Salted Caramel Banana Bread
- Stine Andersen
- Dec 2, 2025
- 2 min read
Updated: Dec 9, 2025
This vegan salted caramel banana bread is soft, moist, and packed with banana flavour. Topped with a simple vanilla frosting and swirls of homemade coconut caramel, it’s sweet, a little salty, and totally irresistible.
Ingredients:
Banana Bread
3 medium bananas (make sure they're ripe!)
80ml neutral oil or melted vegan butter
100g brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
185g plain flour
100g vegan chocolate chips (optional)
1–2 tbsp plant milk only if needed (if batter feels too thick)
+ Vanilla frosting for topping, i used Betty Crocker vanilla frosting
Caramel
85 g white/caster sugar
85 g brown sugar
170 g coconut cream
1 tsp salt
1 tsp vanilla extract (optional)
Instructions:
Banana Bread
Preheat oven to 175°C (350°F).
Grease and line an 18×18 cm baking tin.
Mash bananas until mostly smooth. Whisk in the sugar, oil, and vanilla.
Add baking soda, baking powder, salt, and cinnamon. Mix lightly. Add flour and fold in gently, stop as soon as it’s combined. Fold in the chocolate chips.
Spread into the tin and smooth the top.
Bake 20-30 minutes, checking from about 18 minutes. A toothpick should come out clean (melted chocolate is okay).
Cool 10 minutes in the pan, then move to a rack to finish cooling.
Once the banana bread has cooled, spread the vanilla frosting evenly on top and swirl it around. Drizzle the cooled caramel over the frosting and swirl that in as well. Slice, serve, and enjoy the most delicious vegan salted caramel banana bread.
Caramel
Use a tin of coconut milk or cream. Chill it in the fridge (or 10–15 minutes in the freezer) so the thick cream rises and firms up. Scoop out 170 g of the thick cream, leaving the liquid behind.
Gently heat the cream in a small pot or microwave until hot (not boiling) and set aside. Put both sugars into a saucepan over medium heat. Let them melt and caramelize without stirring, swirl the pan if needed. When the sugar is fully melted and a deep amber color, slowly pour in the hot coconut cream while whisking. The sugar may seize and go hard, this is normal.
Place the pan back on medium heat and whisk until all the sugar chunks melt into a smooth caramel. Add a pinch of salt and vanilla extract if using. Simmer for a few minutes depending on how thick you want it.
Pour the caramel into a warm, heat-safe bowl or jar and let it cool, it will thicken more as it cools. Store in the fridge for up to two weeks, reheating gently if it firms up
How To Store Salted Caramel Banana Cake
Store the banana bread in an airtight container in the fridge for up to 5 days. The frosting and caramel might firm up a little, but it’s still soft and delicious. You can also freeze slices for up to 2 months, just thaw at room temperature before serving.
