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!
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!