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Caramel & Coffee Banana Bread

Caramel & Coffee Banana Bread is the perfect marriage of a tender & moist coffee flavoured banana bread topped with a brown sugar glaze. It's eggless, whole wheat and without refined white sugar - an easy one bowl recipe!
Course Dessert
Keyword banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings 1 9"x 5" Loaf
Author Noopur

Ingredients

Banana Bread

  • 80 ml oil - 1/3 cup
  • 100 g light brown sugar - 1/2 cup packed
  • 60 ml Greek yoghurt - 1/4 cup
  • 1 tbsp instant coffee granules
  • 1 tsp vanilla extract
  • 110 g whole wheat flour - 1 cup minus 1.5 tbsp
  • 15 g cornflour - about 1.5 tbsp
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed bananas - 3 medium or 4 small bananas

Glaze

  • 85 g unsalted butter
  • 70 g light brown sugar
  • 1 tsp vanilla extract
  • pinch salt

Instructions

  • Preheat your oven to 160C. Prepare a 9"x 5" loaf pan either with butter or cooking spray or with parchment paper that slightly hangs outside for easy removal later.
  • Sift together whole wheat flour, cornflour, baking powder, baking soda and salt at least 2-3 times to aerate. Keep aside.
  • In a large bowl, mix together oil, yoghurt, sugar, instant coffee and vanilla and whisk till combined.
  • Sift in the dry ingredients and gently mix until combined. Do not overmix.
  • Add the mashed bananas and mix until combined. 
  • Pour the batter into the loaf pan and smooth the top. Bake it at 160C for 40-50 minutes until the centre is set and a toothpick inserted in the centre comes out clean, or with a few moist crumbs, but no batter. If you feel the bread is browning too much on the top, tent it with a foil after about 30 minutes in the oven.
  • Allow bread to cool in pan on a wire rack while you make the glaze.
  • In a small saucepan, add the butter, brown sugar and salt. On a low heat, simmer the mixture for about 2-3 minutes till it thickens. Add the vanilla and stir in.
  • Let the glaze cool a little before pouring on top of the bread (still inside the pan). Spread it out evenly with the help of a spatula.
  • Allow the glaze to set a little (about 10 minutes) before removing the whole bread from the pan. Cool the bread completely on a wire rack before slicing and serving.
  • This banana bread can be stored at room temperature in an airtight container for 5-6 days. You can also freeze the bread for up to 6 months.