Moist and flavorful caramel banana bread with gooey caramel swirls—perfect for breakfast or dessert. Easy recipe with simple ingredients!

Scale

3 ripe bananas, mashed

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup caramel sauce (store-bought or homemade)

Optional: 1/2 cup chopped walnuts or pecans

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1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, mix the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—do not overmix.

5. Pour half of the batter into the prepared loaf pan. Drizzle half of the caramel sauce evenly over the batter.

6. Pour the remaining batter on top, then drizzle the remaining caramel sauce. Use a knife or skewer to gently swirl the caramel into the batter.

7. Optional: Sprinkle chopped nuts on top if using.

8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean (some moist crumbs are okay, but no raw batter).

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Store leftover bread in an airtight container for up to 3 days or freeze for up to 2 months. Warm slices before serving for best flavor.