Sweetie Pie
  • Quarantine recipes

    Quarantine recipes

    Banana bread and dulce de leche to make you happy

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  • Crazy times we are living, everyone locked in our homes, trying that this pandemic doesn’t grow anymore, while I am writing this words it feels very much like a science fiction movie, but this is our reality now.

    In hard times I always bake and I like to think that my job in this moments is to make everyone life a little bit sweeter, here in Cambridge people want food to make themselves feel better, feel good at home and maybe for a few minutes distract ourselves of what is going on with the world.

    So I am going to try to upload recipes, as long as I can get ingredients I am going to keep baking if you have questions about substitutions I can try to help you. This recipe is super easy and because everything is better with dulce de leche I put a core of dulce de leche in the banana bread, because why not?

    I have a special mold with a hole in the center, that is why I was able to fill it like that, but if this is not the case, you can just make your bread as you would normally do and when you serve it, add a spoon of dulce de leche. I caramelized some banana pieces and put them on top.

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    Banana bread and dulce de leche

    Preparation time: 1 hour
    Servings: 8 a 10 portions

    Ingredients

    • 113 g unsalted butter
    • 190 g o 1 cup of caster sugar
    • 2 big eggs
    • 60 ml o 1/4 cup of milk
    • 1 tsp vanilla extract
    • 3 bananas very ripe
    • 240 g o 2 cups plain flour
    • 1 tsp soda bicarbonate
    • pinch of salt
    • 1/2 cup of nuts or chocolate chips
    • 1 cup of dulce de leche
    • I bought the mold here, but you could probably find it online

    Preparation

     

    1. Preheat the oven at 170ºC and prepare the mold, lining it with baking paper.
    2. Cream the butter with the sugar in a stand mixer, until it is fluffy and creamy.
    3. Add the eggs. Whisk until completely combined and the mixture is smooth.
    4. Add the milk and vanilla.
    5. Mash in the bananas. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
    6. Add the flour, baking soda, and salt. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
    7. Fold in the nuts or chocolate, if using.
    8. Pour the batter into the pan. Smooth the top of the batter.
    9. Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a toothpick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
    10. Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack.
    11. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place it on the cooling rack. Enjoy with some dulce de leche

     

     

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