Description
A moist banana bread recipe that delights and satisfies, featuring a rich flavor of bananas and a swirl of dulce de leche.
Ingredients
Scale
- 1.5 cups (360 g) very ripe large bananas, mashed
- 0.5 cup (113 g) unsalted butter, melted and cooled (or neutral oil)
- 0.5 cup (100 g) granulated sugar
- 0.5 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 mL) alcohol-free vanilla extract (or vanilla bean paste)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 0.5 teaspoon (2.5 g) fine sea salt
- 0.5 teaspoon (2.5 g) ground cinnamon
- 0.25 teaspoon (1 g) ground nutmeg
- 0.75 cup (180 g) dulce de leche (dairy-based)
Instructions
- Preheat oven to 175 C (350 F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line with parchment paper leaving an overhang for easy removal.
- Mash very ripe bananas (about 1.5 cups) in a large bowl until mostly smooth, leaving a few small lumps for texture.
- Whisk in the melted and cooled unsalted butter, granulated sugar, light brown sugar, eggs, and alcohol-free vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, ground cinnamon, and ground nutmeg until thoroughly combined.
- Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined (do not overmix; a few streaks of flour are acceptable).
- Pour half of this batter into the prepared loaf pan. Dollop half of the dulce de leche over the batter, then use a butter knife to gently swirl it in.
- Spoon the remaining batter over, dollop the rest of the dulce de leche, and swirl again for a beautiful finish.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center of the bread (avoiding a dulce de leche pocket) comes out clean. The top should be deeply golden brown.
- Remove the loaf pan from the oven and let the banana bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
- Once cool, slice generously. For an extra touch, warm any remaining dulce de leche and drizzle it over the sliced bread, finishing with a delicate dusting of ground cinnamon.
Notes
- Ensure bananas are very ripe for the best flavor.
- Do not overmix the batter to keep the banana bread tender.
- Allow the bread to cool completely before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg