Get ready to transform your ordinary banana bread into a decadent masterpiece that will make your taste buds dance with pure delight! Imagine sinking your teeth into a moist, rich banana bread that's elevated by the irresistible combination of salted caramel and crunchy cashews. This isn't just another banana bread recipe - it's a game-changing culinary experience that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this Salted Caramel Cashew Banana Bread promises to be the most indulgent and Instagram-worthy treat you've ever created!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup salted caramel sauce
- 1/2 cup cashews, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they are smooth and no large chunks remain.
- Pour the melted butter into the mashed bananas and mix well until completely incorporated.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture. Stir until the ingredients are evenly combined and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the dry ingredients.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread.
- Gently fold in half of the chopped cashews into the batter, reserving the remaining half for topping.
- Pour half of the batter into the prepared loaf pan, then drizzle half of the salted caramel sauce over the batter.
- Add the remaining batter on top, and then drizzle the remaining salted caramel sauce over the surface.
- Sprinkle the remaining chopped cashews on top of the batter, creating a decorative and crunchy topping.
- Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes.
- Carefully remove the bread from the pan and transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Tips
- Choose Perfectly Ripe Bananas: The key to extraordinary banana bread is using overripe bananas with plenty of brown spots. These will provide maximum sweetness and moisture.
- Don't Overmix the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to tough, dense bread.
- Check for Doneness Carefully: Use the toothpick test to ensure your bread is perfectly baked. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Caramel Drizzling Technique: When adding the salted caramel, create a marbled effect by drizzling and slightly swirling with a knife for a beautiful presentation.
- Toasting Cashews: For an extra flavor boost, lightly toast the cashews in a dry pan before chopping and adding to the batter.
- Storage Hack: To keep your banana bread extra moist, wrap it tightly in plastic wrap or store in an airtight container with a slice of bread to maintain moisture.
- Make It Your Own: Feel free to experiment by adding chocolate chips, other nuts, or a sprinkle of sea salt on top for additional flavor complexity.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
