Salted Caramel Banana Crumble Buns

Salted Caramel Banana Crumble Buns

You guys. YOU GUYS. I need you to sit down before I tell you about these buns because they are TRULY next level. We are talking bakery-worthy, show-stopping, absolutely OBSESSED energy from the very first bite. I made these on a whim because I had some overripe bananas staring me down on the counter, and what came out of my oven was nothing short of a miracle.

Imagine the softest, fluffiest yeasted dough with mashed banana baked right into it, pressed down and piled high with a silky cream cheese custard, a salted caramel drizzle, fresh sliced bananas tossed in brown sugar, and the most buttery cinnamon crumble tucked right alongside. Then it gets baked until the edges are golden and everything melts into each other in the most magical way. It is part banana bread, part cream puff, part cinnamon roll, and ALL of my new favorite thing.

These are the kind of buns you make when you want to impress someone. Brunch with friends, a slow Sunday morning, a birthday breakfast, anything that calls for a little extra love. They take a bit of time but every single step is worth it, I PROMISE.

P.S. Use bananas that are SUPER overripe with lots of brown spots. The mushier and sweeter the better, both for the dough and for the topping.

Ingredients Needed

• Whole Milk Warmed gently to activate the yeast. Whole milk gives the dough richness and tenderness that lower fat milks just can’t deliver, so don’t skimp here.
• Active Dry Yeast The magic that makes these buns rise tall and fluffy. Always proof your yeast in warm milk first to make sure it’s alive and bubbly before mixing it into your dough.
• Light Brown Sugar Adds sweetness to the dough and that subtle caramel note that pairs SO well with the banana and cinnamon. The molasses content also helps keep the buns soft.
• Mashed Overripe Bananas The star of the show. You want bananas that are heavily speckled or fully brown for the best banana flavor and natural sweetness. They also add moisture that keeps the buns tender.
• Large Egg Helps enrich the dough and gives structure. Room temperature is best so it incorporates smoothly into the wet batter.
• Bread Flour The high protein content gives these buns the chewy, pull-apart texture that makes them feel truly bakery-worthy. All-purpose works in a pinch but bread flour is BEST.
• Kosher Salt Balances all the sweetness and brings out the banana and caramel flavors. Never skip the salt in your dough.
• Unsalted Butter Added one tablespoon at a time to the dough for that rich, enriched, brioche-like quality. Room temperature is non-negotiable so it incorporates smoothly.
• Cream Cheese The base of the custard filling. Make sure it’s fully room temperature so it whips up silky smooth with no lumps. Full fat block style only.
• Heavy Cream Loosens the cream cheese into a pipeable, luscious custard texture. It also adds that rich dairy flavor that makes the filling feel decadent.
• Vanilla Extract Warm vanilla notes round out the custard and pair beautifully with the banana and caramel.
• Powdered Sugar Sweetens the custard without any grittiness. Always add slowly so it doesn’t poof everywhere.
• Sliced Bananas For the topping. Fresh, just-ripe bananas hold their shape best here. Toss them in brown sugar so they caramelize beautifully in the oven.
• Brown Sugar (for topping) Coats the banana slices so they get glossy and caramelized as they bake.
• Melted Unsalted Butter (for crumble) The base of the cinnamon crumble. Melting it before mixing gives you that craggy, clumpy crumble texture instead of fine sand.
• All Purpose Flour (for crumble) The structure of the crumble topping. Plain old AP flour is exactly what you want here.
• Brown Sugar (for crumble) Adds caramel depth and helps the crumble get golden and crispy in the oven.
• Ground Cinnamon Brings all that cozy, warm cinnamon-roll vibe into the crumble. Don’t be shy with it.
• Salted Caramel Drizzled inside the bun before baking and again on top after they come out of the oven. Store-bought or homemade both work beautifully.
• Egg (for egg wash) Brushed on the buns before baking to give them that glossy, golden, bakery-window finish.

Substitutions and Modifications

• Swap bread flour for all-purpose flour if that’s what you have. Your buns will be slightly less chewy but still delicious.
• Use mascarpone in place of cream cheese for an even silkier custard.
• Add a splash of rum or bourbon to the salted caramel for a grown-up twist.
• Swap the cinnamon crumble for a streusel with chopped pecans or walnuts for added crunch.
• Drizzle with melted white chocolate instead of (or in addition to) salted caramel.

Why You’ll Love This Recipe

• The dough is pillowy soft thanks to mashed bananas baked right into the batter, giving you that signature banana bread flavor in pull-apart bun form.
• The cream cheese custard filling is luscious, tangy, and pipes like a dream into the center of each bun.
• Salted caramel, fresh bananas, and buttery cinnamon crumble all baked on top means every bite has crunch, cream, and caramelized banana goodness.

Equipment Needed:

• Stand mixer with dough hook: Essential for kneading this enriched dough properly. The bananas and butter make it sticky, so doing this by hand is a workout you don’t need.
• Hand mixer or stand mixer with paddle: For whipping the cream cheese custard smooth and lump-free before piping.
• Piping bag: For neatly filling the center of each bun with custard. A zip-top bag with the corner snipped works too.
• Large baking sheet: To bake all six buns with enough room to spread and rise.
• Pastry brush: For brushing the egg wash onto the buns before baking to get that gorgeous golden top.
• One cup measuring cup: Used to press a well into the center of each bun for the custard. Your hands work too.

Salted Caramel Banana Crumble Buns

Soft, fluffy banana yeasted buns filled with cream cheese custard and topped with salted caramel, fresh bananas, and a buttery cinnamon crumble. The most show-stopping brunch bake.

Print Recipe Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Resting Time: 1 hour hour

Total Time: 2 hours hours

Servings: 6 buns

Video

Ingredients

For the Dough

• ¾ cup whole milk warmed
• 2 teaspoons active dry yeast
• ¼ cup light brown sugar
• 1 large egg room temperature
• ½ cup mashed overripe bananas about 1 large or 2 small
• 3 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter room temperature, cubed

For the Custard Filling

• 8 ounces cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ cup powdered sugar

For the Cinnamon Crumble

• 3 tablespoons unsalted butter melted
• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon ground cinnamon

For the Banana Topping

• 1 banana sliced
• 1 ½ tablespoon brown sugar

For Assembly

• 1 large egg beaten (for egg wash)
• ¼ cup salted caramel homemade or store-bought

Instructions

• Warm the whole milk until it's just barely warm to the touch, then stir in the active dry yeast. Let it sit for 5 to 10 minutes until it's foamy and bubbly on top.
• In the bowl of your stand mixer, combine the activated yeast mixture, light brown sugar, egg, vanilla, and mashed bananas. Whisk together until well combined.
• Add in the bread flour, cinnamon, and kosher salt and mix with the dough hook for 5 minutes.
• With the mixer running on low, add the cubed butter one tablespoon at a time, letting each tablespoon fully incorporate before adding the next. Knead for another 5 minutes until the dough is smooth and elastic.
• Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
• While the dough rises, make the custard. Beat the cream cheese until completely smooth, then add the vanilla and heavy cream and beat for 1 minute. Slowly add in the powdered sugar and beat until silky and pipeable. Transfer to a piping bag.
• Make the crumble by mixing together the melted butter, flour, brown sugar, and cinnamon until crumbly. Set aside.
• Toss the sliced bananas with 1 tablespoon of brown sugar and set aside.
• Once the dough has risen, divide it into 6 equal portions and shape into round buns. Place on a parchment-lined baking sheet.
• Use a 1 cup measuring cup (or your hands) to press a deep well into the center of each bun.
• Brush the edges of each bun with egg wash.
• Pipe or scoop the cream cheese custard equally into the well of each bun.
• Drizzle a little salted caramel over the custard, then top with the sugared banana slices.
• Spoon the cinnamon crumble around the side of each bun, leaving the custard center exposed.
• Bake at 375°F for 20 to 25 minutes, until the buns are slightly golden on the edges and outside.
• Let the buns cool for 20 minutes, then drizzle with additional salted caramel before serving.

Storage Instructions

• Counter: Store in an airtight container at room temperature for up to 1 day.
• Fridge: Store in an airtight container in the refrigerator for up to 4 days. Warm in the microwave for 15 to 20 seconds before serving.
• Freezer: Wrap individually in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge and warm before serving.

Tips and Tricks:

• Make sure your milk is warm, not hot. Anything above 110°F will kill your yeast and your dough won’t rise.
• Don’t skip the egg wash. It’s what gives these buns that glossy, golden, bakery-style finish.
• Press the wells in your buns DEEP. They puff up a lot in the oven and you want a defined cavity for all that custard.
• Use room temperature cream cheese for the custard. Cold cream cheese will leave you with lumps no matter how hard you beat it.

Frequently Asked Questions:

Can I make these the night before?
Yes! You can prep the dough through the first rise, then refrigerate it overnight. In the morning, let it come to room temperature for 30 minutes before shaping and assembling.

Can I use instant yeast instead of active dry?
Absolutely. Use the same amount and skip the proofing step. Just mix it directly into the dry ingredients.

My bananas aren’t very ripe, can I still make these?
You can speed-ripen bananas by baking them in their peels at 300°F for about 15 to 20 minutes until the skins are black. Let them cool, then mash and use.

Can I make the custard ahead of time?
Yes, the custard can be made up to 2 days ahead and stored in the piping bag in the fridge. Let it come to room temperature for easier piping.

What if I don’t have a stand mixer?
You can mix and knead the dough by hand, but be prepared for an arm workout. Knead for about 10 to 12 minutes total until the dough is smooth and elastic.

Can I make this into one big pull-apart loaf instead of individual buns?
Yes! Arrange the shaped buns in a greased 9-inch round cake pan so they’re touching, then assemble and bake as directed. You may need to add 5 to 10 minutes to the bake time.

Do you LOVE Baking with Bananas?? Check Out More of my Favs:

Salted Caramel Banana Bread Oatmeal Cream Pies 

Salted Caramel Brown Butter Banana Cake (Ultra Moist 3-Layer Banana Cake)

The Best Brown Butter Chocolate Chip Banana Bread Recipe! (VIDEO Included)

Tag Me!

These Salted Caramel Banana Crumble Buns are TRULY a love letter to overripe bananas and lazy weekend mornings, and I cannot wait for you to try them. If you make them, please please PLEASE tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous creations. There is nothing I love more than seeing your bakes!