Banana Bread with Salted Caramel Glaze

When he was an infant and learning to feed himself, one of the first solid foods the bambino was allowed to have were bananas. He ate them like crazy…A couple a day for several months. I thought it was great–A fruit I didn’t have to “force” him to eat. He liked them so much that on many occasions, I would get the pleasure of sharing them…Even though I dislike bananas about as much as I dislike coconut. But he would get a hurt look on his little face if I tried to refuse them, so in spite of my dislike, I’d eat bananas too.

Banana Bread with Salted Caramel Glaze

About a year ago, I noticed that whenever I’d buy bananas, I’d end up throwing out more than would be eaten. I hate when that happens, so finally I asked the bambino why he stopped eating them. He told me he no longer liked them, but he didn’t want to hurt my feelings by telling me that. I told him I’d rather have hurt feelings than wasted money (even though bananas are fairly cheap), and that I’d appreciate him telling me the truth on these things sooner rather than later. And so, I stopped buying them.

Banana Bread with Salted Caramel Glaze

But when Jay had his bout with his jaw swelling up so horribly, and he was restricted to soft foods until the swelling went down, I thought bananas would be easy enough for him to eat. If babies without teeth can mash them enough to eat them without choking, I figured a grown man could do the same. But we had a couple bananas that browned too much for anyone to eat, so I made Banana Bread. And topped with a Salted Caramel Glaze.

Banana Bread with Salted Caramel Glaze

I’m guessing it’s due to the Salted Caramel Glaze, but the bambino scarfed down two pieces the night I made this, and has been eating it for breakfast each morning. He did tell me that if he’s got peanut butter to dip it in, he’s more inclined to eat a sliced-up banana, so maybe I’ll start buying them with more frequency again.

Yield: 8-12

Banana Bread with Salted Caramel Glaze

Banana Bread with Salted Caramel Glaze
Cook Time 50 minutes
Total Time 50 minutes


[b]For the Banana Bread:[/b]

  • 1 1/2 C flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1 large egg
  • 2 very ripe bananas
  • 3/4 C sugar
  • 1/4 C unsalted butter, melted & cooled slightly

[b]For the Glaze:[/b]

  • 1 C powdered sugar
  • 1/4 C salted caramel sauce (I increase the salt to 1 tsp., rather than just a pinch)
  • 2-4 Tbsp. milk


Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8x4-inch loaf pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Make a well in the center of the flour, and set aside.

In another medium mixing bowl, mash the bananas with a potato masher, leaving a few small chunks. Stir in the egg, sugar, and melted butter.

Pour the liquid ingredients into the dry ingredients all at once, and mix with a wooden spoon just until moistened and combined. Don't over-mix.

Spread the batter into the prepared loaf pan, and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, before removing and cooling completely. Wrap in plastic, and allow to sit overnight, for best flavor.

To make the glaze, in a small bowl, whisk together the powdered sugar, salted caramel sauce, and 2 Tbsp. of milk until the glaze is smooth. If necessary, add additional milk until desired consistency is reached. Drizzle or pour the glaze over the banana bread. Let the glaze harden for 10 minutes before slicing the bread.

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