Caramel Macchiato Banana Bread Recipe

Introduction

This Caramel Macchiato Banana Bread is a delicious twist on classic banana bread, infused with espresso and topped with a luscious caramel glaze. Perfect for coffee lovers who want a sweet treat with a hint of caffeine and rich buttery flavor.

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 substitute Greek yogurt)
• 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 (about 2 medium/large or 3 small bananas)
• 1/4 cup caramel or salted caramel sauce (thick, not runny)
• 6 tablespoons unsalted butter
• 6 tablespoons light brown sugar (packed, 1/4 cup + 2 tablespoons)
• 1 teaspoon vanilla extract
• Pinch of salt (optional and to taste)

Instructions

1. Step 1: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it well with floured cooking spray, or grease and flour it, or line it with a parchment paper sling and spray that with cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until combined.
3. Step 3: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir gently until just combined, avoiding overmixing.
4. Step 4: Fold in the mashed bananas until evenly distributed through the batter.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top lightly with a spatula.
6. Step 6: Drizzle the caramel sauce evenly over the top, keeping a margin near the edges. Use a butter knife to lightly swirl the caramel about an inch deep into the batter without touching the edges or bottom of the pan to prevent burning and sticking.
7. 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.
8. Step 8: Let the bread cool in the pan on a wire rack while you prepare the glaze.
9. Step 9: For the glaze, melt the butter in a small saucepan over medium-high heat.
10. Step 10: Add the brown sugar, vanilla extract, and optional salt. Whisk until the brown sugar dissolves.
11. Step 11: Reduce heat to low and simmer gently for 3 minutes without stirring; a gentle bubbling with a dimpled surface is desired.
12. Step 12: Allow the glaze to cool for about 5 minutes until warm, then drizzle evenly over the banana bread either in the pan or after turning it out onto a wire rack.
13. Step 13: Let the glaze set completely for about 1 hour before slicing and serving.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier flavor and slightly lighter texture.
• Make sure the caramel sauce is thick to avoid it sinking completely and causing sticking or burning.
• For added texture, sprinkle chopped nuts such as walnuts or pecans over the batter before baking.
• Store leftover glaze separately if you plan to reheat and drizzle again later.

Storage

Store the caramel macchiato banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in a microwave or oven to soften the glaze and bread before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Instant espresso granules are recommended for a concentrated coffee flavor without adding extra liquid. Using brewed coffee may alter the batter’s consistency.

Is it okay to use overripe bananas?

Yes, overripe bananas work best for banana bread as they provide more sweetness and moisture, enhancing the flavor and texture.

Caramel Macchiato Banana Bread Recipe

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★★★★★

5 from 730 reviews

A delicious twist on classic banana bread with a rich caramel macchiato flavor. This moist loaf combines ripe bananas, espresso granules, and a swirl of thick salted caramel sauce, topped with a buttery caramel glaze for an indulgent treat perfect for coffee lovers.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes plus 1 hour glazing set time
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 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 (thick, not thin or runny)

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)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and 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 then spraying the paper with cooking spray. Set aside.
2. Mix wet ingredients: In a large bowl, whisk together the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, instant espresso granules, and vanilla extract until smooth and combined.
3. Add dry ingredients: Sprinkle in the all-purpose flour, baking powder, baking soda, and salt. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
4. Add bananas: Fold in the mashed ripe bananas until evenly incorporated into the batter.
5. Fill the pan: Pour the batter into the prepared loaf pan and smooth the surface lightly with a spatula.
6. Swirl caramel: Drizzle the thick salted caramel sauce evenly over the top, leaving a margin near the edges to prevent burning. Using a butter knife, swirl the caramel lightly into the top one inch of the batter, avoiding contact with the pan edges or bottom to prevent sticking.
7. Bake the bread: Place the loaf in the oven and bake for 45 to 50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs but no raw batter.
8. Cool the bread: Remove from the oven and cool the bread in the pan on a wire rack while preparing the glaze.
9. Prepare the glaze: In a small saucepan over medium-high heat, melt the unsalted butter. Add the light brown sugar, vanilla extract, and optional pinch of salt, whisking until the sugar dissolves.
10. Simmer the glaze: Lower the heat to low and let the mixture simmer gently for 3 minutes until it bubbles dimpled and softly. No stirring is needed during this time.
11. Cool glaze: Allow the glaze to cool for about 5 minutes until warm but not hot.
12. Glaze the bread: Drizzle the warm caramel glaze evenly over the top of the bread either while it’s still in the pan or after turning it out onto a wire rack.
13. Set the glaze: Let the glazed bread sit for about 1 hour so the glaze can fully set before slicing and serving. Enjoy your caramel macchiato banana bread!

Notes

• Use a thick caramel sauce for the swirl to avoid it soaking into the batter and burning.
• Be careful when swirling caramel near pan edges to prevent burning and sticking.
• Allow the glaze to fully set before slicing to avoid a sticky mess.
• Substituting sour cream with Greek yogurt will still yield a moist texture.
• Instant espresso granules add coffee flavor without extra liquid—do not substitute with brewed coffee.

Keywords: banana bread, caramel macchiato, espresso banana bread, caramel banana bread, coffee flavored banana bread, glazed banana bread