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Caramel Swirl Banana Bread

Moist and flavorful banana bread swirled and drizzled with a rich homemade cinnamon-caramel sauce, perfect for breakfast or dessert.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1/3 cup melted coconut oil
  • 1/2 cup pure maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1/4 cup milk of choice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups all-purpose or spelt flour
  • 1/4 cup brown sugar (for caramel)
  • 2 tablespoons unsalted butter (for caramel)
  • 1 tablespoon milk (for caramel)
  • Pinch of salt (for caramel)
  • 1/4 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a large bowl, mix the mashed bananas with melted coconut oil.
  3. Stir in the maple syrup (or honey), vanilla extract, and milk.
  4. Add baking soda, salt, and cinnamon; mix well.
  5. Gradually fold in the flour until just combined. Do not overmix.
  6. In a small saucepan over medium heat, melt the butter with brown sugar, milk, and a pinch of salt, stirring until smooth to make caramel. Remove from heat and stir in vanilla extract.
  7. Pour half of the banana batter into the prepared loaf pan, then drizzle half of the caramel over it. Use a knife to swirl.
  8. Repeat with the remaining batter and caramel.
  9. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the banana bread cool completely before slicing. Drizzle with more caramel sauce before serving if desired.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • You can substitute coconut oil with melted butter or another neutral oil.
  • Store leftovers in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
  • Caramel swirl may sink slightly — that’s normal and delicious!

Nutrition

Keywords: banana bread, caramel swirl, banana loaf, easy baking, dessert recipe, cinnamon caramel, maple syrup banana bread