Category: BREAD

Moist, buttery banana bread meets the rich decadence of salted caramel in this irresistible twist on a classic. Salted Caramel Banana Bread is the sweet comfort bake your kitchen needs.

Each bite is soft, sweet, and laced with caramel warmth—finished with a drizzle of silky homemade sauce. Perfect for cozy mornings, weekend brunches, or late-night treats.

Caramel-Infused Goodness: Main Ingredients in Salted Caramel Banana Bread

• Mashed bananas – Naturally sweet and ultra-moist, bananas are the soul of the bread.
• Salted caramel sauce – A rich, buttery swirl adds luxurious depth and gooey, golden ribbons throughout.
• All-purpose flour – The sturdy backbone holding this loaf’s soft crumb together.
• Unsalted butter – For richness and a tender texture that melts in your mouth.
• Brown sugar – Deepens the caramel flavor while keeping everything moist.
• Eggs – Give structure and stability for a perfectly risen loaf.
• Baking powder & baking soda – A leavening duo ensuring a soft, fluffy crumb.
• Vanilla extract – Rounds out flavors with a hint of warmth and sweetness.
• Heavy cream – Key to achieving that ultra-smooth, luscious caramel sauce.

How to Make Salted Caramel Banana Bread

Start by simmering the salted caramel sauce until thick and golden—this liquid gold is both mixed into the batter and reserved for that final, glossy drizzle.

Cream the butter and sugar until fluffy, then beat in the eggs, milk, and vanilla. Fold in the dry ingredients gently before adding mashed bananas and that irresistible caramel swirl.

Bake until the kitchen smells like heaven and a tester comes out clean. Cool, drizzle, slice—and try not to eat the whole loaf in one sitting.

Sweet Baking Secrets & Caramel Twists

For extra depth, let your bananas get very ripe—the blacker the peel, the sweeter the taste. You can enhance the banana flavor further with a touch of cinnamon or nutmeg.

Want more texture? Stir in chopped walnuts or dark chocolate chips. For a salted caramel mocha vibe, add a tablespoon of instant espresso powder to the batter.

Don’t overmix once the flour goes in—this ensures a tender, bakery-style crumb. And make sure the caramel sauce is cool before folding it into the batter to avoid curdling.

Keeping It Fresh: Storing Your Salted Caramel Banana Bread

Wrap any leftover banana bread tightly in plastic wrap or place in an airtight container at room temperature. It’ll stay soft and moist for up to four days.

To freeze, wrap slices individually for easy grab-and-go treats—just thaw at room temperature or microwave for 20 seconds. Reheat the caramel sauce separately and drizzle right before serving for that fresh-baked flair.

Leftover sauce should be stored in the fridge. When ready to use, microwave in short bursts until pourable and smooth.

Salted Caramel Banana Bread

A delectable twist on classic banana bread, this recipe marries the richness of salted caramel with the soft, moist texture of ripe banana-infused loaf. Topped with a luxurious drizzle of homemade salted caramel, each slice offers a comforting yet indulgent dessert experience.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Ingredients

  

Salted Caramel Sauce

• 1/2 cup 120ml heavy cream
• 1/2 tsp salt
• 1/4 cup 57g salted butter
• 1 cup 220g brown sugar, packed

Banana Bread

• 1/4 cup 60ml milk
• 2 tsp baking powder
• 1/2 cup 114g unsalted butter, softened
• 2 cups 250g all-purpose flour
• 1 cup 245g mashed bananas
• 1/2 cup 120ml salted caramel sauce
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 3/4 cup 150g granulated sugar

Instructions

 

• Combine the butter, brown sugar, heavy cream, and salt in a small saucepan over medium-high heat, stirring often until the sugar completely dissolves and the mixture reaches a boil.
• Lower the heat and let the sauce simmer undisturbed for 5 minutes.
• Take the saucepan off the heat and transfer the caramel to a heatproof jar to cool.
• Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by greasing it thoroughly.
• In a large mixing bowl, cream the softened butter with granulated sugar using an electric mixer until fluffy. Incorporate the eggs, then blend in the milk and vanilla extract.
• Gradually add the flour, baking powder, and baking soda to the mixture, stirring until nearly incorporated. Gently fold in the mashed bananas and salted caramel sauce until the batter is just combined.
• Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center emerges clean.
• Allow the bread to cool before garnishing with an extra drizzle of caramel sauce.

Notes

Wrap the banana bread or store it in an airtight container at room temperature for up to 4 days.
Refrigerate any leftover caramel sauce; reheat briefly in the microwave (15–30 seconds) to re-liquefy before serving.

Cheesy Jalapeño Shortbread is a mouthwatering, savory twist on the classic cookie, delivering buttery richness with a spicy, cheesy kick in every bite. Perfect for gatherings or snacking, this recipe pairs bold flavors with a melt-in-your-mouth texture.

Whether served alongside soups, tucked into lunchboxes, or enjoyed on their own, these flavorful shortbreads bring a satisfying balance of heat and comfort that will keep everyone reaching for just one more.

Star Ingredients for Cheesy Jalapeño Shortbread

• All-purpose flour – The sturdy base that gives these shortbreads their classic, tender crumb.
• Cold unsalted butter – Essential for creating that irresistible, flaky texture and rich flavor.
• Cheddar or Pepper Jack cheese – The heart of the recipe, infusing every bite with creamy, melty goodness and a hint of spice.
• Fresh jalapeño peppers – Adds a bright, spicy pop that cuts through the richness perfectly.
• Egg – Binds everything together, ensuring the shortbreads are soft yet structured.
• Salt – Enhances all the flavors and balances the richness of the butter and cheese.

Let’s Make Magic: How to Craft Cheesy Jalapeño Shortbread

Start by blending the flour and salt in a large bowl, then cut in the cold butter until the mixture becomes crumbly. Stir in the beaten egg to begin bringing the dough together.

Next, fold in the grated cheese and finely minced jalapeños, mixing until evenly combined. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the fridge for one hour to let the flavors meld.

Once chilled, preheat your oven to 400°F. Roll the dough into 1-inch balls, spacing them on a prepared baking sheet. Gently flatten each ball with the bottom of a mug or glass.

Bake for 14-18 minutes, until the edges just start to turn golden. Allow them to cool slightly on the pan before transferring to a wire rack to cool completely.

Tips and Flavor Twists for Cheesy Jalapeño Shortbread

For extra depth, try mixing smoked paprika into the dough for a subtle smoky flavor. If you prefer a milder spice, remove the seeds from the jalapeños before mincing.

For an even cheesier bite, blend two types of cheese, like sharp cheddar and Monterey Jack. You can also experiment with different peppers, like serranos for more heat or poblano for a milder, earthy flavor.

Want a fun twist? Add a touch of finely chopped chives or green onions to the dough for a fresh, herbal pop that complements the cheese beautifully.

Keeping Them Fresh: How to Store Cheesy Jalapeño Shortbread

Once cooled, store the shortbreads in an airtight container at room temperature for up to five days. They also freeze beautifully — just place them in a zip-top freezer bag and store for up to two months.

To reheat, simply pop them in a 300°F oven for 5-7 minutes to revive their buttery crispness without drying them out.

Cheesy Jalapeño Shortbread

Crisp, buttery shortbreads infused with the bold flavors of sharp cheese and spicy jalapeño, perfect for a savory snack or appetizer.

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Prep Time 1 hour hr 30 minutes mins

Inactive Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Ingredients

  

• 2-3 fresh jalapeño peppers finely minced
• 1/2 teaspoon salt
• 1 egg lightly beaten
• 2 cups grated cheddar or pepper jack cheese
• 1 1/2 cups all-purpose flour
• 8 tablespoons 1 stick cold unsalted butter, cubed

Instructions

 

• In a large mixing bowl, whisk together the flour and salt until evenly distributed. Cut the cold, cubed butter into the flour mixture using a pastry cutter or two forks until the texture becomes crumbly and dry. Incorporate the beaten egg into the dough, stirring until just combined. Add the grated cheese and minced jalapeños, folding gently to evenly disperse throughout the mixture. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up. Preheat the oven to 400°F. Roll the chilled dough into 1-inch balls and arrange them on a baking sheet that has been either greased or lined with parchment paper, spacing them 2 inches apart. Press down on each dough ball with the flat bottom of a mug or jar to slightly flatten. Bake in the preheated oven for 14 to 18 minutes, or until the edges of the shortbreads begin to turn a light golden brown. Let them rest on the baking sheet for 5 minutes post-baking before transferring to a wire rack to cool completely.

Notes

Shortbreads can be stored in an airtight container at room temperature for up to 5 days. Adjust the number of jalapeños to modify the spice level according to preference.