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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/caramel-macchiato-banana-bread-recipe/