Caramel Banana Bread Bars with Salted Caramel Swirl
I always have a surplus of overly ripe bananas sitting in my fruit bowl. I have good intentions when buying them at the store - 'need to eat more fruit, slice one into my yogurt, pack one in my daughter's lunch'. However, that forgotten bunch of bananas ends up turning brown too quickly and looks unappetizing to eat. Sound familiar? Problem solved! This gooey, moist Salted Caramel Banana Bread Bar recipe will end your over-ripe banana conundrums.
Easy to make
The beauty of this bakery-style recipe is that you can prep all the ingredients (like mashing the bananas, combining the dry ingredients) the day before. Then, on the day of, mix the batter and bake. You can use your favorite store-bought caramel sauce or make my thick and decadent, homemade Salted Caramel Sauce for the ultimate caramel banana bread.
What Makes These the Best Banana Bread Bars
This simple from-scratch recipe combines two delicious flavors: caramel and banana for an indulgent and deeply flavorful bite-sized snack. It freezes well and is perfect for brunch or an after-school snack. Loaded with pecans, their crunchy texture is a nice contrast to the chewy and soft crumb of the banana bread. Topped with a caramel drizzle, this recipe takes banana bread to another level! The salted caramel provides richness and cuts a bit of the sweetness, making it a delicious, sweet, and salty treat.
Ingredients for making moist Banana Bread Bars
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 add structure.
Mashed Bananas: Add natural sweetness and moisture, providing the bars their signature banana flavor. 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: Swirled into the batter and brushed on top—it melts into every layer for that irresistible sweet-salty combo.
Pecans: Provide a little crunch and 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 they 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.
- 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 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 gives you more surface area to add the caramel drizzle and pecans. I love this baking pan with the straight sides as opposed to some that have angled sides.
Storing and Serving Suggestions
Once your Salted Caramel Banana Bread has cooled, use the parchment paper draped over the sides to act like a sling to easily remove the banana bread from its pan. To cut into bars, you may wish to chill the banana bread in the refrigerator for 30 minutes for nice, clean edges when cutting.
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.
They also freeze very well! Wrap individual bars in plastic wrap and put them in a zippered freezer bag. They can be frozen for up to 3 months.
Salted Caramel Banana Bread Bars: FAQ's
Yes, you can add in 1/2 cup of chocolate chips for a chocolate chip banana bread.
Yes, my recipe can be frozen just like any classic banana bread. If you want to make a double batch or have leftovers, wrap individual bars in plastic wrap and place them in a zippered freezer bag. They can be frozen for up to 3 months. Once thawed, you will need to add more caramel sauce to them before serving.
Yes, you can bake this using a loaf pan; however, you will have leftover batter. Ideally, you should have two loaf pans and then divide the batter equally between them.
Salted Caramel Banana Bread Bars
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 store-bought 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 four 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 Bread Bars as much as my family and I do. If so, I'd love to hear how they turned out for you!
More deliciousness awaits with new recipes coming weekly! Stay tuned, and thank you very much for being here from the humble beginnings of A Spiced Life.
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