Caramel Macchiato Banana Bread

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 worked just fine, I settled on the final measurements just as a personal preference. If you like strong coffee flavor, you can easily add more coffee granules. If you like it more or less sweet, you can add more or less sugar. It's up to you! Also, I always use really ripe bananas. The blacker the better! As for the glaze, I've never had a problem with it, it always comes out just fine. So here's my advice. Make sure you PACK the brown sugar. If you are having problems with the glaze separating, then you might not have enough brown sugar, you can try adding a touch more. Make sure you bring it up to a full boil and simmer for at least 2 minutes (that's usually what I do). I let it cool only long enough for it to stop bubbling, then pour it over the loaf. I just tried tonight adding the vanilla after boiling, and that works great too. Good luck! And I hope you enjoy this bread as much as my family and friends do!

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 minutes at 350*. I was up early enough so I could bake the muffins and let them set a bit before I glazed my muffins. I set the muffins on cookie cooling sheets that I set inside baking sheets, then I used a spoon to drizzle the glaze over the top. This way, any excess glaze would be caught on the cookie sheet. This banana bread is one of the best we've ever had. I've had two muffins myself this morning but my oldest had four and my youngest ate three. We love it. The flavors are just wonderful and I love the hint of coffee combined with the banana, white chocolate and caramel. Really fantastic muffin recipe--thanks for the new twist! We'll make this again soon. EDITED: All gone. My boys finished off the rest of the muffins by lunchtime. Huge hit, Dianne. Guess I'll be making these again!

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 that. It is moist and delicious. I read on the Buzz that others had the glaze turn out crunchy. Make sure that you lower the temperature and just simmer for three minutes. Otherwise, you'll make penuche. I was taught to always add vanilla at the end off the heat to preserve maximum flavor so I did that in the glaze. I want to try this recipe again using pumpkin puree in place of the bananas. I bet that will be great, too. I will update my review and let you know!

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, including the glaze ingredients and mixed with my hand mixer. I did not melt the butter, just cut up in pieces so it would mix easily and sliced the bananas and mixed them with mixer too. I then made muffins instead of bread, baked 350 for 15-20 minutes. They are the tenderest, moistest, banana bread muffins I have ever had, a definite keeper. Easy too.

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 moist and flavorful, with all of the flavors being subtle and not overpowering. My only minor issue with the bread was the glaze. After boiling the ingredients together, mine was very watery and without constant stirring, the butter kept separating. To make it into a spreadable consistency, I added in some powdered sugar. Not sure how much, I just dumped some in and mixed it to a light brown frosting. It was perfect, and we were licking the pan clean after the bread was glazed. I am sure this will be a repeat in this house! Thanks for another wonderful recipe, Dianne:)

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 regular-sized and 6 mini-sized muffins from the recipe---perfectly domed in 20 minutes for the regular size and 15 minutes for the minis. One note regarding the glaze---do not let it cook and/or cool too long! I found THAT out! Very nice recipe!

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 moist and delicious. It had the perfect blend of coffee, banana and caramel. The icing just put them over the top. I made them into muffins after reading Sarah Jo's review, just because I know my family would eat the muffins over the bread. I baked them at 350 for about 18 minutes and they were perfect. I will make sure I have the ingredients for this at all times, because I know it's going be made quite often here (already my second batch in 2 days). Thanks Dianne for sharing this awesome recipe!

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!

We never got to the glaze....OMG!!! the bread was fabulous. I'll have to make the glaze the next, because there be a next time. My hubby said right off the bat...this is da bomb! And I had already tasted the batter and had to keep my spoon out of it. Then the dreaded wait. It just looked, smelled and tasted fabulous. I totally am amazed on how all the flavors worked together in this recipe. Amen!! TY Dianne. It's wonderful.

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

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 not very ripe. Does that make a difference. I have 3 bananas left maybe I'll wait another few days and make another loaf to see if that makes a difference. Wish someone could tell me if using very ripe bananas is the trick. Don't get me wrong, bread was moist. I only had to bake for 50 min. I also think it could use a little more salt and even sugar especially if you are not using the topping. We don't like sweet sweet but this just felt like it needed more. Again, maybe if the bananas were riper they would be sweeter and then you wouldn't need more sugar. Hmmmm??? Guess will have to try again..

Really good recipe but I think I will add an extra tablespoon of coffee next time as we didn't really taste it. As for the glaze after reading the other reviews I added approx. two to three tablespoons of powdered sugar. This helped the glaze set up a little and crust slightly so I could wrap the bread in plastic wrap so we could mail it to some friends. Thank you for the great recipe.

The bread is really good. Did anyone else have trouble with the glaze? After two attempts, I gave up. It didn't work for me.

This recipe intrigued me. Alas, I am in the category of people who found it not to taste very banana-y, or very caramelly, or very coffee-y. I made a double batch, which used an entire $8 box of Starbucks VIA coffee powder, I expected a coffee flavor. This bread is tasty, but it is not flavored like any one thing, except perhaps the glaze, which I didn't have a problem with other than I ate too much of it cleaning my pot and whisk and feel a little bit sugar-shocked now :) The better portion of both loaves are going with DH to work; if the flavor has matured overnight and this is well-received at his work, I might come back and bump this up to a 5 even if it isn't exactly what I thought I was making. I did use the macchiato flavor creamer, which is quite nice actually. Regarding the glaze: if it's bubbling and you still have "loose" butter floating on top, add another packed TB of brown sugar and keep stirring. Keep doing that until the butter is no longer "loose". Measurements can be fiddlier than you'd think when you're talking about brown sugar, which varies VASTLY in terms of water retention. Thanks for the recipe, Dianne!

These were pretty good though the kids prefer regular banana bread. Don't blame them they have no taste =P

A very moist and delicious bread. I am not a coffee fan, but did enjoy the faint hint of it in this recipe. The caramel macchiato coffee creamer is wonderful. I could not get the glaze to set up, so I added powdered sugar to it and a little of the creamer and it worked perfect. I baked the recipe in 3 small loaf pans for about 35 minutes. Worked perfect and came right out of the pans. DS took one loaf to his girlfriend, one loaf back to school and managed to eat most of the third loaf before leaving for school. Thanks Dianne for sharing this recipe. It would be a great addition to Christmas gift baskets.

We made muffins with this recipe. I got 17 muffins and they baked for 20 minutes. I rolled each one in the caramel topping and they were great!

I was already baking one batch of traditional banana bread when I ran into this recipe. I was intrigued and just happened to have a brand new bottle of caramel macchiato creamer in the fridge. I followed the recipe as listed, except that I omitted the glaze because the best part about banana bread is the moist crust at the top! I have to say that I was skeptical at first, but it was even BETTER than the traditional banana bread I baked. I think I'll try the glaze next time I bake this just to give it a shot.

I turned mine into muffins. Took 15 minutes to bake. I also used 3 bananas to give it extra moistness. Stirring the caramel topping constantly (even as it cools slightly) will help keep it from breaking down. It takes 8 individual creamers to make 1/2 cup. And I used salted butter. Tasted great. The frosting will be hard to spread if it cools too much or the muffins are too cool so work quickly.

Yum! I used a loaf pan so I could fit it in my electric roaster (Nesco) which I've moved to the patio for the summer. The flavors were wonderful, and the caramel glaze really makes it special. Thank you for sharing your recipe!

Yummy! I had to use a different flavor of creamer, but I think a lot of flavors would work. I want to try it with the Caramel Macchiato too. I also added a cup of chocolate chips. What a wonderful treat with my coffee!!! Thanks for sharing the recipe Dianne!!!

For a more caramel-y flavor, use brown sugar in the batter, instead of white sugar! I do this in every banana bread recipe I make.

Great new twist on a banana recipe. Two changes to share: I added only 1/4 cup caramel coffee creamer and a heaping 1/4 cup of caramel sauce (think ice cream topping). Also, for those that said the coffee flavor was mild...try Starbucks Via microbrew packets. Just 2-3 of those packets will give you a powerful coffee punch!

This was a very moist and yummy banana bread. With that said, there was no distinct caramel macchiato or coffee flavor. I didn't tell my husband what the recipe was called and he just thought it was a normal banana bread. Either way it is a good bread, but if you want to taste the coffee or caramel macchiato flavor you will have to adjust the recipe. I also made the frosting which separated and was really runny. I'd suggest skipping the frosting, save your ingredients for one that works!

This was so good I handed out the recipe to friends and family, they all love it, made it twice in one week. will be making often

I had high hopes for this bread but, I will not be making this again.

I had made this without the coffee (I like to drink it, don't like coffee in other foods) and used Splenda Blend. As with others, my "frosting didn't turn out (I boiled it for 3 min. - let it cool a little and added the vanilla which is what I thought was suggested). So I decided to add a little more of the cream and added powdered sugar - beat it until smooth and then drizzled it over the bread after cooling and froze it. Didn't get a chance to eat it until Sat. because I made it for a seminar. I really enjoyed it - very moist and excellent flavor. Next time will add more cream to the batter to get more caramel flavor. Great recipe - thanks.

I was not impressed with this recipe. I won't make again.

Very good! Super moist and nice flavors... I was hoping for a stronger coffee flavor, but my husband really liked that he couldn't taste the coffee in it, so I guess it worked out! It was a little too sweet for my tastes, so I think I would skip the glaze next time. Thanks for sharing with us!!! :)

We all really liked this. Definately a great combination of flavors. For the first time in my life, I liked the bread better alone without the frosting! The frosting was good, but it took away from the subtleness of the coffee and cinnamon flavors in the bread. Will definately make again though - the family all agreed. Thanks!

this was very good banana bread. really moist and the topping was superb. However it tasted like regular banana bread. I even added extra coffee and creamer and still could not taste them in the final product

I make muffins and reduce the cooking time. Great for a grab and go.

Delicious! This is so moist & a great mix of flavors. I didn't make the glaze, but I followed the rest to a T. Yum, thanks for sharing a fantastic recipe! Next time I make it, I'll make muffins. I have a hard time judging when a loaf is done. My ends were a bit overdone.

Loved this banana bread. It came out super moist. The only changes I made was that I used Baileys Toffee Almond Creamer instead of the Caramel Macchiato and did not make the glaze. It was perfect. Thanks for the great recipe!

Awesome flavor combo! I made a few changes to fit our lifestyle and ingrediants I had on hand. I subbed applesauce for half the butter, disolved the coffee in 1/4c of water, and stirred 2T of powdered caramel vanilla creamer into the flour mix.

The bananas I used for this recipe were small, so I wasn't sure if the taste of the bananas would come through, so I added a 1/2 teaspoon of banana extract. The baking time was right on. The bread was done baking within 60 minutes. Had trouble with the frosting, so next time I'm going to use a brown sugar frosting I've been using for years to top banana bars, or I thought I'd make a powdered sugar glaze, and add a bit of the Caramel Macchiato creamer to it. Whether you frost or opt to frost this bread, I do think this is one of "the best" tasting banana breads I've had in a long time. I do however, think the 2 tablespoons of instant coffee, gave the bread somewhat of a bitter coffee taste to it, so next time I'm only going to add 1-tablespoon. From now on when I make banana bread, I'm going to use this recipe, as it's a keeper! Thanx for the recipe Dianne! 4/29/2013: In regards to the coffee creamer to use in this recipe... This morning I happen to do a taste test between Coffee-Mate's Caramel Macchiato and International Delight's Caramel Macchiato. Over all, I prefer the Coffee-Mate's brand, it has a really good caramel flavor, (while the other brand does not), and it's not overly sweet as the International Delight brand is. The Coffee-Mate only has 5 grams of sugar, the International Delight has 6 grams. I'm so glad I did this taste test, so now I know which brand of flavored creamers I'm going to select when shopping at the stores.

This has become my go-to recipe for banana bread! I skip the glaze though, because I like to think I'm making it a bit healthier...lol. I substitute hazelnut creamer, as well, hubby liked it better that way. I also use espresso rather than instant coffee-I love the richness it gives. Freezes beautifully, I always keep one on hand. Great recipe, flexible to different loaf sizes, too.

I made it into a Bundt cake and added 20 minutes to the time most of the people served suggested a thicker glaze I think I got impatient and poured it while it was too thin next time I’ll let it thicken All in all it got good reviews from the family and church

I made this for my grandparents and it was good if you have a sweeter taste for breakfast. Some of the family enjoyed it while others passed as they didn't like the glaze. I would recommend to bake two loafs. One with the glaze and one without. Make sure to watch the glaze as I had a hard time getting the consistency I wanted.

I loved the idea of a caramel macchiato banana bread but felt this fell short of my expectations. I followed the recipe exactly, but didn't taste any caramel macchiato flavor in the actual bread, only the glaze. My glaze came out gritty; I guess I didn't cook it long enough. The bread was good but nothing outstanding.

Not sure what I did to this recipe, I followed the instructions exactly and was very disappointed with my end result. The bread itself had no flavor and the glaze was a gritty mess. I love banana bread and actually have a recipe for regular old banana nut that is amazing. I was very excited to try this recipe and I was so upset it didn't turn out. X

I used 1 1/2 T. espresso powder instead of the coffee granules. Also, per someone else's recommendation, I drizzled some caramel syrup into the batter when I was folding it. I love the flavor of this bread! So good! For the glaze, I cut the butter down to 5 T. and as I was spreading it on the bread it seemed to separate. So then I sprinkled some powdered sugar on top to kind of soak up some of that butter. It worked. I'll definitely keep this recipe and make it again!

My daughter made this without the glaze and it was a different take on the traditionit banana bread but very delicious. I highly recommend trying it. Colorado Karen

Excellent bread. Thanks so much for sharing.

Best banana bread recipe I've ever made. I changed a few things. Replaced vegetable oil with virgin coconut oil (You might have to melt if it's cold in your house). Used 3 bananas instead of 2. Replaced Caramel Macchiato Coffee Creamer with Starbucks Caramel Macchiato (more natural with more coffee flavor). I don't like the oily taste of International Delight coffee creamer. Added vanilla extract right after caramel icing off the stove. Warning, caramel icing isn't easy to get right, a lot can go wrong from temp. to humidity, expect mixed results, but when you get it right it's the best thing ever.

Wonderful

follow the recipe to a t with an exception of the instant coffee. I had smores instant coffee on hand. it came out wonderful and my 14 year old daughter decided to make some more the very next day.

This turned out fairly well, but I have a few techniques to work on. I pulled this out at about 50 minutes, and it was already slightly overdone. My oven is a bit inconsistent so that's the first challenge to overcome. My bananas weren't quite as ripe as they looked on the outside--total brown outside, but still white inside. They were soft, but not sticky sweet like they probably should be. My glaze is sandy... I also used dark brown sugar, but probably could have used light. If I make this again, I'll reference the submitters suggestions on the glaze. I may also opt for more banana and coffee, and may also add some walnuts. I found mashing the banana to be annoying with a fork so I may look for an easier way to do that step... got a few minutes logged on the Fitbit because of the banana mashing.

I used 4 medium bananas, added some mini chocolate chips. Baked as a dozen muffins and a mini loaf. Will definitely make again!

This is ok. I do not taste coffee or caramel in the muffin. I did not do the glaze which might have helped. I have better banana bread recipe that I will stick to.

I had to bake it for longer than the directions required but it was truly amazing

I followed the recipe exactly for the cake, but used caramel frosting 1 recipe from the site. It is amazing, and so easy to make!!

I did not make changes. I may make it again. I will probably make it a little sweeter.

This was a delicious, moist recipe! The loaf rose beautifully. Definitely a keeper!

Very good! Brought it into work and had several people ask for the recipe

I will make it again. I will add a little more salt next time.

It really is as tasty as it sounds, i've made it a couple of times and it's absolutely delicious, yummy.

OMG! I think this is the best thing I ever baked! I added a little more brown sugar and a touch of cornstarch to make the caramel glaze a little thicker.

Our family really enjoyed it. As several others have stated, you can change up the creamer which was what we did so we could use what we had in the house. A good recipe that will be used again in the future. Might have to work on the glaze a bit more.

The banana bread was fabulous . Since the only liquid coffee creamer I had was Italian Sweet Cream, that's what I used. Instead of instant coffee granules, I used a mocha instant espresso mix. Now for the icing - It was a disaster! It turned into a gooey, buttery mess. I salvaged it by adding in powdered sugar. All in all, it turned out great!

I added a little more sugar,but the frosting did not work well; maybe it should have been confectioners sugar.

I made this Recipe - only once so far - so I didn’t make any changes - possibly the next time - although everyone raced about it!! Thought it was Wonderful the way it was!

Will definitely make this again. Next time I'm make the icing to put on top. Added a little more cinnamon than it called for.

I loved this banana bread. One of my favorites! It's moist and delicious. My husband asked to make it again!

No changes. too sweet with all caramel. next time I'll add nuts and only drizzle the top instead of covering it.

This is a very moist cake! It is delicious! I didn’t have Machiatto cream so I used Half & Half with 1 tsp of caramel extract. I omitted the salt and cinnamon.I used butter instead of oil and coconut sugar instead of regular sugar. I added 1/4 tsp of maple extract + 1/4 tsp of butter extract + 1/4 tsp of vanilla. Instead of butter for icing I used 1 cup of heavy whipping cream whipped to peak. Then, I added 2 Tbsp of coconut sugar, 1/2 tsp of Nescafé, 1/4 tsp of coffee extract, 1/4 tsp of vanilla. Whipped all together and topped the cake. I sprinkled the icing with coconut sugar for decoration. My mistake was not waiting for the cake to cool. Consequently, the whipped cream icing melted. It still tasted good ! It took 1 hour and 10 minutes to bake.

I used southern butter pecan flavored coffee cream and 3 Tblsps of powered dark hot chocolate mix. As I am not able to get Macchiato flavored coffee cream. It came out super!!!!! Will be making more later this week.

Pretty tasty. I’d make it again

Loved it moist & delicious

I added more bananas to the recipe. Yes I would make it again

This recipe is outstanding. I didn't have instant coffee granules, so I substituted 2 teaspoons of espresso powder. Otherwise, I followed the recipe exactly, which made 12 muffins at 350 degrees for 24 minutes (in my oven). I spread the warm glaze over each muffin, and it hardened nicely. My family raved over these muffins, and I highly recommend them!

Very good. Will make again.

Very good recipe..... I'm out of commission (broken ankle) since planning to make this bread so I was missing just one ingredient the macchiato creamer.... I subbed mudslide creamer for it and actually had a supply of caramel used in making Kansas City BBQ sauce.... It turned out very well. I realized too late that I used too much salt but still just fine.... Very high five stars....

Made it this morning and brought it to my knitting group. People said they liked it. I thought it was moist yet not too sweet. A good recipe to use up ripe bananas.

Opened the door to many spin off recipes, great flavor!!

Spectaculer the guys at the fire hall wanted more!!

This is ok! Nothing about it stood out. I used Starbucks via coffee packets. Had a bit of a coffee taste, no caramel taste and not enough banana flavor.

I made it just like the recipe, and it was only OK. The glaze didn’t turn out well at all, didn’t use it. Sorry.

I find it to be so tasty and delicious. My family wants me to make it again. Thanks for the great recipe.

Too, too sweet. And I couldn't taste the caramel flavor at all. I won't give up, though, now that I've read Dianne's comments. I do love caramel.

Only change was the coffee creamer, store was out of caramel machiatto... salted caramel instead. I was going to get a pic of it when I was finished, was letting it cool for a few minutes before putting the glaze on, and my wife snuck a piece...

It was delicious, definitely gonna make again! Gonna change the topping due to my family thought it was too sweet.

no changes need to be made for something that is perfection. 2 loaves of this bread doesn't last more than a day in our house

The cake was yummy but a bit dry, I should have took it out earlier. The glaze didn't work for me.

Doesn’t get much better than this!

A really delicious "coffee" cake/bread!

Oh my! I love banana bread but this one takes the cake! No alterations. 100% the recipe. I will be making this over and over again. Thank you for the wonderful recipe!!!

The bread turned out moist and delicious. The glaze separated and never came together so I used my own maple glaze. Good recipe for the bread! Banana bread can be tricky sometimes with the middle being undone. This was perfect all the way through.

Ohhhh I'm so happy ! This bread is delicious . I have to say my glaze didnt look the glaze in the photo but that is not an issue at all (read and re-read directions twice). The glaze made this bread so moist. ..big hit with my boyfriend and coworkers. I will make this again for sure!

This was just okay. I thought it would have more of a caramel flavor to it.

Ok. Dianne the submitter of this recipe is 100 % right when she said that this recipe is very easy and versatile. I messed up this recipe after coming up 1/3 cup short of sugar and put the Ingredients for the glaze into the cake before I realized my mistake. I went ahead and made the glaze and finished the banana bread. It turned out delicious and a big hit with my colleagues. Can’t wait to make it again!

OMG, so delicious! I couldn't find the caramel macchiato coffee creamer so I used toffee vanilla instead, yummy! Can't wait to make it again with the caramel creamer.

This makes great muffins too.

I made it exactly as per the recipe, and it makes a nice loaf. Kind of hard to tell it’s banana bread, though. I didn’t like the glaze. Again, made per the recipe, but it was gummy. I think I’ll make this banana bread again, maybe use 3 bananas instead of 2, and use another glaze on it.

No changes was so delicious

After all the five stars reviews, I was excited to make this, but I found the result just okay. The glaze turned out perfectly, but I think I will stick with my banana bread recipe from 50 years ago!

Because I am Gluten Free, I substituted Gluten Free Pancake Mix (it already has baking powder and baking soda in it) for the flour and used Hazelnut Coffee Creamer (all I had in the fridge). It came out amazing. I love taking recipes and tweeting them to fit my dietary restrictions.

I followed the recipe pretty much as it was written and it turned out pretty good. Very moist. It was hard to taste the coffee or the macchiato flavor. I will probably make it again, but maybe try some of the suggestions in the other reviews.

One of the best banana bread I’ve made. I think I’ll leave out the frosting. It was too sweet for me.