Banana Caramel Spice Bread

Banana Caramel Spice Bread is everything you love about classic banana bread, but elevated with rich dulce de leche swirls and a warm spice blend that feels like a cozy hug. With each bite, you’ll taste the perfect harmony of ripe bananas, velvety caramel, and cinnamon-laced warmth.

This bread is irresistibly soft and moist, thanks to sour cream in the batter, while the dulce de leche ribbons create a stunning marbled effect that makes every slice a little different from the last. Perfect for breakfast, afternoon coffee, or even as a dessert, it’s as versatile as it is beautiful.

Interestingly, dulce de leche originated in Latin America and has been treasured for centuries as a sweet indulgence made by slowly heating sweetened milk until it caramelizes. Pairing it with banana bread isn’t just delicious — it’s pure genius.

Bake it once, and you’ll see why this recipe is destined to become a favorite for both casual bakers and seasoned pros.

Recipe Yield: 10 slices

INGREDIENTS

1 ½ cups mashed ripe bananas (about 3 large)
½ cup unsalted butter, melted
¾ cup light brown sugar, packed
2 large eggs, room temperature
1 tsp pure vanilla extract
¼ cup dulce de leche, plus extra for swirling
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
½ cup sour cream

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

2. Mix wet ingredients:
In a large bowl, whisk together melted butter, brown sugar, eggs, and vanilla until smooth. Stir in mashed bananas and dulce de leche until combined.

3. Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.

4. Make batter:
Add dry ingredients to wet mixture in two additions, alternating with sour cream, beginning and ending with dry. Stir gently until just combined — do not overmix.

5. Swirl for flavor:
Pour half the batter into the prepared pan. Drop small spoonfuls of dulce de leche on top, swirl lightly with a knife. Add remaining batter and repeat swirl on top for a beautiful marbled look.

6. Bake and cool:
Bake 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Helpful Tips to Perfect This Recipe

• Choose Extra-Ripe Bananas: Black-speckled bananas add natural sweetness and depth to the bread.
• Don’t Over-Swirl: Too much swirling will blend the dulce de leche into the batter instead of creating visible ribbons.
• Measure Flour Correctly: Lightly spoon flour into your measuring cup and level it off to avoid a dense loaf.