Caramel Macchiato Banana Bread

Caramel Macchiato Banana Bread – Banana bread that tastes like a caramel macchiato!! Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze!! EASY and IRRESISTIBLE!!

I love banana bread so much and have so many combinations including carrot banana, peanut butter apple, zucchini banana, blueberry banana, cream cheese filled, and 40+ more.

But this is the first time I’ve introduced coffee, or rather espresso, and caramel into it. What was I waiting for. This is possibly my new favorite doctored-up banana bread recipe of all time. That’s a big statement for me.

Since I also love caramel macchiatos, this recipe is a total winner in my book. I hoarded most of this loaf for myself.

I used my go-to jumping off point banana bread recipe and added instant espresso granules to the batter. I buy the espresso at my regular grocery store and use it often in chocolate cake and brownies because it enhances the flavor of chocolate.

It infuses the banana bread with a lovely coffee flavor. It’s present without being overpowering or too intense. Sometimes coffee-based desserts can pack too much of a punch for me but this one is not like that.

Between the espresso and the salted caramel I swirled in, you’ve got yourself an edible caramel macchiato. <— Great copycat recipe if you’re a fan.

I finished the bread with a boiled brown sugar glaze. How I love boiled frosting. It only takes 3 minutes to make and really elevates the bread to the next level. As in, you have to make it. I loved this glaze so much I made another dessert (coming soon) with it.

The bread is super soft, tender, extremely moist, and bursting with layers of flavor. It’s like a warm fuzzy blanket on a cold day. So comforting and satisfying.

Caramel Macchiato Banana Bread

Caramel Macchiato Banana Bread – Banana bread that tastes like a caramel macchiato!! Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze!! EASY and IRRESISTIBLE!!

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Ingredients:

Bread

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons granulated sugar
  • 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 1 tablespoon instant espresso granules (see Notes below)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 1 cup mashed ripe bananas (from about 2 medium/large or 3 small bananas)
  • 1/4 cup caramel or salted caramel sauce (use a thick caramel sauce not a thin and runny ice cream sundae sauce, try Trader Joe’s or homemade)

Glaze

  • 6 tablespoons unsalted butter
  • 6 tablespoons light brown sugar, packed (1/4 cup + 2 tablespoons)
  • 1 teaspoon vanilla extract
  • pinch salt, optional and to taste

Directions:

  1. Bread – Preheat oven to 350F. Spray one 9×5-inch loaf pan very well with floured cooking spray, or grease and flour the pan, or line the pan with a parchment paper sling and spray the paper with cooking spray; set aside.
  2. To a large bowl, add the the first 7 ingredients, through vanilla, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
  4. Add the bananas and stir to combine.
  5. Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
  6. Evenly drizzle the salted caramel over the top, leaving a bare margin near the edges, and lightly mix and swirl with a butter knife so that the caramel goes down about 1 inch and mixes in a bit. Caution – if it touches the edges or the bottom of the pan, it will likely burn and the bread will stick.
  7. Bake for about 45 to 50 minutes, or until the center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – If necessary (it wasn’t for me) tent the pan with a sheet of foil draped loosely over it at the 30 to 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided. Allow bread to cool in pan on a wire rack while you make the glaze.
  8. Glaze – To a small saucepan, add the butter and heat over medium-high heat to melt.
  9. Add the brown sugar, vanilla, optional salt, and whisk to combine until the brown sugar has dissolved.
  10. Reduce the heat to low and allow mixture to simmer very gently for 3 minutes; it should be very gently bubbling with a dimpled appearance, no need to stir it. Allow the glaze to cool to a warm temperature in the pan for about 5 minutes before evenly drizzling it over the bread. You can either glaze the bread while it’s still in the pan or turn it out onto a wire rack and glaze there, whatever is easier.
  11. Allow glaze to set up fully before slicing and serving, about 1 hour. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Glaze adapted from AllRecipes

Recipe Notes and Tips:

I have not tried the recipe with any other instant coffee or espresso products other than this one and cannot comment how they will or will not work, or the quantities to use.

Only Eats

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