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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!
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5 from 1 vote

Salted Caramel Coconut Banana Bread

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 20 minutes
Cook Time 50 minutes
Servings 9 servings

Ingredients

Banana Bread

  • 3 large ripe bananas, mashed
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/3 cup melted butter
  • 1/2 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup flaked coconut

Salted Caramel Sauce

  • 1/4 cup butter
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 tablespoon agave syrup
  • 2 tablespoons half and half cream
  • 1/2 teaspoon salt
  • 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!