Dulce de Leche Banana Bread
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.
- 3 ripe bananas, 340g after mashing
- 1/2 cup 113g butter, melted
- 1/3 cup 70g full-fat Greek yogurt
- 1/2 cup 80g brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups 256g all-purpose flour
- 1/4 cup 80g dulce de leche, divided
Preheat oven to 350 degrees 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.
Storing banana bread:
Wrap tightly with foil or plastic wrap and store in a dry place, at room temperature. It will keep moist for 2-3 days. After that, I would refrigerate for up to a week.
You can freeze the whole loaf or individual slices for up to 3 months. Wrap the loaf (or slices) tightly with foil or freezer wrap. Then, place in a freezer bag to lower the risk of freezer burns.
Serving: 1slice, Calories: 178kcal, Carbohydrates: 35g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 47mg, Sodium: 245mg, Fiber: 2g, Sugar: 6g