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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, letting the edges hang over for easy removal.
In a light-colored saucepan, melt the butter over medium heat. Swirl the pan occasionally. Cook until the butter foams, smells nutty, and the milk solids turn a golden amber color. Remove from heat and let it cool for 10 minutes.
In a large bowl, mash the bananas until smooth. Whisk in the cooled brown butter, eggs, panela, Greek yogurt, and vanilla until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt.
Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined. Fold in the walnuts if using.
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it with foil after 35 minutes.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a medium bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, sweetener, vanilla, and salt. Beat just until combined. Refrigerate for 20 minutes to firm up.
In a small dry saucepan, heat the panela/coconut sugar over medium-low heat. Once melted and bubbly, add the butter and stir. Carefully pour in the warm milk, add the salt and vanilla. Cook for 1–2 minutes until smooth. Remove from heat and let it cool slightly.
Once the bread is completely cool, spread the frosting over the top. Drizzle generously with the salted caramel. Refrigerate for 15 minutes to set the topping. Slice and enjoy!
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Watch the brown butter closely as it can go from golden to burnt quickly.
Do not overmix the batter to keep the bread tender.
Tent the bread with foil if the top is browning too fast.
Can I use a different type of sugar?
Yes, you can substitute panela sugar with coconut sugar, monkfrut or regular sugar.
What can I use instead of Greek yogurt?
You can use regular yogurt or sour cream as a substitute.
How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is done.
Can I make this bread without walnuts?
Yes, the walnuts are optional and can be omitted if desired.
How should I store the banana bread?
Store it in an airtight container in the refrigerator for up to 5 days.
