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Caramel Macchiato Banana Bread


"Baking banana bread is one of my favorites, and I love nothing more than enjoying a slice with a nice cup of coffee. This was the inspiration for my recipe, which features a coffee infused loaf and a rich caramel glaze."
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2 h servings 334 cals
Original recipe yields 12 servings (1 9x5-inch loaf)

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  2. In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
  3. Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
  4. Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

Nutrition Facts

Per Serving: 334 calories; 17 g fat; 43.3 g carbohydrates; 3.6 g protein; 46 mg cholesterol; 185 mg sodium. Full nutrition

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Read all reviews 63
  1. 75 Ratings

Most helpful positive review

I'm the submitter of this recipe, and I thought I'd give a few tips and pointers! First, this recipe is very versatile. I tried many different measures of the coffee and sugar and they all worke...

Most helpful critical review

Just made this without the topping. It was OK. I used 3 bananas because I wanted a strong banana flavor. Unfortunately, even with 3 still not a strong banana flavor. My bananas were ripe but ...

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I'm the submitter of this recipe, and I thought I'd give a few tips and pointers! First, this recipe is very versatile. I tried many different measures of the coffee and sugar and they all worke...

I used CoffeeMate's White Chocolate Caramel creamer, melted butter instead of vegetable oil and half/half AP flour and whole wheat flour. I made muffins out of this recipe so baking time was 20 ...

I had heard others rave about this and couldn't wait to try it. It turned out wonderful! I had three bananas that needed to be used so I used all three. I also have instant espresso so I used th...

I was in a hurry so I used Self-rising flour, omitted the salt and baking soda but did use the baking powder. I used one big bowl and put everything, all ingredients in at the same time, includ...

The caramel macchiato is my husband's favorite drink at the coffee stand. He also happens to love banana bread, so when I saw what Dianne had created, I knew I had to try it. The bread is so m...

Very tasty indeed! I used a caramel vanilla creamer and otherwise followed the recipe for the ingredients. I made muffins of them because they are easy for me to share that way. I got 12 regu...

The only word to describe this banana bread is PERFECT! I stink at making banana bread, but had to try this one because of all the good reviews...boy am I glad I did. It came out absolutely mo...

Super moist! The caramel flavor needs intensified. Next time I will add Hershey caramel sauce to the batter.

Thank you Dianne! I did not make the glaze as I really don't like extra sweet. Only added a tsp. of vanilla and it is to die for!