Salted Caramel Cashew Banana Bread

Updated December 22, 2020 Maxwell LOVES bananas and eats them like crazy. He is always begging for a nana. I am glad he likes bananas, but he is messing with my banana baking routine. I buy bananas to eat, but I never have the intention of eating them ALL. I buy them so I can eat a few and let the rest turn brown so I can bake with them. I WANT my bananas to turn brown. Maxwell hasn’t figured this out. He wants to eat the entire bunch the second we get home from the store. I try to tell him to wait because good things, better things will happen with the brown bananas, but he is not patient. He wants his nana NOW! I didn’t want to deprive Maxwell from his precious bananas, so I bought two bunches of bananas at the store. One for Maxwell and one for me. I hid my bunch in the cabinet so he wouldn’t see them. I waited for them to turn brown and then I baked the most glorious loaf of banana bread. This Salted Caramel Cashew Banana Bread is EVERYTHING! Banana bread is a classic and one of my favorite things to bake. It is good on it’s own, there is really no need to jazz things up, but you know I like to play around in the kitchen so I created Salted Caramel Cashew Banana Bread. And let me tell you, I am going to have a hard time going back to the classic because this banana bread is SO good! I used almond milk and it made the banana bread super moist. If you don’t have almond milk, you can use buttermilk or regular milk. The bread has a swirl of salted caramel sauce and is finished off with a cashew streusel topping! The sweet and salty combo is out of this world and I loved the crunch from the cashews. All of the flavors worked so well together! This banana bread is my new favorite! I am going to have a hard time going back to the classic loaf because this recipe is SO good! I better hide some more bananas from Maxwell so I can make this Salted Caramel Cashew Banana Bread again! I already want another slice…or two, or three. I think I ate half of the loaf last time. Oops:)