This Dulce de Leche Banana Bread recipe is the perfect excuse to use those overripe bananas that have been sitting on your counter. Moist, fluffy and swirled with decadent dulce de leche! All made in one bowl, this is the ultimate afternoon pick-me-up.
Recipe by Olivia Mesquita on April 19, 2020
Prep time: PT10M
Cook time: PT50M
Total time: PT60M
Rating
4.5 stars (4 reviews)
Keywords
banana, banana bread, caramel, dulce de leche
Ingredients
3 ripe bananas ((340g after mashing))
½ cup (113g) butter, melted
⅓ cup (70g) full-fat Greek yogurt
½ cup (80g) brown sugar
2 large eggs (beaten)
1 teaspoon vanilla extract
¼ teaspoon Kosher salt
1 teaspoon baking soda
2 cups (256g) all-purpose flour
¼ cup (80g) dulce de leche (divided)
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 350º F.
Spray a 9X5-inch loaf pan with nonstick spray or grease with butter. Reserve.
Peel the bananas and place in a large bowl. Mash, using a fork, until smooth (or chunky, if you prefer).
Add the melted butter and yogurt and whisk vigorously, until combined.
Stir in the brown sugar, eggs, vanilla extract and salt, whisking until smooth.
Sift the baking soda and flour into the batter. Use a wooden spoon to gently mix, until no white spots remain. Do not overmix! Batter will be thick, that is normal.
Transfer batter to prepared pan.
Divide the dulce de leche into 3 dollops and place them on the batter, in a row. Use a butter knife to swirl it, making sure to go deep so the dulce de leche is spread evenly throughout the bread.
Bake for 45-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven and let it cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.
