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.
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup (150g) packed dark brown sugar
- ½ cup (1 stick or 115g) salted butter, softened
- 2 large eggs, at room temperature
- ⅓ cup (80g) plain greek yogurt
- 4-6 large ripe bananas
- bourbon caramel
- optional: ¾ cup (100g) chopped or walnuts
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, mash your bananas. Next beat in the butter and brown sugar with the bananas on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt on medium speed until combined.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Fold in the nuts, if using. Do not overmix.
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. Loosely 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 in the pan set on a wire rack.
Fresh banana bread is even better the day after you bake it.
Store at room temperature for up to three days or in your refrigerator for up to one week.
Store tightly wrapped in your freezer for up to three months.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 259Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 49mgSodium 203mgCarbohydrates 51gFiber 4gSugar 16gProtein 7g