Introduction

This Caramel Macchiato Banana Bread offers a delightful twist on a classic favorite by combining the rich flavors of espresso, caramel, and ripe bananas. It’s a perfect treat for coffee lovers seeking a moist and flavorful loaf to enjoy any time of day.

The image shows three slices of brown banana bread stacked on each other on a white plate with a subtle floral texture. The bread's texture looks soft and moist, with visible small bits inside, likely nuts or banana pieces, giving it a slightly speckled look. The edges of the bread are a darker brown, showing a slight crust. The white marbled surface in the background adds a clean and simple look, with soft lighting creating gentle shadows around the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg
1/2 cup light brown sugar (packed)
1/3 cup canola or vegetable oil
2 teaspoons granulated sugar
1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 tablespoon instant espresso granules
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)
6 tablespoons unsalted butter
6 tablespoons light brown sugar (packed, about 1/4 cup + 2 tablespoons)
1 teaspoon vanilla extract
Pinch salt (optional and to taste)

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it thoroughly with floured cooking spray, greasing and flouring it, or lining it with a parchment paper sling and spraying the paper with cooking spray. Set aside.
Step 2: In a large bowl, whisk together the egg, 1/2 cup light brown sugar, oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until combined.
Step 3: Add the flour, baking powder, baking soda, and salt. Stir gently just until combined; be careful not to overmix.
Step 4: Fold in the mashed bananas until evenly incorporated.
Step 5: Pour the batter into the prepared pan and smooth the top gently with a spatula.
Step 6: Drizzle the caramel sauce evenly over the top, leaving a margin near the edges. Use a butter knife to lightly swirl the caramel about one inch into the batter, avoiding the edges to prevent burning or sticking.
Step 7: Bake for 45 to 50 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
Step 8: Let the bread cool in the pan on a wire rack while you prepare the glaze.
Step 9: For the glaze, melt the butter in a small saucepan over medium-high heat.
Step 10: Add the brown sugar, vanilla extract, and optional pinch of salt. Whisk to combine until the sugar dissolves.
Step 11: Reduce heat to low and let the mixture simmer gently for 3 minutes, allowing it to bubble softly without stirring.
Step 12: Remove from heat and let the glaze cool for about 5 minutes until warm.
Step 13: Drizzle the glaze evenly over the bread, either in the pan or after transferring it to a wire rack.
Step 14: Allow the glaze to set completely, about 1 hour, before slicing and serving.

Tips & Variations

Use ripe bananas with brown spots for the best natural sweetness and flavor.
Substitute Greek yogurt for sour cream to add protein and a tangy note.
Choose a thick caramel sauce rather than a runny one to avoid burning and sticking during baking.
For extra texture, add chopped nuts like walnuts or pecans to the batter before baking.
To intensify coffee flavor, sprinkle a little instant espresso powder on top of the glaze right after drizzling.

Storage

Store the banana bread tightly covered at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and refrigerate up to 1 week. Reheat slices gently in the microwave for about 15-20 seconds to restore softness and enhance the caramel glaze.

How to Serve

A close-up image of a rectangular slice of brown cake with visible walnut pieces inside, showing a slightly glossy and smooth caramel-like topping that covers the top of the cake. The cake is placed on a simple white plate, and a small spoon with a shiny caramel sauce rests next to the slice on the plate. The background is a white marbled surface, adding a soft contrast to the warm tones of the cake and topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso granules?

Instant espresso granules give a concentrated coffee flavor without adding extra liquid, so they work best. If you want to use brewed coffee, reduce some liquid in the recipe to keep the batter’s consistency balanced.

What’s the best way to prevent the caramel from burning in the pan?

Leave a margin around the edges when swirling the caramel into the batter, ensuring it doesn’t touch the pan’s sides or bottom. This keeps the caramel from burning and sticking during baking.