Moist Banana Bread with Dulce de Leche

I mean it sounded like a good idea in my head, don’t you agree?

Let me show you how to make it!

Ingredients You’ll Need

• Unsalted butter – I prefer to use butter over oil for banana bread recipes because it provides a richer flavor and when combined with brown sugar, it results in a softer, lighter quick bread. That’s what we want!

• Brown sugar – The molasses in brown sugar provides a deliciously rich nutty flavor.
• Egg – Aside from butter, the egg is another source of fat that provides structure and moisture for making the perfect banana bread.

• Very ripe medium bananas – Black bananas are welcomed here! They are much sweeter than unripe bananas and, like the egg, they provide the moisture needed for soft, fluffy quick bread. Ripe bananas are the key to moist banana bread as long as they smell sweet.

• Vanilla extract, ground cinnamon, and salt – Flavor enhancers!

• All-purpose flour + baking powder + baking soda – These are the only dry ingredients needed which when combined with the wet ingredients work together as leaveners to strengthen the structure of the bread. Make sure not to overmix though or you run the risk of the bread being too dense.

• Equipment needed – I recommend using this loaf pan, these mixing bowls, this whisk, and this silicone spatula.

• Dulce de leche. You can buy this one or this one.

When you’re done with this recipe, make my Super Moist Nutella Stuffed Banana Muffins!

Recommended For This Recipe

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meat loaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

Step-By-Step Instructions

• Prepare your loaf pan. Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the whole loaf after baking. Spray with nonstick spray and set aside.

• Combine the wet ingredients. In a large bowl or stand mixer with the paddle attachment, cream butter and sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.

• Whisk in the dry ingredients. Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. You can also add chopped walnuts, if you’d like.

• Swirl the dulce de leche. Pour the batter into the loaf pan. Spoon 3-4 large dollops of the dulce de leche on top of the batter then using a knife gently swirl the dulce de leche into the batter to give it a marbled effect, about 2-3 times.

• Bake the banana bread. Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean. Let the banana bread cool for at least 30 minutes before drizzling with more dulce de leche on top of the bread. Slice and enjoy!

Storing Tips

I’d recommend you keep this banana bread in a banana bread keeper since it has the dulce de leche on top.

Store at room temperature for up to 2 days before placing it in the fridge for up to 1 week.

If you decide to freeze any leftovers (I’d be shocked if you have any leftovers, to be honest), I would wrap it in plastic or foil so it doesn’t dry out too much. You can freeze it for up to 2 months.

You may also like:

• Soft Moist Chocolate Banana Bread
• Carrot Cake Banana Bread
• Super Moist Nutella Stuffed Banana Muffins
• Healthy Banana Muffins with Chocolate Chunks