Caramel Macchiato Banana Bread

Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50-60 minutes


For the Banana Bread:

  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed coffee, cooled
  • 1/4 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Caramel Macchiato Drizzle:

  • 1/4 cup caramel sauce
  • 2 tablespoons strong brewed coffee, cooled
  • Whipped cream (optional, for serving)
  • Chopped caramel candies (optional, for garnish)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix until well combined.
  3. Add Eggs and Flavorings: Add the eggs and vanilla extract to the banana mixture. Mix until the eggs are fully incorporated.
  4. Add Coffee and Milk: Pour in the brewed coffee and milk. Mix until the liquids are well combined with the banana mixture.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the batter comes together. Be careful not to overmix.
  7. Pour into Pan: Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cooling: Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
  10. Prepare the Drizzle: In a small bowl, whisk together the caramel sauce and brewed coffee until smooth and well combined.
  11. Drizzle and Serve: Once the banana bread has cooled, drizzle the caramel macchiato mixture over the top. Allow the drizzle to set slightly.
  12. Garnish and Enjoy: Before serving, you can garnish the banana bread with dollops of whipped cream and chopped caramel candies for extra flavor and texture.

Chef’s Tips:

  • Use overripe bananas for the best banana flavor and natural sweetness.
  • Make sure the brewed coffee is cooled before adding it to the batter.
  • If you’re a fan of nuts, you can add chopped walnuts or pecans to the batter for added crunch.
  • The caramel macchiato drizzle can be adjusted to your preference. Add more coffee for a stronger coffee flavor or more caramel for sweetness.
  • This banana bread can be stored at room temperature for a day or two, or in the refrigerator for longer freshness. Just make sure to cover it properly to prevent it from drying out.

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