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Banana bread mini loaves with caramel icing on a wire rack
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5 from 1 review

Small Batch Caramel Apple Banana Bread

This Caramel Apple Banana Bread is an easy small batch recipe that only needs one banana!  The banana bread is made with sour cream and oil to keep it moist, and it is full of caramelized apples, and the mini loaves are topped with cinnamon spice caramel icing.  The small batch recipe makes 4 individual loaves, or 2 slightly larger mini loaves.  
Prep Time18 mins
Cook Time18 mins
Total Time34 mins
Course: Breakfast, Dessert, Snack
Cuisine: Chinese
Keyword: Banana Bread, Caramel Apple, Quick Bread, Small Batch
Servings: 4 Mini Loaves
Author: Erin Cernich


  • 1 - Square Brownie Pan (or) 2 - Mini Loaf Pans


Caramel Apples

  • 2/3 cup fresh apple, peeled and cut into small cubes approximately half of 1 apple; I used a Honeycrisp Apple
  • 3 tablespoons dark brown sugar
  • 1/2 tablespoon unsalted butter
  • 4 and 1/2 teaspoons milk, any kind
  • 1/4 teaspoon ground cinnamon

Banana Bread

  • 1 medium ripe banana
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup + 2 teaspoons granulated sugar
  • 2 tablespoons canola oil or any neutral oil
  • 1 large egg yolk room temperature
  • 2 tablespoons sour cream room temperature
  • 1/2 teaspoon vanilla extract

Caramel Icing

  • 1 reserved caramel sauce from caramel apples
  • 1/4 cup powdered sugar
  • pinch salt


  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line 4 wells of the brownie pan with a 1 inch strip of parchment paper, then spray the wells with cooking spray.

Caramel Apples

  • In a small heavy duty skillet, add the brown sugar, butter, and milk. Stir to combine. Turn the heat on medium-low and add the chopped apples and cinnamon. Heat until the sugar starts to bubble and thicken - about 5 - 8 minutes. Do not overheat the caramel, or it will turn hard when it cools. Tip - You will know you have reached a good consistency for the caramel when you drag a spatula through the caramel and it creates a part down the middle.
  • Strain the apples - Place a small fine mesh strainer over a small mixing bowl. Pour the caramel apple mix into the strainer and gently move around the apples to get the caramel to strain into the bowl. Don't forget to scrape the underside of the strainer to get all of the caramel sauce into the bowl! This is the caramel we will use to make the Caramel Icing. Set both aside. Tip - If you don't have a fine mesh strainer, you can scoop out the apples with a fork or slotted spoon - making sure to get as much caramel off the apples as possible.

Banana Bread

  • In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Tip - You can not use this mixing bowl by sifting the dry ingredients through a fine mesh strainer set over the top of the wet ingredient bowl.
  • In another small mixing bowl, mash up the banana with a fork until it is smooth, creamy, and free of lumps. Add the egg yolk, sugar, sour cream, oil, and vanilla extract and mix together with a whisk until thoroughly incorporated and smooth.
  • Sprinkle in half of the dry ingredients over the top of the wet ingredients. Mix until just combined. Add the remaining dry ingredients and mix until just combined and no dry streaks remain. Then fold in the strained apples until just combined.
  • Scoop equal portions of batter into the prepared brownie pan wells. Tip - Use a cookie scoop for equal portions and less mess. Bake for 16 - 18 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Cool the banana bread in the pan set on wire cooling rack for 5 minutes, then transfer the banana bread to cool on the wire rack completely.

Caramel Icing

  • While the pumpkin bread is cooling, make the icing - Add the powdered sugar and salt to the caramel sauce and whisk to thoroughly combine. If the caramel icing is too thick, you can add a little milk - about 1 teaspoon at a time - to loosen until you reached your desired consistency.
  • Drizzle the caramel icing over the cooled banana bread and Enjoy!


Baking Pans - This is the brownie pan I use to make the mini banana bread.  Or, you can use two mini loaf pans for the recipe.