When I’m feeling like I need a decadent dessert or an indulgent comfort food that will really bring me that richness and specialness I crave, this Caramel Chocolate Chip Banana Bread is the one recipe that gives me exactly what I need. It is not like your mama’s bake sale banana bread.
Don’t get me wrong – I L-O-V-E LOVE banana bread of ever variety. But something about this particular version feels more like a Nigella Lawson than a Jamie Oliver, if you know what I mean. It’s sweet and rich and delicious, and it is so gosh darn satisfying without feeling overwhelming.
I’ve had some banana breads that feel more like cake, and I’ve had others that really do feel like bread (shudder). But this one is exactly what a banana bread should be – crumbly and light, not too dense, but still moist and delicious.
You can use caramel sauce right out of a jar for this, or you can make your own if you want. Either way, you’re going to end up with a perfect banana bread you will absolutely LOVE.
All this said, this recipe is super easy, low effort and with minimal cleanup.
Here’s what you’ll need:
- 3 ripe bananas
- 1 tsp baking soda
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup melted butter
- 1 ½ cup flour
- ⅓ – ½ cup mini chocolate chips
- 4 tablespoons caramel sauce
To begin, you’ll want to mash your bananas to your desired consistency. I personally like to leave them a bit chunky. It gives it that traditional “banana bread” flavor.
Then, in a large bowl, mix your bananas, baking soda, flour, sugar, egg, vanilla and melted butter until evenly combined.
Stir in chocolate chips. You can use regular chocolate chips if you like, but I like the mini ones. You could also use chocolate chunks or shavings or even change up the specific type of chocolate.
Spray nonstick on a standard size loaf pan, and pour half your batter into it. I use a glass or ceramic pan most of the time, but metal is fine, too.
Drizzle 2 tablespoons caramel sauce over the top, and swirl with a knife to marble.
Repeat with the second half of batter and caramel.
Bake at 350 degrees for 45 minutes to an hour. Look for a really nice glossy brown top to your bread and that a knife or skewer stuck into the center comes out clean.
Remove from your loaf pan to let cool slightly. Serve while still warm.
I love the caramelized nooks and crannies on the top of the loaf. They’re shiny and sweet and chewier than the rest of the bread. The sides and bottom are a bit drier and have a smaller crumb, with an almost burnt toffee taste that I very much enjoy. And the inside is a moist, cakey texture with chunks of banana and chocolate spread throughout.
In a word, this loaf is perfect. It is not super sugary but gently sweet and rich. It hits all the taste buds and leaves you feeling absolutely satisfied in just one slice.
You can drizzle it with a bit of extra caramel sauce if you fancy it, or add a dollop of freshly whipped cream, a scoop of vanilla ice cream or spread it with some butter. However you choose to serve it, it is delicious.
- ● 3 ripe bananas
- ● 1 tsp baking soda
- ● ¾ cup sugar
- ● 1 egg
- ● 1 tsp vanilla extract
- ● ⅓ cup melted butter
- ● 1 ½ cup flour
- ● ⅓ - ½ cup mini chocolate chips
- ● 4 tablespoons caramel sauce
- Mash bananas to desired consistency (I like to keep them a little chunky)
- Combine bananas, baking soda, flour, sugar, egg, vanilla, and melted butter in a large bowl and mix until evenly blended.
- Stir in chocolate chips.
- Spray nonstick on a standard size loaf pan, and pour half your batter into it.
- Drizzle 2 tablespoons caramel sauce over the top, and swirl with a knife to marble.
- Repeat with second half of batter and caramel
- Bake at 350 degrees for 45 minutes to an hour.
- Serve warm.
Serve with a drizzle of caramel, a scoop of ice cream, some whipped cream or even some butter.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 210Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 175mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 3g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.