Preheat and Prepare: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt. Keep this mixture aside for later use.
Creamy Base: In a larger bowl, whip the brown sugar and room-temperature butter until it reaches a creamy consistency. Then, incorporate the eggs one at a time.
Wet Mix: Add the sour cream, mashed bananas, and vanilla extract to your creamy base. Beat until all the ingredients are well-integrated.
Combine: Gradually fold the dry ingredient mix into the wet mixture. Be cautious not to overmix; you want it just combined.
Bake: Pour the batter into your prepped loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Glaze Time: While your bread is cooling, it’s time to craft the glaze. In a small saucepan, melt the brown sugar and butter over medium heat. Boil until the sugar dissolves, which should take about a minute.
Final Touch: Remove the saucepan from heat. Stir in the heavy cream, followed by the powdered sugar and kosher salt. Whisk until smooth.
Drizzle: Let the glaze cool for about 5 minutes. Then, pour it generously over your cooled banana bread.
Baker’s Notes
The glaze should be poured while it’s still slightly warm for the best texture.
For an extra layer of flavor, consider adding chopped nuts or chocolate chips to the batter.
Indulge in this salted caramel banana bread, where the sweetness of ripe bananas meets the rich complexity of a salted caramel glaze. It’s the perfect treat for any occasion!
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