Caramel-Topped Banana Bread

How to Easily Make Banana Bread with Walnuts, Banana Slices, and Caramel

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Banana bread is one of the most classic baked goods one can think of- and it’s also the easiest to make. I always find that my family has overripe bananas that would be going to waste, but they are really just waiting to be turned into something tastier. When one smells banana bread being baked, they can’t help but crave it. This recipe is similar to my last banana bread recipe, although I have improved it with a caramel topping, along with a dried banana garnish. This banana bread recipe is simple in both ingredients and the process, as you can do it in no time without expensive kitchen equipment.

Caramel-Topped Banana Bread Recipe


Like most baked goods, this banana bread can be easily frozen for long-term storage and come out like it was just baked. Wrapping the bread in saran wrap and then in foil, then popping it into the freezer will allow the bread to have the freshness sealed in, and stay good for around 3 months. Defrost the bread in the fridge for a day, and when ready to eat, just microwave a slice and it’s ready to be eaten.

This recipe can be cooked in either a large loaf-pan, or can be cooked into cupcake liners. The cupcake banana bread is easy to handle, which makes it perfect for little kids, or for a snack when you’re on the go. For the toppings, I used halved walnuts and dried banana chips, which look good in addition to tasting good along with the homemade caramel drizzle.

When making the caramel, I found using the candy thermometer is very important, as it helped me make sure I was cooking the caramel correctly. Since making caramel is a very precise thing, it’s important to get it to the right temperature, or else your caramel’s consistency might be to thick or too thin.

I find that banana bread’s perfection lies in its simplicity- it’s extremely easy to cook, easy to eat, and can be made for any number of meals. It’s a great light breakfast, is perfect for desert, can be easily taken as a to-go snack, and is a good bulk food. My son loves to take a couple of loaves to college for snacks during late-night study sessions and for when he doesn’t have time to make breakfast, as it’s as easy as cutting and heating the bread and it’s ready. The bread can also be eaten with toppings, as my young daughter loves to eat banana bread with nutella on it as a desert or an after-school snack. This recipe can also be baked into muffins, by using a muffin pan instead of a loaf pan. If you have a bunch of bananas that seem like they are going to waste, it’s easy to make them into three or four loaves of banana bread that you and your family will love.

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