Spiced Dulce de Leche Banana Bread
Esteban Castillo's Spiced Dulce de Leche Banana Bread blends the nostalgic flavors of dulce de leche and bananas into a beautifully moist, tender loaf. The combination of caramelized, creamy dulce de leche and the natural sweetness of ripe bananas creates a comforting treat, perfect for both everyday indulgence and special occasions.
Ingredients
- For the Banana Bread:
- Cooking spray for greasing the pan
- 1 1/2 cups 190g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup 150g granulated sugar
- 3/4 cup dulce de leche
- 3 medium ripe bananas roughly chopped
- 1/3 cup 76g unsalted butter, melted and slightly cooled
- 2 large eggs
- For the Streusel and Optional Drizzle:
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter at room temperature
- 1/4 cup dulce de leche optional, for drizzle
- 1 tablespoon milk optional, for drizzle
Instructions
- Preheat the Oven and Prepare the Pan
- Begin by preheating your oven to 350°F. Lightly grease a 9x5 or 8 1/2x4 1/2-inch loaf pan with cooking spray.
- Combine the Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set the mixture aside.
- Prepare the Wet Ingredients
- In the bowl of a stand mixer, combine the granulated sugar, dulce de leche, and chopped bananas. Using the paddle attachment, mix on medium-low speed for 30 seconds, then scrape down the sides of the bowl and mix for an additional 30 seconds.
- Incorporate the Dry Ingredients
- Reduce the mixer speed to low. Gradually add half of the dry ingredients, about 1/4 cup at a time, to avoid flour spillage. Once half of the flour mixture is incorporated, add the melted butter, followed by the eggs. After the eggs are fully incorporated, add the remaining dry ingredients and mix until just combined, scraping down the sides and paddle as necessary.
- Pour the Batter and Prepare the Streusel
- Transfer the batter into the prepared loaf pan. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Add the butter and mix it in with your hands until the texture resembles wet sand. Sprinkle the streusel evenly over the batter.
- Bake the Banana Bread
- Bake for 50 to 70 minutes, or until a toothpick or cake tester inserted into the center of the loaf comes out clean. Baking times will vary based on the pan size used, so monitor the bread closely as it approaches the lower time range.
- Cool and Serve
- Allow the banana bread to cool completely in the pan before serving. If desired, drizzle warmed dulce de leche over the top. To prepare the drizzle, microwave the dulce de leche for 10 to 15 seconds, then stir in the milk to achieve the desired consistency. Add more milk if necessary.
- The banana bread, without the drizzle, can be stored tightly wrapped or in an airtight container for up to 4 days at room temperature. Alternatively, it can be frozen for up to one month when properly wrapped.
Notes
For best results, use ripe bananas that are firm yet slightly speckled. Avoid using overripe bananas, as they may result in a bread that is overly moist.