Salted Caramel Banana Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup packed brown sugar
• ½ cup unsalted butter (1 stick), at room temperature
• 2 large eggs
• ⅓ cup sour cream
• 4 ripe bananas, mashed
• 1 ½ teaspoons vanilla extract

For the Glaze:

• ¼ cup packed brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• ⅓ cup powdered sugar
• ½ teaspoon kosher salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat together the brown sugar and butter until creamy. Add the eggs one at a time, beating well after each addition.
4. Mix in the sour cream, mashed bananas, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the bread cools, make the glaze. In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring constantly, until the sugar has dissolved, about 1 minute.
9. Stir in the heavy cream and remove from heat. Add the powdered sugar and salt, and mix until smooth.
10. Allow the glaze to cool for 5 minutes before pouring it over the cooled banana bread.
11. Slice and enjoy your indulgent salted caramel banana bread!

Note: Store any leftovers in an airtight container at room temperature for up to 3 days. Enjoy the bread slightly warmed or at room temperature.