It feels like I have been making banana since forever and since overripe bananas are something we all have to deal with at some point, I figure I am not alone. I haven't really played around with the recipe much since it has become such a staple. Sure, I have added a cup of chocolate chips a time or two, but for the most part it has been the same old recipe. Since October is National Caramel Month, I felt it was time to up my game. Salted caramel has been quite the craze and it seems like "swirled" anything is quite popular so here goes my attempt to join the world of salted caramel decadence.
Chocolate Banana Bread with Salted Caramel Swirl
by Inspired by the Seasons
- 3 large ripe bananas
- 1 c sugar
- 1 egg, room temperature
- 4 T butter, melted and cooled
- 1 1/2c all purpose flour
- 1 tsp each salt and baking soda
- 1/3 c cocoa powder
- 1/4 c caramel sauce with 1/4 tsp salt added or make your own
Preheat oven to 325 degrees. Lightly grease a 9" x 5" loaf pan, set aside.
In a bowl, mash bananas, you should have 1 cup. Beat in sugar then egg and butter. In another bowl, stir together flour, salt and baking soda; add to banana mixture and stir until flour is moistened. Take one cup of the mixture and set aside. Add 1/3 c cocoa powder to remaining mixture and put in prepared pan, spread into an even layer. Make a shallow well about 2" wide and 1" from each end. Take caramel sauce and warm to a spreadable consistency, not too runny otherwise it will sink to the bottom of the batter, spread into the well. Take reserved batter and smooth over the top of the caramel. Take a knife or skewer and run from side to side and end to end to incorporate the caramel. Bake for 60 to 75 minutes. Do a toothpick test for doneness, keeping in mind that the caramel will stay moist. Cool on rack for 10 minutes before removing from pan.