I love baking a few loaves because they quickly vanish!

Caramel-glazed banana bread is a delightful twist on a classic favorite, bringing together the comforting flavors of ripe bananas and the rich, buttery sweetness of caramel. This recipe has its roots in the heart of the Midwest, where banana bread has long been a staple in family kitchens. The addition of caramel glaze elevates this humble treat into something truly special, reminiscent of the caramel apples we used to enjoy at county fairs. It's a perfect way to use up those overripe bananas sitting on your counter, transforming them into a warm, inviting loaf that fills your home with the most irresistible aroma.

This caramel-glazed banana bread is a versatile treat that pairs beautifully with a cup of freshly brewed coffee or a glass of cold milk. For a special brunch, serve it alongside a fruit salad or a dollop of whipped cream. It's also delightful as an afternoon snack, perhaps with a handful of nuts or a slice of sharp cheddar cheese to balance the sweetness.

Servings: 8-10 servings

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/4 cup sour cream
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
1/2 cup caramel sauce, store-bought or homemade

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Mix in the mashed bananas and sour cream until well combined.

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

Gradually add the dry ingredients to the banana mixture, stirring just until combined. If using, fold in the chopped walnuts.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Once the bread is cool, drizzle the caramel sauce over the top, allowing it to pool and coat the surface.

For a nut-free version, simply omit the walnuts. You can also add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced variation. If you prefer a homemade caramel sauce, melt 1/2 cup of sugar in a saucepan over medium heat, stirring until it turns a deep amber color, then add 1/4 cup of heavy cream and a pinch of salt, stirring until smooth. Let it cool slightly before drizzling over the bread.