The World’s Best Banana Bread…

…and the most decadent!!  Imagine the easiest and most moist banana bread topped with a warm, caramel bubbling with crunchy pecans on top.  Sounds fattening? Absolutely, but who cares….just do extra crunches tomorrow and you’re good to go.  That’s my idea of balance…it’s how I roll 🙂



Remember, after you add the buttermilk/yogurt, the mixture will curdle a bit…that’s okay!!!


If you run out of time, the cake is still delish without the caramel topping!!


…but it’s beyond delish with the caramel!!

Aaaand you can add chocolate chips if you feel extra decadent!!
Lastly, if you’re wondering about making this ahead (and thinking “can I do the caramel ahead of time?”), the answer is ABSOLUTELY! The only caveat is that this cake tastes sooooo good warm (especailly if you’re serving it with cold ice cream) so just pop the whole pan in the oven before you’re ready to serve it!!!
The World's Best Banana Bread...
Prep time: 
Cook time: 
Total time: 
Serves: 12 large squares
Give this a try....I promise it will replace your go-to recipe!!
  • Batter:
  • 1 c butter, room temp
  • 1½ c sugar
  • 2 eggs, beaten
  • 4 ripe bananas
  • 1 tbsp vanilla
  • 4 tbsp buttermilk or yogurt (preferably not Greek)
  • 2 c flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Topping:
  • ⅓ c butter
  • ½ c brown sugar
  • ¼ c milk
  • 1 c pecans, chopped
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream butter and sugar (if you forgot to take the butter out of the fridge, microwave it for 20 seconds) until fluffy.  This step is important for a fluffy cake because you want it to mix for long enough to incorporate air into the mixture before you add the eggs (see below)
  3. Add eggs and vanilla and mix again (the mixture should still be light and fluffy)
  4. Add the bananas into the bowl and keep mixing until it's incorporated (there will be some nice chunks of bananas in the cake when it's cooked...if you don't want the chunks, then mash them with a fork before you throw them into the batter). Next, add the yogurt/buttermilk (the batter will now become a bit curdled but that's okay).
  5. In a separate bowl, mix the flour, baking powder, baking soda and salt together.  Add to the wet ingredients and mix until thoroughly combined (but don't over mix...take the bowl out from under the mixer and hand mix the last few turns to get all the batter mixed in).
  6. Bake in a parchment lined 9 x 13"pan for about 40 minutes (the top should be brown and the middle should just slightly bounce back when you press it gently with your finger).
  7. Meanwhile, as the cake is baking, place the butter and brown sugar into a saucepan and cook until it incorporates a bit. Then add the milk and stir until it becomes nice and caramel-like; add the nuts and remove from the heat.
  8. Pour the caramel mixture over the cake and spread it out so it covers the entire top of the cake. Place under the broiler for a few minutes (but watch it because it will burn...don't go off and do laundry or anything!). Remove from the oven and, if you're good, let it cool a bit and serve with the best quality vanilla ice cream you can get your hands on (or you can eat it from the pan with a fork when it comes out of the oven...I totally just did that!)

  • Vince Delisi, Paulina Bath
    April 9, 2014

    Vince06/12/2013 4:15pm
    I was the fortunate recipient of a couple of pieces of this ambrosia today. Mmm. Let’s just say you’ll never make it any other way. Thanks again. I’m going to make it when my kids come on Sunday.
    Pauline Bath02/09/2014 11:36am
    Had this at our friends Helen’s house last night and this was definitely the best I’ve ever had. Can hardly wait to pick up some bananas and give it a try myself!

  • Vida
    June 25, 2017

    Hi Suzie, Thank you for another recipe I can’t wait to try. The only time I do make banana bread is when I have a bunch of frozen ones in the freezer. With other recipes for banana bread, the bread never seems to bake through. Am I suppose to thaw and drain the bananas before using in the recipe? Thanks

    • Suzie Durigon
      June 25, 2017

      Hey Vida!! Thanks so much for always checking out my posts (your comments always arrive as I think “does anybody actually read this stuff??”). I always tell people that loaf breads aren’t the easiest thing to make…if you make them in a loaf pan! It’s sometimes hard, especially when you are trying a new recipe, to make sure it is cooked all the way through.
      That’s why I usually tell people to make them in a 9×13″ pan first (like this one)…try this one and I’m sure you will have the confidence to move to a loaf pan (although, I love making breads in this pan because freezing hte squares is so much easier).
      In terms o defrosting, I would say it depends on how ripe the banana is and if you freeze them in the skin or not. If you freeze them in the skin (and it is really over ripe), I find defrosting a bit tricky (defrost only part way and then mush with the back of a fork…that way the liquid stays in the banana. I know this might all sound weird, but when you fully defrost them, there is usually a lot of liquid – which you don’t want to throw away because it’s part of the banana but, when it is separated from the banana, it seems to make the batter watery.
      Soooo, if I haven’t totally confused you, the best case scenario is to try freezing them out of their skin (see my last post) and then defrosting them only part way so the liquid stays with the banana.
      Let me know if any of this helps and if you try this bread…it’s honestly the best…I have only ever gotten crazy love for this bread!!!

  • Matt
    August 27, 2018

    Probably my favorite treat ever. Can’t wait to try your recipe!

    • Suzie Durigon
      August 30, 2018

      Awe thanks so much Matt!! It’s so easy and is good as a plain banana bread but with the caramelized top, it’s epic! Would love to know if try it!!

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