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Banana Pumpkin Bread with Salted Caramel

banana pumpkin bread salted caramel recipe

Once upon a time there was a girl who bought a bunch of ripe bananas and forgot about them up until the point of (almost) no return. And that girl was me, about a week ago. So in attempt to rid my kitchen of a swarm of fruit flies and not waste an entire bunch of bananas, I made bread.

banana pumpkin bread salted caramel recipe

And since we’re in the season of pumpkin-everything, I of course had to follow suit and throw a can of pumpkin into the mix. But the real star of this dessert is, hands down, the salted caramel.

banana pumpkin bread salted caramel recipe

I used a recipe from American Heritage Cooking for the salted caramel and ugh. It’s amazing. I’ve paraphrased the instructions below, but seriously. Read their directions and follow them to a T and you’ll end up with the most perfect jar of caramel in the world.
banana pumpkin bread salted caramel recipe

It’s fun to drizzle while it’s still warm. And it’s just heavenly on top of the bread. I’m a salty snacker to begin with, so I think the amount of salt in the recipe is perfect. But if you prefer your caramel on the sweeter side, I recommend starting with half the salt and tasting as you go.

banana pumpkin bread salted caramel recipe

 

5.0 from 3 reviews
Banana Pumpkin Bread with Salted Caramel
 
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Ingredients
  • Banana Pumpkin Bread
  • 2 very ripe bananas
  • 1 15 ounce can of pumpkin puree
  • 2 eggs
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice
  • Salted Caramel
  • 2 cups granulated sugar
  • 12 tablespoons room temperature butter
  • 1 cup heavy cream
  • 1 tbsp sea salt
Instructions
  1. In a stand mixer or large bowl, beat bananas and pumpkin until smooth.
  2. Add eggs, oil, and sugars and mix until well combined.
  3. In another bowl, sift flour, spices, and remaining dry ingredients together.
  4. Add dry ingredients to mixture in batches until just combined.
  5. Pour batter into greased baking pan and bake at 350 for 45 minutes
  6. Salted Caramel:
  7. Melt sugar over medium-high heat until it completely melts and turns amber in color
  8. Add butter and whisk continuously until totally melted, then add cream and continue whisking until completely combined
  9. Whisk in sea salt and let sauce cool 15 minutes before serving

 

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Comments

  1. Cindy Merrill says

    Hmm. Sounds scrumptious. I am trying to figure out a way to make it Diabetic friendly, possibly by using baking Splenda in place of the sugar, with sugar-free cool whip as the topping.

    Reply

    • Jenn says

      I think if you use Splenda for baking and make sure the bananas are REALLY ripe, the bread will turn out fantastic! I think you can find sugar-free caramel sauce too, if you still wanted a drizzle of it on top (but I think the whipped topping idea sounds delicious too!)

      Reply

  2. Amy Eades says

    Thank so much for this recipe! I’m making for Thanksgiving! One question though from someone that knows nothing about baking. I don’t have a sifter so what else can I do for the flour and dry ingredients?

    Reply

  4. Jerry Marquardt says

    Banana, and Salted Cram, all in one? I most definitely would love to try this out. I think it is a fine dessert, of which it’s on my menu later in the week.

    Reply

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