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Caramel Pecan Banana Bread

A cozy and delicious banana bread featuring caramel and crunchy pecans, perfect for holiday mornings or as a thoughtful gift.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup (2 sticks) unsalted butter, softened Use unsalted butter so you can control the salt.
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe mashed bananas The riper the bananas, the sweeter and more flavorful the loaf.
  • 1/2 cup buttermilk
Mix-ins
  • 1 cup chopped pecans, divided
  • 1/2 cup caramel sauce Use a good-quality caramel or homemade for the best shine and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Mixing Ingredients
  1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  2. Beat in the eggs one at a time, then stir in the vanilla.
  3. Mash the ripe bananas until smooth, and fold them into the wet ingredients.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
  5. Gently fold in 1/2 cup of the chopped pecans.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly. Drizzle the caramel sauce over the top.
  2. Sprinkle the remaining pecans over the caramel.
  3. Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean.
  4. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice warm or cooled, and enjoy the soft crumb with sweet caramel pockets.

Notes

To store, wrap the cooled loaf tightly in plastic wrap and keep at room temperature for 2 days, or refrigerate up to 5 days. For freezing, slice first, then freeze slices in a single layer on a sheet; once solid, stack with parchment between slices in a freezer bag for up to 3 months.