Salted Caramel Banana Bread


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ripe bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 cup chopped walnuts (optional)

For the Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt


  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. Mix in the mashed bananas and Greek yogurt until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the walnuts, if using.
  6. Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the caramel sauce, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick brown liquid. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Boil for 1 minute, then remove from heat and stir in the salt.
  8. Drizzle the caramel sauce over the cooled banana bread and let it set before slicing
  • 1 teaspoon matcha green tea powder
  • 1 tablespoon hot water
  • 4 ounces white chocolate, chopped
  • 1 cup heavy cream, divided
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Fresh berries and mint leaves for garnish
  1. Dissolve the matcha powder in the hot water, stirring until smooth. Set aside.
  2. Melt the white chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
  3. In a medium bowl, whip 1/2 cup of the heavy cream until soft peaks form. Set aside.
  4. In a separate large bowl, beat the remaining 1/2 cup of heavy cream with the sugar and vanilla extract until soft peaks form. Gradually add the melted white chocolate, folding gently to combine.
  5. Add the dissolved matcha to the white chocolate mixture, folding gently until fully incorporated. Finally, fold in the whipped cream until smooth.
  6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours, or until set.
  7. Garnish with fresh berries and mint leaves before serving.

Enjoy these unique and delicious desserts!

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