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Caramel Macchiato Banana Bread
Reviews:
August 21, 2011

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!

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