Caramel Banana Bread Recipe - Rachel Cooks® (2024)

This whole wheat caramel banana bread is made with less oil and 100% whole wheat flour. The caramel bits add just the right touch of sweetness.

This year we’re celebrating Christmas with Ben’s side of the family a little early. We decided not to buy gifts for each other because we’re trying to keep things simple, but I can’t come empty-handed because it just feels so weird.

I bought some disposable foil bread pans at the store today. I plan to bake up some little loaves of bread and wrap them up in pretty cellophane. I was planning on my regular whole wheat banana bread but since it’s Christmas and all, I’m thinking of dressing it up with caramel bits.

Or I could do coconut chocolate chip banana bread. Or chocolate banana bread. Or banana bread muffins. Or maybe I have a banana bread obsession?

Truth be told, I live with a bunch of monkeys who eat bananas like they’re going out of style so I’ll be lucky if there are any bananas to use. I go through at least 3 big bunches a week, usually more. Yes, we eat all of these. No, they might not last us through the week. No, I do not live with actual monkeys although sometimes it feels like I live in a zoo.

If I’m all out of bananas, I guess I can make snickerdoodle bread. I always have cinnamon sugar in the house and the triple cinnamon swirl is pretty impressive.

Reasons To Love This Banana Bread

• It’s delicious! The caramel bits add an extra layer of flavor and sweetness. You can find the caramel bits in the baking supply aisle along with chocolate chips, etc.
• This recipe is low in fat. Many quick bread recipes call for up to a cup of oil but I substitute a snack size container of unsweetened applesauce for most of the oil. There’s only 2 tablespoons of oil in this recipe. With four bananas and applesauce, the bread is never dry.
• The bread is made with whole wheat flour. I love the extra flavor whole wheat gives to the banana bread. It also adds nutrition and fiber. You’d never know that it’s whole wheat. If you prefer, all-purpose flour can be substituted or you can use a combination.

Make Ahead and Storage Tips

Storage: Cool the banana bread completely before wrapping in an airtight container or resealable bag. It will keep on the counter for three to four days. For longer storage or if your kitchen is warm, refrigerate the bread.

Make Ahead: This bread freezes well. I almost always double the recipe and wrap one loaf in foil, put it in a freezer zip-top bag, and freeze for up to 3 months. If you prefer, slice the bread before freezing so you can take a slice or two at a time.