Salted Caramel Cashew Banana Bread

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Salted Caramel Cashew Banana Bread-banana bread with a swirl of salted caramel and a sweet and salty cashew streusel topping! This is my new favorite banana bread recipe!

Salted Caramel Cashew Banana Bread Recipe

Maxwell LOVES bananas and eats them like crazy. He is always begging for a nana. I am glad he likes bananas, but he is messing with my banana baking routine. I buy bananas to eat, but I never have the intention of eating them ALL. I buy them so I can eat a few and let the rest turn brown so I can bake with them. I WANT my bananas to turn brown. Maxwell hasn’t figured this out. He wants to eat the entire bunch the second we get home from the store. I try to tell him to wait because good things, better things will happen with the brown bananas, but he is not patient. He wants his nana NOW!

I didn’t want to deprive Maxwell from his precious bananas, so I bought two bunches of bananas at the store. One for Maxwell and one for me. I hid my bunch in the cabinet so he wouldn’t see them. I waited for them to turn brown and then I baked the most glorious loaf of banana bread. This Salted Caramel Cashew Banana Bread is EVERYTHING!

Salted Caramel Cashew Banana Bread Recipe

Banana bread is a classic and one of my favorite things to bake. It is good on it’s own, there is really no need to jazz things up, but you know I like to play around in the kitchen so I created Salted Caramel Cashew Banana Bread. And let me tell you, I am going to have a hard time going back to the classic because this banana bread is SO good!

Salted Caramel Cashew Banana Bread Recipe

I used Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk and it made the banana bread super moist. I know, I used THAT word, but it is! The bread has a swirl of salted caramel sauce and is finished off with a cashew streusel topping!

Salted Caramel Cashew Banana Bread Recipe

The sweet and salty combo is out of this world and I loved the crunch from the cashews. All of the flavors worked so well together! This banana bread is my new favorite! I am going to have a hard time going back to the classic loaf because this recipe is SO good!

Salted Caramel Cashew Banana Bread Recipe

I better hide some more bananas from Maxwell so I can make this Salted Caramel Cashew Banana Bread again! I already want another slice…or two, or three. I think I ate half of the loaf last time. Oops:)

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Salted Caramel Cashew Banana Bread Recipe

Salted Caramel Cashew Banana Bread

Banana bread with a swirl of salted caramel sauce and a cashew streusel topping. This banana bread recipe is the BEST!
5 from 1 vote
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 20 minutes
Servings
1 loaf bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ripe bananas mashed
  • 1/3 cup  Almond Breeze Original Almondmilk Cashewmilk
  • 3 tablespoons salted caramel sauce

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons cold butter cut into pieces
  • 1/2 cup cashew halves or pieces

Instructions

  1. Preheat the oven to 350F degrees. Grease a 9x5 loaf pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. With a mixer, cream together the butter and brown sugar on medium speed, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and mashed bananas. With the mixer on low, mix in half of the dry ingredients. Add the milk, once milk is combined mix in the rest of the dry ingredients. Mix until just combined. Don't overmix.
  4. Spoon the batter into the prepared baking pan and drizzle salted caramel sauce over the batter. Use a knife to swirl in the salted caramel sauce.
  5. In a small bowl, combine flour, brown sugar, and cold butter pieces. Rub the mixture together with your fingers until combined and crumbly. Stir in the cashew pieces. Sprinkle streusel topping over the batter in the pan.
  6. Bake for 60-65 minutes, loosely covering the bread with aluminum foil during the last 15 minutes if the top of the bread is getting to dark.  A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool for 15 minutes on a wire cooling rack. Use a knife to loosen the bread around the edges in the pan. Carefully remove the bread from the pan and cool completely.
  7. Note-the bread will keep covered on the counter for up to 4 days. Can freeze the loaf for up to 2 months.

ALMONDBREEZE logoDisclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk and part of the “Imagine the Blendabilities” contest, where people submitted their ideas for recipes using the new Almond Breeze Almondmilk Cashewmilk Blend. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. MARIA & JOSH, my family likes banana bread and this recipe sounds wonderful – I am sure that the Greek yogurt in the batter makes this a very moist cake. I never made a caramel drizzle on a banana bread, delightful idea! Interesting info about the Flour Bakery & Café as well! Now if I could only have a slice of you banana bread right now with my cup of Earl Grey!

  2. This looks amazing – but any chance I could switch out the banana for pumpkin? I’m probably the only person in the world who hates bananas!!

  3. OMG this sounds sensational! I love that you used Almond Breeze as an ingredient making it that much better for you and tolerable for many. Plus the addition of cashews and caramel make this over the top delicious! Great recipe!!

  4. I never tire of banana bread, and this looks amazing! That cashew streusel topping . . . that swirl of salted caramel sauce . . . I want to bake up a loaf right now!

  5. Was wondering if I could…
    Use almond flour or coconut flour instead of White all purpose flour? 
    Can I change the almond milk to coconut milk? 
    This bread looks so amazing, but, our family is just staying away from white flour…sticking to almond or coconut organic flour..we make our own coconut milk

  6. That first paragraph re Maxwell “messing with my banana baking routine” made me giggle… I totally do the same as you with bananas – intentionally buy too many! It actually works in my house, yay!

  7. Makes me laugh that you have to hide your bananas in the cupboard. I have to do that kind of thing too, but specifically with loaves of bread or bags of cookies because otherwise my cat jumps on the counter when I’m not around and he nibbles his way into the bags of goodies 😉
    Gorgeous loaf! I’ve never tried the cashew milk but I bet it’s awesome in this banana bread!

  8. I am getting ready to make this but have a question about the cashews. Are you supposed to use the roasted salted cashews or the ones in the baking aisle that have no salt?

  9. This bread looks wonderful. I am a little confused though. One of the ingredients is almond milk cashewmilk…Is this a typo or an actual product? If it’s an actual product, where can I find it. I’m in a small community and I have never seen this at my grocery store.

  10. This looks amazing! If I want to make this with pumpkin instead of banana, could you suggest how much I would need to use?
    Thanks!

  11. I’ve made 4 loaves of this since I found your recipe 4 weeks ago. I was out of butter on the 4th loave and used coconut oil and it still came out perfect! (I had two TBSP butter for the streusel topping) I love your blog because my favorite flavors are coconut, lime and salted caramel, so you’ve got me covered! Thank you for all the delicious recipes

  12. Made this tonight. The BEST banana bread ever!!!!! This is the only recipe I will use whether I have cashews or not,but with them it is amazing!!!!!


  13. Made this today and it is amazing!    I used pecans instead of cashews.   Definitely will be making this again soon, so perfect for this time of year. 

    1. I haven’t tried muffins. If you do try, reduce the time. I would check them at 20 minutes just to be safe. Insert a toothpick in the center, it might take a little longer.

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