All I have to say about these is that they are the BOMB.
Essentially they’re just really good banana bread with, as Barefoot Contessa would say, the “volume turned up”. Turning the volume up is always encouraged in the kitchen. Especially when it involves things like salted caramel.
I took a dozen to work to share, and returned to the break room to find this:
Or as one co-worker said, “They even licked the knife clean!”
Salted Caramel Banana Bread Muffins
Prep Time: 20 minutes
Cook Time: 15-20 minutes
Keywords: quick bread snack breakfast banana
- 3 eggs
- 1 c. brown sugar
- 1/4 c. white sugar
- 1/2 c. butter (1 stick) melted and cooled to room temperature
- 4 overripe bananas
- 2/3 c. applesauce (I use homemade, which is sweetened and spiced already, but unsweetened will work just fine)
- 1 1/2 t. vanilla
- 1/3 c. 2% or full fat greek yogurt (Fage works best!)
- 1 1/2 c. unbleached cake flour
- 1 1/2 c. all-purpose flour
- 1 t. cinnamon
- 1/4 t. ginger
- 1/8 t. cloves
- 1/4 t. cardamom
- 2 t. baking soda
- 1 1/2 t. baking powder
- 1/2 t. salt
- 1/2 c. salted caramel sauce
- 1 T. milk
- powdered sugar
Preheat oven to 350 degrees.
In the bowl of a mixer, whip together the butter and eggs on medium-high speed until the mixture is fluffy and light brown in color (at least a few minutes).
Add in the butter and continue to mix for another minute.
Lower the mixer speed and add in bananas, applesauce, vanilla, and yogurt. Mix until smooth.
In a separate large bowl, whisk together the flours, baking powder, baking soda, and spices.
Fold the dry ingredients into the wet just until everything is incorporated (don’t overmix).
Gently fold in 1/4 c. of the caramel sauce just until it’s swirled into the batter.
Prepare a muffin tin with paper liners and evenly distribute batter into each lined cup, filling them almost to the top.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let them cool for one minute in the pan before removing the muffins to a rack to cool the rest of the way.
To make the caramel glaze, whisk together the remaining 1/4 c. of caramel sauce with about 1 T. of milk and however much powdered sugar you need to make it an easily pourable consistency. It may take some time for the ingredients to incorporate, but the mixture should be smooth when you’re done.
Drizzle the glaze over the cooling muffins. Enjoy right away or store in an airtight container for up to 3 days.
If you’re looking for a good banana bread recipe to try, this is it. Trust me. You can omit the caramel and keep everything else the same if you want the bread on its own. If you have some bananas getting all crazy brown on your counter, put them to use!
I would highly suggest eating one warm out of the oven, slathered with this delicious caramel glaze. You won’t be sorry.
Thanks for reading!