I love banana bread. Pure and unadulterated love. I’ve made it multiple times with variations (recipes). It’s so easy to make and absolutely delicious. Legend has it that my banana hating friend also loved a slice of the good stuff. I rarely bake it the same way more than once. Mostly because there’s no limit to how you can alter the banana bread and give it a makeover every time. This time around I swirled some dulce de leche into the batter, didn’t use brown sugar, reduced the flour and omitted nuts. As always, it turned out great. It was more cake like than bread or muffin like in texture. I’m not complaining, though. The dulce de leche was the result of using them in my dulce de leche brownies. Leftovers are being used in various recipes and it’s pretty damn good.
1 hour (give or take)
Banana – 2 ripe mashed
Flour – 1 1/2 cups
Sugar – 3/4 cup
Eggs – 2
Vanilla – 1 tsp (optional)
Butter – 1/2 cup softened (just use a 100 gm pack)
Dulce de leche – 4 tbsp (recipe of dulce de leche here)
Baking powder – 1 tsp
Salt – 1/2 tsp (omit if using salted butter)
Preheat oven at 180 degrees C while you get on with making the batter.
Beat the sugar and butter till well incorporated.
Add the eggs and beat till light and fluffy, for around 3-4 mins.
Add the mashed bananas and vanilla. Mix well with a spatula.
Now tip the dry ingredients in and gently fold them into the batter without over mixing it.
Line your loaf tin with parchment paper or butter it and dust it with flour.
Pour half the batter into the tin and drop spoonfuls of the dulce de leche on it. Swirl this using a knife or the back of a spoon.
Pour the remaining batter and drop a couple of more spoonfuls of the dulce de leche on top of it. Again, swirl with a knife.
Bake for an hour. But do check with a toothpick or a skewer to see if it’s cooked all the way through.
Let the loaf cool before slicing it up.