Adapted from a recipe by: @imhannahcarr on Instagram
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Caramel Apple Banana Bread
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- Difficulty
- Medium
- Serves
- 8
- Ready in
- 1hr 20mins
Soft cinnamon banana bread with buttery apples baked in and a drizzle of salted maple caramel on top. Made with real ingredients, nothing artificial, and no seed oils. Save this one for the next time you've got a few bananas going brown on the counter.
Steps
Preheat the oven to 350°F. Butter a standard loaf pan and line it with parchment.
In a skillet over medium heat, cook the apples with butter, maple sugar, cinnamon, and salt for 4 to 5 minutes, until just starting to soften. Set aside to cool.
In a large bowl, whisk together the mashed bananas, melted butter, maple sugar, eggs, maple syrup, and vanilla. In a separate bowl, whisk the dry ingredients. Add the dry to the wet and fold gently until just combined, then fold in about three quarters of the apples.
Pour the batter into the pan and scatter the rest of the apples on top. Bake for 55 to 65 minutes, until a toothpick comes out free of wet batter. If the top is browning too fast, loosely cover it with foil. Let it cool in the pan for 15 minutes, then move it to a wire rack.
For the caramel, simmer the butter and maple syrup for 2 to 3 minutes. Slowly whisk in the cream and simmer another 2 to 3 minutes, until glossy. Take it off the heat and stir in the salt and vanilla. Let it cool a bit so it thickens, then drizzle it all over. 🤌
Keep it in an airtight container. After the first day, store it in the fridge, where it'll last 4 to 5 days.