I have another GREAT week of guest posts for you guys. My family and I really appreciate all of your prayers, support, and encouragement. My father-in-law is doing great and making improvements every day. When I’m not at the hospital or a hotel, I’m either frantically trying to get laundry done or just playing with my baby. I can’t even explain how much I’ve appreciated everyone stepping up to help me with guest posts so my blog doesn’t get dusty. Make sure you check out Amanda’s blog, Fake Ginger. She has great food, beautiful pictures and she is a posting-machine! You’ll find tons of recipes on her site. Also, you can find her Facebooking, Tweeting, and Pinning! Thanks again, Amanda–this looks SO delicious!


Hey y’all! I’m Amanda and I blog over at Fake Ginger. Rachel and I have quite a bit in common – we’re both moms to tiny ones, we’re both married to military men, and you know, that whole food-obsessed thing – so I was pretty excited when she asked me to take over her blog for a day.

This Salted Peanut and Caramel Banana Bread is every bit as amazing as it sounds. Can you really go wrong with peanuts, caramel, coconut and bananas? Nope, definitely not. The texture of this bread is awesome, especially since there’s an extra layer of all the goodies on the bottom. Plus, you get the top it with even more caramel!

If you wanted to do this in loaf pans instead of a bundt, use 2 9×5-inch pans and bake them the same length of time.

Salted Peanut and Caramel Banana Bread
adapted from The Costco Connection

For the Banana Bread:
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
⅓ cup plain yogurt
1 cup mashed bananas (about 3 medium)
3 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup shredded sweetened coconut
⅔ cup salted peanuts, coarsely chopped
½ cup caramel or butterscotch chips

For the Salted Peanut Caramel Layer:
¼ cup shredded sweetened coconut
½ cup salted peanuts, coarsely chopped
¼ cup caramel or butterscotch chips
2 tablespoons caramel ice cream topping

For the Caramel Topping:
½ cup caramel ice cream topping
½ cup salted peanuts, coarsely chopped

Preheat oven to 350F. Generously butter and flour a 12-cup bundt pan.

In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, vanilla, yogurt, and mashed bananas, making sure to scrape down the sides of the bowl to incorporate everything.

In a separate bowl, sift together flour, salt, baking powder, and baking soda. Add the flour mixture to the butter mixture, beating only until everything is combined. Fold in the coconut, peanuts, and caramel or butterscotch chips. Spoon mixture into the prepared pan; use a rubber spatula to smooth it out.

To make the Salted Caramel Peanut Layer:
Mix together the coconut, peanuts, and caramel or butterscotch chips. Sprinkle that over top of the batter. Drizzle the caramel ice cream topping on top.

Bake 50 to 55 minutes. or until a toothpick inserted into the cake comes out clean. Cool 10 minutes before removing from pan and placing on a wire rack.

To make the Caramel Topping:
Warm the caramel ice cream topping over low heat. Stir in peanuts. Drizzle over warm cake before cutting.