Banana Bread Bars with Salted Caramel Swirl
These Banana Bread Bars with Salted Caramel Swirl are everything I love about caramel banana bread - soft, gooey, and topped with a rich caramel drizzle and toasted pecans. Here is what makes this recipe so good:
- Good way of using overripe bananas, giving these bars maximum flavor and moisture
- A nice combination of sweet and salty with ribbons of homemade caramel throughout
- Toasted pecans add a nutty flavor and perfect crunch
- Feels bakery-worthy, but easy enough to make this caramel banana bread at home
- The banana caramel combination is a perfect flavor duo in baking. Make it using my salted caramel sauce, or use store-bought if short on time.
There is always a surplus of overripe bananas in my fruit bowl. I buy them with the best of intentions - 'need to eat more fruit', 'pack one in my daughter's lunch' - but somehow they ripen too fast and end up limp and lifeless. Sound familiar? This caramel banana bread bar recipe is the sweet, gooey solution. Swirled with salted caramel and topped with pecans, it's the most delicious way to rescue those forgotten bananas.
Why You'll Love These Banana Bread Bars
These bars feel like banana bread brownies thanks to their rich, gooey texture. With the moist bite of a brownie and the deep flavor of caramelized banana bread, this from-scratch recipe bakes up much like a banana sheet cake - but with a decadent twist. The salted caramel swirl finds its way into every bite you take. A next-level snack, this Salted Caramel Banana Bread is everything you didn't know you needed in a banana bread bar.
Table of contents
Ingredients
Flour: Provides structure and stability to the bars by forming the base of the batter.
Baking Soda: Acts as a leavening agent, helping the bars rise and stay soft.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter: Always use unsalted; that way, you can control the amount of salt you add.
Brown Sugar: Sweetens the bars while adding moisture and depth with a subtle caramel note.
Eggs: Bind everything together and adds structure.
Mashed Bananas: Add natural sweetness and moisture. The riper, the better!
Fresh Bananas (sliced): I like adding these on top for visual appeal and that extra bit of banana flavor.
Salted Caramel: Make my homemade version or purchase your favorite store-bought one.
Pecans: Provide a crunchy texture and a nutty flavor. If you're not a fan of nuts, you can omit them.
How to Make Salted Caramel Banana Bread Bars
1. In a large bowl, whisk together the flour, baking soda, and salt until combined.
2. Cream the butter and brown sugar until light and fluffy, then beat in the eggs, one at a time.
3. Once the mixture is smooth, add the mashed bananas.
4. Slowly add the dry ingredients, mixing until just combined. Don't overmix!
5. Spread the banana batter evenly into a parchment-lined baking pan.
6. Swirl salted caramel into the batter for ribbons of gooey goodness.
7. Top with banana slices and pecans for extra flavor and a beautiful finish.
8. After baking, brush on the caramel sauce while the bars are still warm.
Tips for Perfectly Moist Banana Bread Bars Every Time
- Use only Ripe Bananas: Make sure your bananas are very ripe. The riper the bananas, the more sweetness and depth of flavor the bars will have.
- Make a Parchment Paper Sling: Having the parchment paper extend over the sides of the pan makes it easier to remove the banana bread, as it acts like handles.
- To Prevent Sliced Bananas from Discoloring: To stop the bananas from turning brown after they have been cut, brush them with a mixture of equal parts water and lemon juice.
- Prevent the Top from Getting Too Dark: Place your baking pan on the middle shelf of the oven and check on it halfway through the bake time. If the top already appears brown, cover lightly with aluminum foil.
- Swap the Loaf Pan for a Square Baking Pan: A 9x9-inch baking pan provides more surface area, allowing you to add more caramel drizzle and pecans. This baking pan is my go-to because it conducts heat evenly.
Storing and Serving Suggestions
Once it has cooled, remove the banana caramel bread using the parchment paper sling. For clean-cut edges, chill for 30 minutes before cutting into bars.
Cut into 16 equal squares and serve. Any leftovers can be placed in a glass airtight container and kept in the refrigerator for up to 4 days.
Want to freeze them? Wrap individual banana bread squares in plastic wrap and place them in a zippered freezer bag. They can be frozen for up to 3 months. Once thawed, drizzle the banana bread with more caramel sauce over the top before serving.
FAQ's
Yes, you can add in 1/2 cup of chocolate chips for a chocolate chip banana bread. Gently fold the milk or dark chocolate chips into the batter just before transferring to the baking pan.
Yes! You can make this the day before. The flavors in the salted caramel banana bread will intensify after it has sat for a day. However, the caramelized banana topping (ie, the caramelized banana slices) may become soggy if you drizzle the caramel on top too soon. I would recommend adding it just before serving. My homemade caramel sauce can be made well in advance and stored in the refrigerator until needed.
Yes, you can bake this using a loaf pan; however, you will have leftover batter. Ideally, if you have two loaf pans, divide the batter equally between them.
Banana Bread Bars with Salted Caramel Swirl
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
- 1 cup dark brown sugar lightly packed
- 2 eggs room temperature
- 2 ½ cups ripe mashed bananas about 5
- 1 cup salted caramel sauce warmed
- 2 ripe bananas
- ¼ cup pecan halves.
Equipment
Instructions
- Preheat oven to 350°F. Grease and line a 9 x 9-inch square baking pan with parchment paper long enough to extend over the sides as handles.
- Whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter until light and fluffy.
- Add the brown sugar and continue beating until well combined.
- Add the eggs, one at a time, beating before adding the next.
- Add the mashed bananas and stir with a soft silicone spatula until combined. It is normal for the mixture to appear curdled; it will sort itself out when the flour is added.
- Stir in the flour mixture until just combined. It is important not to over-mix the batter.
- Transfer the batter to the prepared baking pan, making sure to get it into the corners.
- Drizzle 1/3 cup of the warmed caramel sauce over the batter. Create caramel ribbons by taking a knife and swirling the caramel into the top layer of the batter,
- Peel and cut the 2 bananas in half lengthwise. Gently push them (cut side up) into the batter.
- Place the pecans between the banana slices, gently pushing them into the batter.
- Place the baking pan on the middle rack of the oven and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center. If it is not quite fully baked, continue baking in 5-minute increments until done.
- Once the banana bread is done, place the pan on a wire cooling rack and brush approximately 1/3 cup of the caramel sauce over the top while it is still warm.
- Allow the banana bread to cool for 15 minutes before removing it from the pan.
- Cut the banana bread into 16 equal bars and drizzle them with the remaining caramel sauce if desired.
- Serve and enjoy!
I hope you love these decadent, yet easy-to-make Salted Caramel Banana Bread Bars as much as my family and I do. If you try them, I'd love to hear how they turned out for you!
More deliciousness is coming your way. Stay tuned, and thank you very much for being here from the humble beginnings of A Spiced Life.
This recipe satisfies my sweet tooth. I love the combination of banana bread with a drizzle of caramel!