Caramel Banana Nut Bread made with ripe bananas and spiced with cinnamon, nutmeg and ginger. Topped with buttery streusel & caramel glaze. Best Banana Nut Quick Bread recipe ever!
I made this Caramel Banana Nut Bread and well, let’s just say it went over really well with my family. Everyone was sneaking slices left and right and the entire loaf disappeared in a day! Yep, it’s that good. I love the flavors in this bread. The added cinnamon, nutmeg and ground ginger really add a delicious element and with the caramel glaze on top? Oh m word, it’s incredible. I generally prefer the taste of sweet breads the day after they’re made, so you’re welcome to bake the bread and wrap it up in plastic wrap after it cools, so that the flavors meld for a day. Then make the caramel glaze and top it the next day. It’s up to you!
I found this recipe in the brand new 17th edition Better Homes & Gardens Cookbook! This new version of the classic red checkered cookbook is my absolute favorite. It’s creative and fun with everything from classic recipes to variations on classics, pressure cooker recipes and more. Maybe it’s time to upgrade to this new version- it’d make a great Christmas present!
How do you make Banana Nut Bread?
To make my Caramel Banana Nut Bread you’ll first stir together the eggs, sugar and oil. Mash the ripe bananas with a fork and add them to the egg mixture. Combine dry ingredients in a separate bowl and stir them into the banana mixture. Add in nuts and stir again. Bake, then let cool. Whisk the caramel glaze ingredients together and drizzle over the top of the banana nut loaf. Let cool 1 hour for the glaze to set. Slice and enjoy!
How can I ripen bananas quickly?
Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:
- Ripen bananas in the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Place bananas peel and all on the parchment and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.
- Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the Banana Nut Bread recipe.
Caramel Banana Nut Bread Recipe Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1 1/2 cups mashed ripe bananas
- 1/4 cup chopped pecans or walnuts
Streusel Topping
- 3 TBSP packed brown sugar
- 2 TBSp flour
- 4 tsp cold butter
- 1/4 cup chopped pecans or walnuts
Caramel Glaze
- 5 TBSP butter
- 3 TBSP caramel ice cream topping
- dash of salt
- 1 1/2 cups powdered sugar
How to make Caramel Banana Nut Bread Recipe
- Preheat oven to 350 degrees F. Spray your bread pan with non-stick spray specifically for baked goods. Set aside.
- Whisk together dry ingredients and set aside.
- In a separate bowl, whisk eggs, sugar and butter until smooth. Add in banana. Stir again until banana is incorporated.
- Combine wet ingredients and dry ingredients, including chopped nuts and stir. Pour batter into prepared bread pan.
- To make streusel topping, mash the brown sugar, flour and cold butter with a fork until it’s uniformly crumbly. Stir in nuts and sprinkle the mixture over the bread batter.
- Bake 50-55 minutes, until internal temperature of the bread reads 200 degrees F. Let cool in the pan for 10 minutes, then overturn on a cooling rack.
- To make the caramel glaze, combine butter and caramel topping in a bowl and microwave for 1 minute. Whisk in salt and powdered sugar. Let cool slightly, then drizzle over cooled banana nut bread. Top with additional chopped nuts, if desired.
More amazing quick bread recipes that we love:
-
- Cake Mix Banana Bread recipe
- Sweet Coconut Bread recipe
- Best Zucchini Quick Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread recipe
- Buttermilk Lemon Quick Bread
- Easy Caramel Apple Bread recipe
- Cinnamon Raisin Bread recipe
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread recipe
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Caramel Banana Nut Bread Recipe
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1 1/2 cups mashed ripe bananas
- 1/4 cup chopped pecans or walnuts
Streusel Topping
- 3 TBSP packed brown sugar
- 2 TBSp flour
- 4 tsp cold butter
- 1/4 cup chopped pecans or walnuts
Caramel Glaze
- 5 TBSP butter
- 3 TBSP caramel ice cream topping
- dash of salt
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray your bread pan with non-stick spray specifically for baked goods. Set aside.
- Whisk together dry ingredients and set aside.
- In a separate bowl, whisk eggs, sugar and butter until smooth. Add in banana. Stir again until banana is incorporated.
- Combine wet ingredients and dry ingredients, including chopped nuts and stir. Pour batter into prepared bread pan.
- To make streusel topping, mash the brown sugar, flour and cold butter with a fork until it's uniformly crumbly. Stir in nuts and sprinkle the mixture over the bread batter.
- Bake 50-55 minutes, until internal temperature of the bread reads 200 degrees F. Let cool in the pan for 10 minutes, then overturn on a cooling rack.
- To make the caramel glaze, combine butter and caramel topping in a bowl and microwave for 1 minute. Whisk in salt and powdered sugar. Let cool slightly, then drizzle over cooled banana nut bread. Top with additional chopped nuts, if desired.
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How long does it take to bake Banana Nut Bread?
A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes. If you like using mini loaf pans, they take 30-35 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.
My Caramel Banana Nut Bread sank. What happened?
This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. As always, make sure your leavening ingredients- baking soda and baking powder- aren’t too old. Baking soda should only be on your shelf for 6-9 months before purchasing new. I purchase it in bulk (I bake a lot!) and refrigerate it to help it last longer.
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Can Banana Nut Bread be frozen?
Yes, you can freeze this banana nut bread. I prefer freezing it before adding the caramel glaze. It will stay fresh for 2-3 months in the freezer. I like to first wrap it in parchment paper or freezer paper, then put it in a ziplock freezer bread. Instead of using a ziplock bag you can wrap it in foil or plastic wrap.
Ron says
Looks great.
Judy says
You said bake 50 -55 minutes until internal temp reaches 200! Please explain!
Alison says
Judy, if you have a baking thermometer you’ll just stick it into the middle of the bread when it has been baking for a while, once it reaches 200 degrees it is done!
Barbara Kiesler says
i like to read the comments from other bakers. I am a slave to a recipe so reading other peoples comments helps me be a little spontaneious in the kitchen I have just taken the caramel banana nut bread out of the oven. the only change I made was to add teaspoon of vanilla extract when i added the nuts. now I must wait!
hopefully I can give it 5 stars.
yes, it gets 5 stars!!!!
Alison says
Barbara, I love everything about this! Thank you for your input! I am so glad you enjoyed this recipe!
Liz says
I love how this looks! I always have ripe bananas around! Will be tring this thanks! Found you on Raising Homemakers link up.
Alison says
Liz, So glad you found us! We love having recipes on hand to use those ripe bananas on. Enjoy this one!
Jill Franco says
I made this bread and loved it. I do have a question though, I baked it until the temperature read 200 but the middle of the loaf still was not fully cooked. Your advice would be most welcome, would a lower rack help?
I look forward to trying many more of your recipes.
Alison says
Jill, Yes you may want to try a lower rack, you could also try covering the bread with foil for the last ten to fifteen minutes! Your oven may just cook a little hotter. Best of luck!
Deborah says
Would u recommend using foil disposable pans to bake the bread in?
Alison says
Deborah, I usually bake them in my regular bread pans but see no reason why disposable ones wouldn’t work! That may make it even easier to share with neighbors!
Nellie says
Deborah – I haven’t tried disposable pans with this recipe, but I would imagine it would work just fine!
Renee Goerger says
I appreciate your tips for ripening bananas fast! I almost always have over-ripe bananas in the freezer, but when I don’t these tips will be helpful! Thanks for the great recipe!!
Alison says
Renee, So glad those tips were helpful! Enjoy!
Marjory says
I loooove this recipe. I have the older version of this classic cookbook. It’s a staple of my library. Thanks for sharing.
patricia says
Can I use an 8×8 pan for this. I know on conversion chart it states it is o.k. I am baking for some shut-ins and think the small sheet pans would be easier to deliver
Jessica says
I think that’d work out just fine Patricia!