Name: Caramel Swirl Chocolate Chip Banana Bread Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: For the Banana Bread:; 2 cups white whole wheat flour; ¾ tsp Baking Soda; ½ tsp salt; 1 tsp ground cinnamon; ½ cup packed light brown sugar; 4 tbsp unsalted butter; 2 large eggs; 1½ cups very ripe banana; ⅓ cup plain yogurt; 1 tsp pure vanilla extract; ¾ cup dark chocolate chips; For the Caramel Sauce:; 25 soft caramel candies; 3 tbsp heavy cream

Photos of Caramel Swirl Chocolate Chip Banana Bread Recipe

How To Make Caramel Swirl Chocolate Chip Banana Bread

Made of caramel and chocolate chips, this chocolate banana bread topped with caramel sauce is a perfect afternoon snack to be paired with hot coffee.

Preparation: 25 minutes

Cooking: 55 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

For the Banana Bread:

2cupswhite whole wheat flour,spoon & leveled, or all-purpose flour
¾tspBaking Soda
½tspsalt
1tspground cinnamon
½cuppacked light brown sugar
4tbspunsalted butter,(½ stick) softened to room temperature
2large eggs
1½cupsvery ripe banana,(about 3 bananas) mashed
⅓cupplain yogurt,or vanilla
1tsppure vanilla extract
¾cupdark chocolate chips

For the Caramel Sauce:

25soft caramel candies,unwrapped
3tbspheavy cream

Instructions

Preheat oven to 350 degrees F (177 degrees C). 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 for 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. The batter will be thick. Fold in the chocolate chips, leaving a few aside to sprinkle on top of the bread.

Caramel Sauce:

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 the 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 it back on top of 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 to 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 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. The bread stays fresh in an airtight container at room temperature for 7 days.

Nutrition

Calories: 408.90kcal
Fat: 16.07g
Saturated Fat: 8.55g
Trans Fat: 0.19g
Monounsaturated Fat: 4.33g
Polyunsaturated Fat: 1.79g
Carbohydrates: 62.32g
Fiber: 5.07g
Sugar: 35.32g
Protein: 7.47g
Cholesterol: 58.82mg
Sodium: 299.51mg
Calcium: 86.28mg
Potassium: 407.17mg
Iron: 2.89mg
Vitamin A: 79.91µg
Vitamin C: 3.11mg

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