Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, browned
  • 3/4 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup salted caramel sauce
  • 1 cup powdered sugar
  • 1 tbsp strong brewed espresso
  • 1 tbsp heavy cream
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. Brown the butter in a saucepan over medium heat until it foams and turns golden brown; remove from heat immediately.
  3. Whisk the instant espresso powder into the hot browned butter to bloom the coffee flavor.
  4. In a large bowl, mash the bananas until smooth and stir in the browned coffee-butter, brown sugar, egg, and vanilla.
  5. Sift the flour, baking soda, and salt directly into the wet mixture and gently fold together with a spatula until no streaks of flour remain.
  6. Pour half of the batter into the prepared pan.
  7. Drizzle half of the salted caramel sauce over the batter using a spoon.
  8. Top with the remaining batter, then drizzle the remaining caramel on top.
  9. Use a knife or skewer to gently swirl the caramel into the bread in a figure-eight motion.
  10. Bake for 50–60 minutes until a toothpick inserted into the center comes out clean.
  11. Whisk together powdered sugar, brewed espresso, heavy cream, and a pinch of salt to create the glaze, then drizzle over the cooled loaf.