This Pumpkin Spice Caramel Banana Bread takes pumpkin spices along with caramel gooey goodness, in a super simple banana bread turns out to be ohh so delish!!
When I think of decadent fall baking treats that make everyone go wild…the first thing that comes to mind is this Pumpkin Spice Caramel Banana Bread, a new family favorite!
After much hunting and researching for the perfect recipe to try for this recipe I finally found it. My old recipe I had scribbled down a long time ago and loved it.
I have a huge binder of nicely printed out recipes I’ve made. I also have my mom’s old recipes that she had written many, many years ago. Sometimes things don’t get put back in there proper place and you know you have it somewhere.
Well that’s the frantic hunt I was on. After turning everything upside-down I finally found it.
At some point I had given up and started looking for a new recipe, but none really sounded right. Then I came across an article from the Dallas News, this started making me nervous.
This poor girl tried several recipes, looking for the right one, and finally contacted a professional chef to answer questions about getting the bread out of pan without it sticking.
Little did I know there are whole forums on this discussion. Well I’m happy I paid some attention when my Mom baked. I didn’t know there was such turmoil over such things.
So I’ve included a picture of what your pan should look like before pouring your batter in.
I guess it’s been a while since I made this, but anyway this is the one, the right one. I had it all along.
It was just tucked away in one of those folder side pockets, of course the last place you look is where it turned up.
I haven’t a clue where it originally came from. I mean it’s not rocket science, but if something works that’s what I’d rather start with.
This is important because I wanted to add a couple new ingredients this time. I had these little caramel bits like chocolate chips only caramel. So some caramel gooey goodness, along with pumpkin spice, in a super simple banana bread turns out to be ohh so delish!!
What can you serve with this Pumpkin Spice Caramel Banana Bread?
- Make the slices a bit thinner, and serve with vanilla ice cream to make a Pumpkin Spice Caramel Banana Bread A La Mode!
- For a complimentary fall flavor, we recommend drinking this Caramel Apple Cider Mimosa
- Use light-colored metal pans, preferably aluminum. Dark pans absorb the heat and often result in burnt loaves. Don’t be lured by the nonstick finish. Proper greasing of the pan will prevent sticking.
- Glass pans are worse. Glass will act as an insulator and often burn the bread. An old-fashioned aluminum pan works best.
- Feel free to add in any types of nuts you would like. Walnuts or pecans would be the PERFECT addition to this Pumpkin Spice Caramel Banana Bread
If you LOVE this Pumpkin Spice Caramel Banana Bread recipe, try this Bailey’s Pumpkin Spice Latte OR these Pumpkin Nugget Flavor Bombs!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
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- 2 cups all purpose flour + extra to coat pan
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice (I used McCormick)
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter + 1 Tablespoon to coat pan
- 3/4 cup light brown sugar
- 2 large eggs beaten
- 6 mashed bananas
- 1/2 cup caramel bits (I used Kraft Caramel Bits)
- 1 teaspoon vanilla
- Adjust oven rack to lower middle
- Preheat oven to 350
- In a large bowl, combine all dry ingredients and mix by hand
- Mix in mashed bananas, butter, eggs and vanilla beating until smooth
- Add caramel bits and stir in
- Pour into a properly greased bread pan (smear butter over entire inside of your pan and cover with flour, tap all around and discard excess (approx 9x4x4)
- Bake 60 - 65 minutes or until browned and toothpick inserted in middle comes out clean (check at about 55 minutes ovens may read different)
- Remove from oven and cool loaf in pan on a wire rack until cool enough to handle, about 15 to 20 minutes. Remove loaf from pan and cool completely on a wire rack.
Use light-colored metal pans, preferably aluminum. Dark pans absorb the heat and often result in burnt loaves. Don't be lured by the nonstick finish. Proper greasing of the pan will prevent sticking. Glass pans are worse. Glass will act as an insulator and often burn the bread. An old-fashioned aluminum pan works best. - Susan Reid, a chef and baking expert on staff at King Arthur Flour
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 496Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 77mgSodium 320mgCarbohydrates 91gFiber 5gSugar 49gProtein 7g
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