This salted caramel coconut banana bread is INCREDIBLY soft, loaded with tons of coconut, and glazed with an absolutely insane salted caramel glaze.--there's no stopping at just one slice!
Prep Time 20minutes
Cook Time 50minutes
Servings 9servings
Ingredients
Banana Bread
3largeripe bananas, mashed
3/4cupcoconut sugar (or brown sugar)
1/3cupmelted butter
1/2cupmilk
2large eggs
2teaspoonsvanilla extract
1-1/2cupswhite whole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1teaspoonground cinnamon
1cupflaked coconut
Salted Caramel Sauce
1/4cupbutter
1/2cupcoconut sugar (or brown sugar)
1tablespoonagave syrup
2tablespoonshalf and half cream
1/2teaspoonsalt
Additional flaked coconut for garnishing
Instructions
Banana Bread
Make the bread: Preheat oven to 350F and grease an 11" loaf pan and set aside.
In a large bowl, beat bananas, sugar, butter, milk, eggs, and vanilla until smooth. Fold in flour, baking powder, baking soda, salt, cinnamon, and coconut until batter is just combined.
Scrape batter into prepared pan and smooth top. Bake banana bread at 350F 50-55 minutes or until a toothpick inserted in middle comes out clean. Cool bread completely on a wire cooling rack. Once cooled, remove from pan.
Salted Caramel Sauce
In a medium saucepan over medium-high heat, melt butter then whisk in sugar, and agave. Bring sauce to a simmer and stir occasionally until thickened and golden. Reduce heat to medium and add cream and salt and cook for 1 more minute.
Remove caramel sauce from heat and immediately pour over cooled banana bread. Garnish top with flaked coconut. Slice bread and enjoy!