Caramel Swirl Chocolate Chip Banana Bread.

The best banana bread recipe studded with chocolate chips and a gooey sweet swirl of easy homemade caramel sauce inside.

Caramel Swirl Chocolate Chip Banana Bread by sallysbakingaddiction.com

Besides peanut butter, there is quite nothing that pairs with chocolate better than caramel.  Sticky sweet caramel and luscious chocolate join forces in this incredibly moist, sweet, dense loaf.  I created this bread for the sole purpose of using my near-death bananas.

When it comes to the bananas used in banana bread, I like to say the browner the better.  Almost too brown/black to eat. Bananas that make you step back and question, “are these really ok to eat?”  The answer is: yes, they are.  Mushy and thick and practically rotten bananas are the secret to an unbeatable moist, dense, and sweet banana bread.

A good banana bread recipe is priceless, but you’ve come to the right place.

I typically use the same base recipe for my banana breads.  The result is always a true banana bread taste, with an incredible soft, “oh-my-god-it’s-melting-in-my-mouth” texture.  And today we’ve got a river of caramel flowing through it and studs of melty chocolate chips.

Caramel Swirl Chocolate Chip Banana Bread by sallysbakingaddiction.com

Making your new favorite banana bread is SO simple.  I mean, you’re going to think you did something wrong by the time you pop it into the oven.  But no, you didn’t.  Simple, straight forward, and approachable recipes are the bread (no pun intended!) and butter of my website.

The batter only takes 5 minutes to throw together.  To start, you’ll need flour, baking soda, salt, and ground cinnamon. Always cinnamon. I can never get enough of it.  The flour I use is white-whole-wheat.  All-purpose flour may be substituted, but the white-whole-wheat makes me feel healthy eating this. ;)

For the wet ingredients: only 1/2 cup of brown sugar, 1/2 stick of butter, eggs, 3 mashed very ripe bananas, yogurt, and vanilla extract.  I love how this recipe does not call for an obscene amount of sugar and butter.  The super ripe bananas provide natural sweetness and the presence of yogurt replaces the need for more butter.  I used 0% vanilla Chobani as the yogurt, but any plain or vanilla yogurt will do here.

Caramel Swirl Chocolate Chip Banana Bread-4

Gently mix the wet ingredients into the dry ingredients. I never use an electric mixer to mix the two together.  Always a whisk or rubber spatula.  While you’ll need a mixer to cream the butter, put that darn thing away in the next step.

For mixing the wet and dry ingredients, I like to say less is more.  Mix the two together *as little as possible,* just enough to get all of the flour pockets out.  Overmixing will give you tough, rubbery banana bread.  Eww… I think I’ll pass on that.

And finally, gently mix in the chocolate chips. I used Nestle dark chocolate morsels because they are my weakness, but milk chocolate or semi-sweet will be just fine.

Oh! The caramel. Let’s not forget about that…

Caramel Dipped Pretzels

It’s practically the same caramel recipe I used in my Loaded Caramel Dipped Pretzels.  I say practically because I used more heavy cream today than before – I wanted a thinner caramel sauce for the banana bread’s center.  Also, please note that the photo you see above from my pretzel post is more than you’ll make in the recipe I post below.  ;)

Ok, are you ready for how easy this homemade caramel sauce is? It’s easier than making the banana bread batter!  Get out a saucepan, heat some soft caramel candies and heavy cream over medium-low heat, and stir it around until the caramels are melted.  That’s it. You’re done.  Now it’s time to add the caramel to the batter.

Pour half of your banana bread batter into your loaf pan.  Layer it with the easy homemade caramel sauce. Top with the remaining batter.  Grab a knife and swirl the caramel sauce around. Sprinkle with a few more chocolate chips to complete the outfit:

Caramel Swirl Chocolate Chip Banana Bread by sallysbakingaddiction.com

The bread takes anywhere from 45-55 minutes.  I covered the loaf with aluminum foil about halfway through the baking process to avoid the top from browning too much. Some of the caramel will bubble up the edges and in the corners.  You’ll know the banana bread is done in the oven when you insert a toothpick in the middle and it comes out clean (with maybe some caramel on it). ;)

Besides seeing a few spots of caramel sauce on the top of the bread, unsuspecting bread taste-testers will be pleasantly surprised to find a melty, gooey river of caramel sauce inside.

Hidden caramel swirls? What a treat!

Caramel Swirl Chocolate Chip Banana Bread by sallysbakingaddiction.com

Perhaps a little too decadent for breakfast but let me tell ya… I didn’t mind waking up to a piece of this beauty last weekend. Just wait until you taste the caramelized edges where the caramel bubbled up the edges during bake time. Whoa. Heaven.

May I even suggest a scoop of vanilla ice cream on top?  You didn’t hear that from me.

Caramel Swirl Chocolate Chip Banana Bread by sallysbakingaddiction.com

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Caramel Swirl Chocolate Chip Banana Bread

The best banana bread recipe studded with chocolate chips and a gooey sweet swirl of easy homemade caramel sauce inside.

Yield: 1 loaf

Ingredients:

  • 2 cups white whole wheat flour (or all-purpose flour)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • 4 Tablespoons (1/2 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup plain or vanilla yogurt (I used vanilla greek yogurt)
  • 1 teaspoon vanilla extract
  • 3/4 cup dark chocolate chips (or semi-sweet, or milk chocolate)

Easy Caramel Sauce

  • 25 soft caramel candies, unwrapped
  • 3 Tablespoons heavy cream

Directions:

Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. Scrape down the sides as needed. With a spoon, whisk, or spatula, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick. Fold in the chocolate chips, leaving a few aside to sprinkle on top of the bread.

Make the caramel sauce next. In a medium saucepan, stir caramels and heavy cream over medium-low heat just until caramels are melted. Remove from heat and allow to cool for about 1 minute.

Spoon half of the banana bread batter into prepared loaf pan. Drop spoonfuls of caramel sauce on top. Cover with the remaining batter. With a knife, swirl the batter around allowing some of the caramel to come up to the top. If caramel sticks to the knife, just scrape it off and put back on top the batter if desired. Sprinkle the top with the few chocolate chips that you set aside.

Bake for 25 minutes uncovered. Remove from oven and cover with aluminum foil. Bake for an additional 20-30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan by running a sharp knife around the sides to get any caramel off. Cool completely on the wire rack. Bread stays fresh in an airtight container at room temperature for 7 days.

*This banana bread, like most, tastes best the next day after the flavors have melded together. You'll love it!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

A few more favorite banana bread recipes:

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

 

Chocolate Glazed Banana Bread Muffins

Chocolate Glazed Banana Bread Muffins

 

Nutella Swirled Peanut Butter Banana Bread

PB Nutella Banana Bread

 

White Chocolate Mango Banana Bread

White Chocolate Mango Banana Bread

 

Baked Banana Bread Donuts with Dark Chocolate Glaze

Banana Bread Donuts

 

Dark Chocolate Raspberry Banana Bread (my favorite!)

Dark Chocolate Raspberry Banana Bread

 

 

   

124 Responses to “Caramel Swirl Chocolate Chip Banana Bread.”

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    Erin @ The Spiffy Cookieposted February 21, 2013 at 3:36 pm

    Holy crap caramel in banana bread? Love!

    Reply

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    Ashley @ Wishes and Dishesposted February 21, 2013 at 3:43 pm

    Love that you used yogurt in this! I know what my 3 rotting bananas on my counter are going to be used in :)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:35 pm

      Ashley, you will LOVE this bread! And yes, yogurt is a must. It makes the bread even softer, more tender, and more moist!

      Reply

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    Erin @ Texanerin Bakingposted February 21, 2013 at 3:44 pm

    I’m happy I’m not the only one who uses (almost) rotten bananas! I actually have to cut away the ends because they’re moldy. Maybe that’s not advisable but it’s how I roll. :)

    And caramel?! In banana bread? Whaaat. It looks perfect! So gooey and naughty. ;)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:38 pm

      Erin, I rot the bananas forever! That’s how I roll too. =) They are so soft and the peel just falls off. I love baking banana bread with VERY spotty brown bananas!

      Reply

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    Anna @ Crunchy Creamy Sweetposted February 21, 2013 at 3:49 pm

    I just know I will have to make few loaves because there is no way one will be enough! Love the caramel swirl! We are stuck in the house for few days due to the Winter storm and there will be lots of baking going on. Adding this bread to the list :)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:41 pm

      banana bread would solve my winter blues for sure! stay warm Anna! I think you’d LOVE this bread!

      Reply

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    Rachel @ Baked by Rachelposted February 21, 2013 at 3:52 pm

    Love the caramel swirl and honestly so thrilled to not see a PB-Banana recipe. It’s basically torture when those come about since we can’t have it in the house anymore. Chocolate and caramel ftw :)

    Reply

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    Joy @ Baking-Joyposted February 21, 2013 at 3:54 pm

    Love this banana bread Sally! Great minds think alike as I’ve got banana nutella cupcakes to post tomorrow :-) I had one banana left, so decided to put it in the freezer to try making a peanut butter banana smoothie one day this week :-) My favourite banana bread recipe uses yoghurt as well, love the texture it gives!

    Reply

    • Sallyreplied on February 21st, 2013 at 8:42 pm

      Joy, that is TOO funny! I love banana and nutella together!! And the pb banana smoothie sounds incredible. I make those sometimes too!

      Reply

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    Anna {Herbivore Triathlete}posted February 21, 2013 at 4:05 pm

    Banana bread is my favorite quick bread! I buy bananas just to rot them too, ha ha.

    My family loves my go-to recipe and are not too happy when I try to make a new version. Chocolate chips? Yay for me, they say no. Nuts? Sure I say, they say no. Naysayers be damned, I bet they couldn’t resist caramel in their banana bread. (I still have to make your raspberry version, raspberries are my most favorite berry in the world! And if the family doesn’t like it then more for me, mwahaha!!)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:44 pm

      Chocolate chips and nuts sound spectacular. In fact, I love a good banana nut bread Anna! Oh the raspberry version – words can’t even describe how much I love that one. I think it’s my all time favorite EVER! And more for you indeed =)

      Reply

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    Julianne @ Beyond Frostingposted February 21, 2013 at 4:05 pm

    Oh my gosh, I love the caramel swirl in the middle! There is nothing better than taking a bite into some ooey gooey caramel! I also swear by any bread that has chocolate chips in it, from banana to zucchini!

    Reply

    • Sallyreplied on February 21st, 2013 at 8:45 pm

      Chocolate chip zucchini bread sounds out of this WORLD Julianne! I need to try that!

      Reply

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    Colleen @ What's Baking in the Barbershop?!posted February 21, 2013 at 4:27 pm

    I love having an awesome, base bread recipe and then “dressing it up” in different ways! You’ve done it again with this delicious recipe, Sally – the caramel swirl looks amazing :)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:47 pm

      Thanks Colleen! Yes, having a “master” recipe to doll up in every which way is like finding gold! Especially with cookies ;)

      Reply

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    Kammie @ Sensual Appealposted February 21, 2013 at 4:37 pm

    Oh wow, this banana bread is one of a kind – special, seriously, it’s making me drool so badly. Chocolate, CARAMEL and banana?! Wow.

    Reply

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    Rachel {studio cuisine}posted February 21, 2013 at 4:55 pm

    Sally, this looks HEAVENLY! Looks like I need to head out to the store and buy some bananas right.this.second.

    Reply

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    Lizzieposted February 21, 2013 at 4:59 pm

    For “normal” banana nut bread I always stick with Martha Stewart’s recipe. It is pretty similar to your base, I think. For exciting varieties, I like your raspberry and dark chocolate chip banana bread and your banana muffins with cinnamon chocolate chip streusel. Joy the Baker’s cookbook has a banana bread with bourbon in it, pretty great! I also love Sunny Anderson’s Sunny Morning Muffins, and I think you would too! They have strawberries, blueberries, one banana, walnuts, lemon zest, cinnamon and nutmeg. They’re great!!

    Reply

    • Sallyreplied on February 21st, 2013 at 8:49 pm

      Oh my goodness Lizzie, I need to try a bourbon banana bread!! Wow. That sounds incredible. And those sunny morning muffins too. So many berries and flavors. I need to get my hands on that recipe!

      Reply

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    Elaine @ Cooking to Perfectionposted February 21, 2013 at 5:07 pm

    I too buy bananas for the sole purpose of seeing them turn brown so I can use them in recipes. And a river of caramel running through the center of the bread is a treat indeed. I didn’t know you could make banana bread look so decadent and scrumptious, but you definitely did with that caramel. I’m half surprised it is not a river of peanut butter, but I’m sure you are already are making up that recipe as I type this. :)

    Reply

    • Sallyreplied on February 21st, 2013 at 8:50 pm

      Elaine… oh my gosh… a river of peanut butter!!!! I’m not already making that but I certainly wish I was right now!! I need to buy more bananas. ;) Love your thinking girl!

      Reply

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    Avery @ Southern Belle Living Wellposted February 21, 2013 at 5:21 pm

    Oh dear I really should stop reading your blog…you give too many amazing ideas! This sounds positively DELIGHTFUL.

    Reply

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    Caleyposted February 21, 2013 at 5:44 pm

    Oh Sally, thanks for this great recipe! After an awful, tiring, busy-as-heck day, I didn’t think I’d have the time to relax and check my blogroll ;) but I’m so glad I did! This is gorgeous and sounds so delicious. Bananas are the only fruit I don’t like…but I LOVE banana bread! Caramel makes everything better too. I’m thinking of a butterscotch sauce also…yum. :D

    Reply

    • Sallyreplied on February 21st, 2013 at 8:53 pm

      Hey Caley! So sorry you had such a bad day! Keep your chin up, maybe tomorrow will be brighter for ya. And WHOA butterscotch sauce!!! Now why didn’t I ever think of that?!

      Reply

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    Averie @ Averie Cooksposted February 21, 2013 at 6:44 pm

    No I didn’t know it was Natl B.B. Day! Wow, that’s awesome b/c I have like 10 recipes for it. Lol

    Your bread is gorgeous. That swirl of caramel…oh boy. It’s like a sweet, brown river running through. Better you than me, unwrapping all those caramels. I once made a 30 caramel recipe and wanted to quit before I started. lol The last thing I made like that was the Little Debbie Star Crunch bars and smartened up and used those caramel bits for the first time.

    Anyway, the barely melted choc chips, the caramel river, the nearly rotten :) bananas…yes, this is a keeper!

    Reply

    • Sallyreplied on February 21st, 2013 at 8:58 pm

      I knew you would LOVE this Averie!! I thought of you, especially with all that caramel! Oh and you need to celebrate banana bread day. I mean you’re like the queen of it!

      Reply

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    Jennifer @ Peanut Butter and Peppersposted February 21, 2013 at 7:29 pm

    I have to laugh about the ripe bananas! I have them in my cupboard and my Husband always want to throw them out. I tell him no, I’m making banana bread. His face is always priceless because he grosses out at the thought of a terribly over ripe banana. You are sooooooo right, it is perfect to use in banana bread. Speaking of banana bread, yours looks amazing! I love the caramel in it! So perfect!!! Love the recipe!!

    Reply

    • Sallyreplied on February 21st, 2013 at 9:01 pm

      lol I think I creep out anyone who comes to my apartment with how brown the bananas are. and they are SO fragrant! I love making banana bread. :) Thanks Jennifer!

      Reply

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    Dorothy @ Crazy for Crustposted February 21, 2013 at 7:31 pm

    Oh, I love it Sally! I’m a sucker for banana bread. I should have known that there was a day for it!

    Reply

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    Meredithposted February 21, 2013 at 8:01 pm

    As delicious as this looks, I’m so glad I don’t like banana bread! Give me a day to breathe;). Just to let you know, I just made your monster cookies, chocolate chip cookies, blueberry muffins, AND the peanut butter saltine toffee for our ‘Fat Friday’ at work tomorrow!

    Reply

    • Sallyreplied on February 21st, 2013 at 9:03 pm

      yum! so many of my favorites. I hope you guys enjoy Fat Friday! I need to incorporate something like that. Another excuse to bake!

      Reply

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    Cassie | Bake Your Dayposted February 21, 2013 at 8:08 pm

    I absolutely love that little bit of caramel in the center of this. Such a great idea!

    Reply

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    Jenna@LittleKitchenBigFlavorsposted February 21, 2013 at 8:32 pm

    Caramel inside banana bread – what will you think of next, Sally!? What a great idea!!

    Reply

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    Georgia @ The Comfort of Cookingposted February 21, 2013 at 9:07 pm

    This looks incredibly delicious, Sally! You always knock me off my chair!

    Reply

    • Sallyreplied on February 21st, 2013 at 9:25 pm

      You are SO sweet Georgia! Well ya know what? You do the same to me with your beautiful photos and recipes. =)

      Reply

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    Mimi @ Culinary Coutureposted February 21, 2013 at 9:23 pm

    I have an idea! You could send me a few slices of this to celebrate on Saturday ;) Btw, I made your giant death by chocolate cookie–in loooooove!

    Reply

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    Ari @ Ari's Menuposted February 21, 2013 at 9:38 pm

    Okay, we need to talk about that piece of banana bread in the front of most of the pictures. More specifically, that little spot where there is no bread, but a small hole filled entirely with caramel. I would eat all around the outside of this piece so I could save that little spot for last. Maybe it makes me a freak, but I am obsessed with that little caramel pocket!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:00 am

      Ha! It was the prettiest piece of caramel-y banana bread in the loaf, so I shot it again and again ;)

      Reply

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    S. @ The Captivating Lifeposted February 21, 2013 at 9:56 pm

    Yummm. I made some banana chocolate chip muffins the other day that I’ll be blogging about soon, but I wish I’d thought to put caramel in them! That sounds SO good. I’ll have to try this!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:01 am

      You’ll have to try putting caramel into them next time S!

      Reply

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    Elizabeth @ Confessions of a Baking Queenposted February 21, 2013 at 9:58 pm

    Guilty as charged I only buy bananas to see them rot to a ugly brown/black color as well. A non baker would look at them and be disgusted at the thought of using them! Not us!

    I absolutely love caramel and bananas. I have done a salted caramel banana bread but have not added chocolate chips too it, yet! Ha! I love banana bread for breakfast, mid morning snack, lunch, afternoon pick me up, dinner and midnight snack! LOL Banana bread is amazing at a chocolate fondue night as well, banana bread dipped in melted chocolate is SOOO good!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:03 am

      Salted caramel banana bread sounds amazing Elizabeth! I feel like banana bread is acceptable any time of day. This one is more decadent than most, but that didn’t stop me. =)

      Reply

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    angela @ another bite pleaseposted February 21, 2013 at 10:07 pm

    i first have to say i am so happy to see you used caramel candies…i’ve tried making homemade carmel a few times and wahwah…failure at its finest…and i have a bag of caramels that need using up that i’ve had since the fall. now i so not patiently wait for some of my bananas to get nice and brown and soft then this banana bread will be smelling up kitchen wonderfully…we love all varieties of banana bread. can’t wait to try!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:05 am

      Caramel candies make an impeccable caramel sauce that is so easy to work with. And not to mention… it’s so easy to make! I love all banana bread varieties too =)

      Reply

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    Regina @ SpecialtyCakeCreationsposted February 21, 2013 at 10:12 pm

    The caramel swirl addition looks soo good!

    Reply

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    Nicole @ youngbrokeandhungryposted February 21, 2013 at 10:22 pm

    I love that you keep track of the food holidays, I can never keep up with them! Banana bread was on my brain today and when I saw you posted this recipe, I went straight to my kitchen to make it. Holly Crap! It’s amazing. The caramel swirl is such a sweet surprise. I’ll be shocked if it last till morning.

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:06 am

      You made it already! That’s fantastic Nicole, thank you so much for letting me know! I’m glad you love it. It’s one of my favorite banana bread recipes yet.

      Reply

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    Monicaposted February 21, 2013 at 10:28 pm

    Whenever I have bananas and I start thinking “hmmm…maybe I can’t use it anymore” is when I get the best banana bread. I have to remind myself whenever in doubt. My favorite banana bread recipe is one from Molly over at Orangette. I found it in her book and it also uses yogurt and is just divine with chocoalte chips- and the riper the bananas, the more sublime it turns out. Yours looks like an amazing version!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:07 am

      If you think a banana is too dark to eat, then yes… when in doubt… make banana bread! That’s what I always do. :) Thank you Monica!

      Reply

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    Katyposted February 21, 2013 at 11:12 pm

    Hi dear! Question – is your basic bb recipe everything here minus choc chips and caramel? I want to just make a basic banana bread. I used to eat it all the time for breakfast and forgot about it until just now! And since I know no one will have a better recipe than you….figured I’d ask!

    Xoxo

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:27 am

      Katy! Yep, my go-to banana bread recipe is this recipe but minus caramel and chocolate chips. You will LOVE it. Sometimes I add walnuts! =)

      Reply

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    Heather @French Pressposted February 21, 2013 at 11:21 pm

    i had no idea about banana bread day – I just made some with caramel – but no chocolate:( your loaf looks so good, I may just have to go buy some more bananas

    Reply

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    Jessposted February 21, 2013 at 11:28 pm

    I love the look of that creamy caramel swirl in the bread – you’re right, Sally – peanut butter is amazing with bananas and chocolate, but caramel really takes the “cake”!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:30 am

      Hey Jess! Every time I make a recipe with chocolate and caramel I go… why don’t I do this more often? I have a cookie recipe with caramel and chocolate next week! =)

      Reply

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    jodye @ chocolate and chou fleurposted February 22, 2013 at 12:04 am

    I haven’t made banana bread in such a long time, and I just remembered how amazing it is. Love the caramel and chocolate swirled through this version. The chocolate raspberry would probably be my favorite, too. I also buy bananas not for eating fresh, but for freezing and blending into smoothies and/or letting rot and using in baked goods, oatmeal, etc. Justin’s (my boyfriend) mom habitually buys way too many bananas and always pawns them off on me. I never complain!

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:32 am

      Oh Jodye, you have to try the raspberry dark chocolate version. It’s probably my favorite banana bread EVER. I never eat bananas fresh – always frozen in my smoothies or baked into breads! I would never complain getting some free leftover bananas. There will always be a bread or smoothie to make =)

      Reply

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    Caddieposted February 22, 2013 at 1:01 am

    Oh my word – look at that little caramel puddle sitting in that slice! You are dangerous Sally, downright dangerous! I love it! :D

    Reply

    • Jannellereplied on February 24th, 2013 at 1:15 am

      Sally, I have a neighborhood produce store that sells as much locally grown foods as they can. No local bananas tho. Lol. But I do look for a plain brown sack that has a handwritten $1.00 on it and full of old spotted half rotten bananas. SCORE!!! Too many? They freeze just fine. Tomorrow they will be thawed and backed in this bread!

      Reply

      • Sallyreplied on February 24th, 2013 at 5:46 pm

        Hey Jannelle! Sometimes I wish I could find “banana bread bananas” at the store instead of waiting days for them to ripen! My store only has green ones! I’m jealous of the brown sack of perfect bananas you can find. :) ENJOY this bread!!

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    Anna @ Hidden Poniesposted February 22, 2013 at 1:10 am

    Isn’t it funny how valuable those gross bananas are? I remember my mom hoarding bananas until they were beyond edible so she could bake with them :)

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:36 am

      Hey Anna – yes, exactly! They are so valuable! I never have rotting bananas around when I crave banana bread. So now I try to keep them around all the time!

      Reply

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    Moposted February 22, 2013 at 1:36 am

    it’s like you’re reading my mind….or my kitchen… i have had 3 brown bananas and caramels laying around on the counter for a week …AWESOME !

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:44 am

      Well then Mo, it’s perfect! :)

      Reply

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    Kelly @ Hidden Fruits and Veggiesposted February 22, 2013 at 8:44 am

    I bought a ridiculous amount of bananas yesterday (like… 12). I must’ve been hungry at the store. I’ve been using bananas all over the place lately, but I haven’t had banana bread in a while (and definitely not with a caramel swirl! One of the best kinds of swirls). Sounds soooo yummy

    Reply

    • Sallyreplied on February 22nd, 2013 at 10:47 am

      Kelly, that’s not ridiculous!! I buy bananas in bulk too. I let them brown on the counter for several days and then peel, chop them up, and freeze them for smoothies or throw them into banana bread. :) Caramel IS the best kind of swirl, you are right! Thanks Kelly!

      Reply

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    Jessica@AKitchenAddictionposted February 22, 2013 at 9:12 am

    Love the gooey caramel swirl! And, of course, the chocolate chips! Perfect banana bread!

    Reply

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    Mariaposted February 22, 2013 at 10:10 am

    Yay for banana bread! Can’t wait to try this recipe!

    Reply

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    Chandra@The Plaid and Paisley Kitchenposted February 22, 2013 at 10:17 am

    Oh My! This looks amazing! Yours totally looks way better than the bread I made. Thank heavens I am not posting mine until later in March. Ha Ha Ha! I am going to make this one next time!

    Reply

    • Sallyreplied on February 22nd, 2013 at 11:03 am

      Oh stop Chandra! I’m sure your bread is fabulous. =)

      Reply

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    Miss @ Miss in the Kitchenposted February 22, 2013 at 10:36 am

    Loving this banana bread! I could eat banana bread every day!

    Reply

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    Meghan @ After the Ivy Leagueposted February 22, 2013 at 10:42 am

    Caramel and chocolate banana bread? Gah. Delicious. I haven’t made banana bread in way too long, it’s one of my favorites too I really need to get baking!

    Reply

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    Meagan @ Scarletta Bakesposted February 22, 2013 at 11:00 am

    I SO love all the stuff going on in this bread. Caramel sauce on bananas baked in bread?!? Genius.

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    Chung-Ah | Damn Deliciousposted February 22, 2013 at 11:11 am

    I’m always on the hunt for different kind of banana bread recipes because I love snacking on them in the morning. This here seriously looks so perfect. I mean any excuse to have caramel for breakfast, right?

    Reply

    • Sallyreplied on February 22nd, 2013 at 12:29 pm

      Haha caramel for breakfast. My thoughts exactly. =) Happy Birthday girl!

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    Annie @ Annie's Nomsposted February 22, 2013 at 12:08 pm

    The ever increasing list of things I need to make from your blog is not going to do any good to my waistline!! Haha, I love banana bread and caramel so I’m sure I’d love them together!

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    Carla @ Carlas Confectionsposted February 22, 2013 at 12:31 pm

    I was so glad to see that you and Erin use practically rotten bananas too, because I have right now that are right about there! I really need to use them up! I am seriously loving this with the caramel swirled in. So amazing!

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    Jess @ On Sugar Mountainposted February 22, 2013 at 12:53 pm

    SALLY – how am I supposed to decide which kind of banana bread to make now?? I was totally set on the cinnamon swirl one, but then I could go nutella…and now caramel?!? My stomach is utterly confused (in the most delicious way possible lol)

    Reply

    • Sallyreplied on February 22nd, 2013 at 1:40 pm

      I know, it’s a tough decision Jess!!! Whatever you choose though, know it will be a winner. :)

      Reply

    • Sallyreplied on February 22nd, 2013 at 2:09 pm

      Jess! I just tried to comment on your post about the orange creamsicle cupcakes but my browser didn’t show a “post” button to actually send it through! I wanted you to know how much I love creamsicle EVERYTHING! And cupcake everything too of course. Those cupcakes were made for me. ;)

      Reply

      • Jess @ OnSugarMountainreplied on February 23rd, 2013 at 11:00 am

        Thanks so much Sally! It means a lot that you left another reply here since you couldn’t comment over there on my blog. :) And they are so citrusy and sweet I feel like you’d LOVE them!

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    Ashleyposted February 22, 2013 at 1:34 pm

    I’m not usually a huge fan of banana bread but with chocolate chips AND a caramel swirl??? I think this is something I could get behind. I always love a good swirl : )

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    Eva @ Eva Bakesposted February 22, 2013 at 2:23 pm

    I have a stash of frozen bananas and may need to break them out for this awesomely decadent banana bread. I’m pretty sure I could eat the caramel alone with a spoon. Love it!

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    luv what you doposted February 22, 2013 at 9:48 pm

    I love that you added caramel! You have the BEST ideas!

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    Stephanie @ Eat. Drink. Love.posted February 23, 2013 at 12:12 am

    Oh, Sally, I am madly in love with that caramel swirl!

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    Emily @ Life on Foodposted February 23, 2013 at 6:31 am

    My husband has currently started eating the browning bananas. It is a pain. I need to start buying double. Hopefully he won’t start eating double.

    Reply

    • Sallyreplied on February 23rd, 2013 at 11:33 am

      Hey Emily! haha! Yes, I would start buying double and putting notes on them like Do not eat! That’s what I have to do! :)

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    Amy Tongposted February 23, 2013 at 11:58 am

    Oh my, your banana bread looks so inviting and decadent. I love those caramel swirl going through the loaf, so gorgeous. I have a few ripe banana that need to used up quickly. This would be perfect timing for the National Banana Bread day….which I have no idea of until I read your post. :P Thanks for sharing this delicious recipe.

    Reply

    • Sallyreplied on February 23rd, 2013 at 1:19 pm

      I love having ripe bananas on hand! :) And happy national banana bread day! I hope you enjoy this bread if you make it. Thanks Amy!

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    Sarah K. @ The Pajama Chefposted February 23, 2013 at 1:47 pm

    mmm, perfect! sounds amazing sally.

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    Nancy P.@thebittersideofsweetposted February 23, 2013 at 2:35 pm

    Never thought of adding caramel to banana bread! Gotta try this!

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    Wendyposted February 23, 2013 at 3:52 pm

    Sally, it is official. You ARE the Swirl Queen. I would have sworn I already possessed the ultimate banana bread recipe, until I saw this. Oh, my. Another must-try. Thanks!

    Reply

    • Sallyreplied on February 23rd, 2013 at 4:02 pm

      swirl queen! I am honored to be crowned that. :) Thank you Wendy!!

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    Ashley @ Kitchen Meets Girlposted February 23, 2013 at 5:25 pm

    Sally, I think you love banana bread as much as I do! I have a banana/caramel recipe scheduled for Monday, but I’m totally drooling over yours. It looks so soft and gooey and PERFECT! I’m definitely trying this version next time.

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    Chantalposted February 23, 2013 at 8:46 pm

    Hello Sally!
    Just wanted to let you know that I baked this wonderful banana bread this afternoon and it was a HIT with all my family! I was P-E-R-F-E-C-T!
    Thank you so much. I can’t wait to try your other recipes!

    Chantal

    Reply

    • Sallyreplied on February 24th, 2013 at 5:43 pm

      Hey Chantal! Wow, that is SO nice to hear!! I love this banana bread and I’m so happy you made it!

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    Laura Dembowskiposted February 24, 2013 at 8:21 pm

    That look wonderful, Sally! Caramel makes everything better! This isn’t too decadent for breakfast but an excuse to wake up to dessert :)

    Reply

    • Sallyreplied on February 24th, 2013 at 9:06 pm

      I love that Laura! An excuse to wake up to dessert!

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    Suzan @ The Lazy Suzanposted February 26, 2013 at 8:24 am

    That looks super yummy!!

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    angela @ another bite pleaseposted February 27, 2013 at 5:57 pm

    just pulled this out of the oven…ugh it is killer to wait to cut into…but the house smells awesome!!!!! :-)

    Reply

    • Sallyreplied on February 27th, 2013 at 6:37 pm

      YAY!!! Angela, let me know how you like it! I know… waiting for it to cool is torture!

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    Julie @ There and Back Againposted May 20, 2013 at 6:07 pm

    Hi Sally! I just found your blog for the first time because I was searching Pinterest for a great banana bread recipe and found this post. I tried this recipe this afternoon (without the caramel swirl because I was just going for basic) and it turned out wonderfully! Not too dense, not too dry… it also got a nice rise on the top which my banana bread never seems to do. Perfect and delicious! Thanks!

    Reply

    • Sallyreplied on May 20th, 2013 at 7:48 pm

      I love this banana bread – just as a simple banana bread or with chocolate chips. I’m so glad you tried it and loved it, Julie! Thanks for letting me know.

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    Deniseposted June 5, 2013 at 11:31 pm

    Hi Sally! I am really looking forward to making this tomorrow… bananas almost perfectly black. :) I hope you can give me some tips on a substitute for your caramel sauce. I don’t have any caramels in the house, but I do have a jar of Dulce de Leche caramel creme spread in the fridge, and a package of butterscotch chips in the cupboards. Any thoughts?

    Reply

    • Sallyreplied on June 6th, 2013 at 6:49 am

      You could definitely use about 1/3 cup o f the dulce de leche, but I’m not sure if the dulce de leche will just sink to the bottom of the bread. I would just use butterscotch chips instead! About 1/2 cup.

      Reply

      • Denisereplied on June 6th, 2013 at 9:45 am

        Thanks Sally. Will the butterscotch chips harden after baking? Perhaps I could also use the Caramel syrup (ice cream and dessert topping) in my fridge?

        • Sallyreplied on June 6th, 2013 at 11:10 am

          If the caramel syrup is thin, do not use that. The butterscotch chips will not harden, just as they do not harden if you bake them in cookies.

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    Jessicaposted August 16, 2013 at 12:42 pm

    Sally! I made this before work this morning as a Happy Friday gift for my co-workers… so amazing! Next up, the peanut butter nutella version! But that special loaf will be for my own personal stash! Can’t wait…. :-)

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    Blue123posted October 2, 2013 at 12:43 am

    Hi Sally, do you think I could make this recipe in mini loaf pans? Im assuming it may work for 2 mini loaves…If so, would you change anything? Baking temperature, perhaps?

    Reply

    • Sallyreplied on October 2nd, 2013 at 6:11 am

      Baking the bread in smaller pans wouldn’t change the oven temperature, just the bake time. Since I’ve only used 1 larger loaf pan, I’m unsure of the time. I would just keep your eyes on it and check with a toothpick for doneness. Enjoy!

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    Heatherposted November 17, 2013 at 11:10 am

    what are the caramel candies you used in this recipe?

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    Breeposted January 9, 2014 at 7:01 pm

    Made this yesterday and wow! Amazing!!! :) I couldn’t make it with the caramel swirl bc I didn’t have have the ingredients but I’ll make sure to make it with the swirl next time! Thankyou so much Sally for sharing such awesome recipes! :)

    Reply

    • Sallyreplied on January 10th, 2014 at 6:22 am

      Very glad you tried this banana bread. It’s a favorite Bree. I’m excited for you to try it with the caramel next time. You’ll love it!

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    Fayeposted March 14, 2014 at 10:40 am

    Hi Sally, I am trying to look for a really, really good base B/Bread recipe that I can “healthify” (to suit times where I shouldn’t overly indulge :)). I have done the following to this recipe:
    1c Oat flour, 3/4c White Whole Wheat flour, 1/4c Spelt flour, 2Tbspns Flaxmeal (for all the flours)
    2oz (equiv to 4 Tbspns) Coconut Oil (instead of butter)
    I saw that your Nutella B/B has baking soda and powder whereas this recipe calls for only the soda – what is the difference in the texture of the bread? Should I add any baking powder to my dry ingr? And because I am using oat flour here (gluten free), would I benefit from adding some b/powder for rise purposes? I do also have Xanthan Gum in my pantry. If you ever get a chance, can you please briefly explain what each of these do in baked goods? I know that explanation probably could get long and complicated. Thank you in advance!

    Reply

    • Sallyreplied on March 14th, 2014 at 11:31 am

      Hi Faye! I don’t have many tips for you to bake this bread with “healthier” alternatives, especially subbing oat flour for any of the all-purpose. I do not have adequate experience baking with xanthan gum, but I can tell you that baking soda and powder are used in my bread recipes for leavening. If an acidic agent is present, I use baking soda. If not – baking powder is used. Here are some of my healthier recipes if you’re interested: http://sallysbakingaddiction.com/category/healthy-recipes/

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    Ksenijaposted March 14, 2014 at 5:18 pm

    This is amazing! Everything I love in one recipe. I made my own version of there here : http://www.heelsandbuns.com/banana-mama-bread-банановый-кекс-с-шоколадом/
    Hope you’ll like it.
    x
    K

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    Annaposted April 7, 2014 at 3:53 pm

    This looks delicious! I’m going to make banana bread for the first time when the bunch of bananas i’ve got sitting on the counter is finally ripe enough and I think its going to be this recipe :D
    Since i am going to make the caramel sauce from your cookbook for another recipe anyway, I wanted to ask whether I could use it for this one as well. If possible, how much do I need?
    Btw is it possible to make “unsalted” caramel sauce if I just use slightly less salt?
    Thanks!

    Reply

    • Sallyreplied on April 7th, 2014 at 6:35 pm

      Hey Anna! Yes – just do not add salt to the salted caramel recipe. I would use about 1/3 cup. That sounds like enough in my mind when I think about it. Enjoy!

      Reply

      • Annareplied on April 8th, 2014 at 4:16 pm

        Thank you!
        I’m going to make it on saturday and I bet it’s going to taste awesome ;D
        Btw I’m going to try the glazed apple bread from your cookbook tomorrow, I’m reallly looking forward to it. I love your cookbook!

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