Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the mashed bananas and sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 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 it to a wire rack to cool completely.
Prepare the Salted Caramel Glaze:
In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color.
Add the butter and stir until fully melted.
Slowly pour in the heavy cream while stirring, being careful as the mixture will bubble up.
Remove the pan from heat and stir in the sea salt.
Let the caramel cool slightly before drizzling it over the cooled banana bread.
Final Touch:
Drizzle the salted caramel glaze over the top of the cooled banana bread.
Let the glaze set for a few minutes before slicing and serving.
Prep Time:
15 minutes
Cook Time:
60-70 minutes
Total Time:
1 hour 25 minutes
Nutrition (Per Serving):
Calories: 320
Carbohydrates: 50g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 200mg
Fiber: 2g
Sugar: 30g
