Dulce de Leche Banana Bread
Possibly banana bread's final form. Brown butter banana bread spiced with vanilla cinnamon and nutmeg and dotted in dulce de leche, finished with a dulce de leche whipped ganache and adorned with more dulce de leche, chocolate crunchies, gold flake, and banana slices. Pure heaven.
Serves 8 | Level: Beginner
Ingredients
Banana Bread
8oz dulce de leche (half a can)
113g butter
165g brown sugar
2 eggs
60g plain greek yogurt (or creme fraiche)
4-5 super ripe bananas
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon cinnamon
a few grates of nutmeg
220g flour
1 teaspoon baking soda
Dulce de Leche Ganache
8.5 oz heavy cream
8.5oz vahlrona dulcey chocolate
1 teaspoon vanilla bean paste
Method
First, a note on dulce de leche. You can easily make it by boiling a can of sweetened condensed milk for a few hours, look that up separate if you want more details on how to make it yourself.
Preheat the oven to 350F. Line a 9x 13in pan with parchment. Yes, you read that right it's not a traditional baking tin. I find that with this method it results in a much moister banana bread as it spends less time in the oven to bake all the way through. More magical in a 9x13.
Brown your butter, and pour it into a large heat proof bowl. Add the brown sugar and give it a good whisk. Add the eggs, yogurt, vanilla, and give it another stir to combine. Add bananas, salt, and spices then mash the bananas with the end of your whisk, they are more fun like this with some chunks. Add the flour and baking soda, mix just to combine, don't over mix or it will mess with the texture.
Pour the batter into the prepared baking dish, smooth, and dot it with the dulce de leche, leaving a little behind to decorate the top with. Bake for 25-30 minutes until a toothpick comes out clean.
While thats in, chop the chocolate and place it in a heat proof bowl. Heat the heavy cream until steaming then pour it over the chocolate. Let sit for a few minutes, then add vanilla and stir until smooth. Allow it to cool covered in the fridge for a few hours before you whip it with either a stand mixer or by hand with a whisk. Store in piping bag until ready to decorate.
To decorate, cut into eight equal size pieces and pipe on the whipped ganache. Add dots or drizzles of the rest of the dulce de leche, and add whatever you wish from there!
Happy Eating! Did you make this? Tell me how it went below!
xoxo Slone's Kitchen
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