My kids used to go through bananas quickly, so I was always buying more each time I went out shopping, but recently it seems like we just can’t get through a bunch before it’s time to make some more banana bread. One of my favorite Mexican chefs, Pati Jinich, makes a great dulce de leche caramel cinnamon banana bread that I love to make so I have decided to share the recipe with you.
This bread is moist and the dulce de leche lends a great flavor. Think bananas with caramel. Mmmm…what goes better with bananas than caramel? If you can’t find cinnamon dulce de leche in your local grocer, you can always order it on Amazon, or you can use a regular can of dulce de leche and add about a teaspoon of fresh ground cinnamon to the caramel batter portion.
This bread goes pretty quick in our house. It’s a great thing to have with coffee in the morning for a quick breakfast or as a snack from time to time. If you want to make it a bit more indulgent, you could always heat a bit of the dulce de leche up and drizzle it over the bread after it comes out of the oven. Talk about a treat. I hope you give it a try.
DULCE DE LECHE CARAMEL CINNAMON BANANA BREAD
Serves: 8 to 10
- 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas peeled, sliced and completely mashed
- 1/2 cup Dulce de Leche Caramel Cinnamon (Pati Jinich uses the Coronado® brand)
- 1/4 cup boiling water
- Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
- In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
- In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
- Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
- Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Dulce de Leche Caramel Cinnamon to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
- Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar (or drizzle a bit of dulce de leche over the top). Once it has cooled completely, cover it, so it retains and even gains more moisture.
Recipe from chef, Pati Jinich