once they're mashed, add butter & brown sugar then whip them on medium speed until smooth-looking 2 minutes.
- Next you'll add in your remaining wet ingredients. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt on medium speed until combined. Set wet ingredients aside.
- In a separate large bowl, whisk the flour, baking soda, salt, and cinnamon together.
- Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan. Scoop a little, and then swirl some caramel into the batter. Repeat until you've used all of your batter.
- Bake for 60 minutes. Cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely.
Bakers tip + how to store bourbon caramel banana bread :
Fresh banana bread tastes best on day 2, but you can enjoy it for up to 1 week if stored in the refrigerator.
I prefer storing my baked goods at room temperature with a lid so they stay fresh.