Bring to a gentle boil, stirring constantly.
Let it cook for 1 minute, until the sugar is fully dissolved and the mixture thickens slightly.
Remove from heat and stir in 2 tablespoons heavy cream.
Whisk in ⅓ cup powdered sugar and ½ teaspoon kosher salt until smooth.
Let the glaze cool for about 5 minutes — it should still be pourable but not runny.
7. Glaze the Bread
Once the banana bread has cooled slightly, drizzle the warm caramel glaze generously over the top.
It will soak into the surface and form a shiny, golden topping that cracks just a little when you slice into it. Absolute heaven.
Serving Suggestions
Slice and serve warm for a gooey, melty experience.
Add a pat of butter and a sprinkle of sea salt for extra indulgence.
Pair with coffee for breakfast or serve with vanilla ice cream as dessert.
This is the kind of recipe people ask for. The kind you make “just to use up bananas” and end up baking three weekends in a row.
Make-Ahead & Storage Tips
To store: Wrap tightly and keep at room temperature for up to 3 days.
To freeze: Wrap slices individually in plastic wrap and freeze in a zip bag for up to 2 months. Warm in the microwave for 30 seconds before serving.
There’s banana bread… and then there’s this. The salted caramel glaze doesn’t just make it better — it makes it unforgettable.
So the next time you want to surprise your family or bring something special to a gathering, skip the plain loaf.
Bring this Salted Caramel Banana Bread — and watch what happens when that first slice is cut.
You may want to set one aside for yourself first. Just in case.
