Bananas are a simple staple in our home. They are used to create smoothies, toppings for cereal, and stand alone snacks. I am a bit weird when it comes to this fruit, I only will eat a whole banana if it is a tad green {I am sure there are some of you that agree to this}. That being the case, I always have enough ripe bananas to create a bread, dessert, or breakfast drink with.
With a slight drop in the temperature and the start of autumn, I decided to turn these little gems into a breakfast dessert paired with a frosting infused with the caramel sauce that I used to create the Salted Caramel Ice Cream Recipe that we posted last week. This Banana Caramel Breakfast Bread is a basic banana bread but kicked up a notch with the added creaminess of Greek yogurt and caramel. I promise this will be become a favorite of yours.
