Imagine biting into a slice of heaven where the rich, caramel-like sweetness of dulce de leche meets the classic comfort of banana bread. This isn't just another banana bread recipe - it's a game-changing dessert that will transform your baking game and have everyone begging for seconds! Prepare to elevate your home baking skills with a recipe that's both luxuriously decadent and surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1 cup dulce de leche
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. Make sure to leave some small chunks for texture if desired.
- Add 1 cup of dulce de leche to the mashed bananas and mix until well combined. The dulce de leche will add sweetness and a rich flavor to the bread.
- In a separate bowl, melt 1/3 cup of butter. Once melted, let it cool slightly before adding it to the banana and dulce de leche mixture. Stir in 1 teaspoon of vanilla extract.
- In another bowl, whisk together 1 teaspoon of baking soda and 1/4 teaspoon of salt. This will help to evenly distribute the leavening agent in the flour.
- Gradually add 1 cup of all-purpose flour to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in a dense bread.
- If you’re using walnuts, fold in 1/2 cup of chopped walnuts at this stage for added crunch and flavor.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. You can sprinkle a few extra walnuts on top if desired.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and serve your Dulce de Leche Banana Bread warm or at room temperature. Enjoy it plain or with a spread of butter for an extra treat!
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. They're easier to mash and provide natural sweetness.
- Don't Overmix the Batter: Mix ingredients just until combined. Overmixing can lead to tough, dense bread instead of a tender crumb.
- Check Doneness Carefully: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is ready.
- Cool Completely: Let the bread cool entirely before slicing to help it set and prevent crumbling.
- Store Smartly: Wrap the cooled bread in plastic wrap or store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Pro Tip: For an extra indulgent touch, drizzle additional dulce de leche on top of each slice before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 30mg
