Banana bread at it’s finest! This recipe yields a light and fluffy banana loaf that cuts like butter. Each piece is filled with deep pockets of sweet dulce de Leche cream and melted dark chocolate. It really is perfect for an afternoon snack, or to enjoy with a morning coffee.
The whole world is all about banana bread right now! Everyone is home and finally getting around to all those Pinterest DIYs and recipes they saved but never thought they would actually make. And bananas-are finally starting to be seen again on the shelves! I’m seriously thrilled. Andddd, check out this fluff?!
Of course, I wouldn’t post a plain ol’banana bread, with so many recipes out there. This recipe is special- it is so rich and luxurious, it’s unlike any other banana confection I’ve made.
This banana bread is amazing because:
Whipping the butter gives the cake an over-the-clouds-airy texture. We will whip the butter for 10 minutes! Put a timer on and let it do its thing. The result is so fluffy and light you will want to dive into the pan. Really.
There are deep pockets of sweet dulce de Leche cream. Dulce de Leche is made from sweetened condensed milk and has a flavour and texture similar to caramel. It’s delicious and paired with the bananas…a total win. I say “deep” pockets, because the cream doesn’t just grace the surface of the bread, it sinks all the way to the bottom, ensuring the perfect bite in every slice.
On top of the lil dollops of cream there is chocolate. Need I say more? I prefer using dark chocolate, to combat the sweetness of the dulce de Leche, but milk chocolate would also be delicious.
To make butter banana bread you will need:
A stand mixer or hand held mixer.
This is for whipping the butter up to the perfect consistency. I use a KitchenAid stand mixer and I really love it! (this is the stand mixer I have in red) You could use a hand held mixer as well, but only try a hand held whisk if you are looking to get in your daily arm workout. LOL!
Oven safe baking dish or pan
My favourite pan to bake in is a glass pyrex dish with a fitted lid. Why? Because after the cake has cooled, you just pop the lid on and leave it on the counter! No plastic wrap or foil or storage methods. The dish I bake this cake in is 10x8x5. Alternatively, you can use an aluminium pan fitted with a baking sheet.
How to store banana bread
#1 Let the banana bread cool down after coming out of the oven. This is to prevent condensation from the warm bread, and helps it last longer.
#2 Keep the banana bread in an airtight container, or covered tightly with plastic wrap or aluminium foil. This will prevent the bread from drying out and going bad. Keep on the counter for 2-3 days, and then it should be transferred to the fridge or freezer.
#3 If you want to prolong the life of banana bread, transfer it to the refrigerator. Place a paper towel over the top of the bread(to soak up any moisture from the cool environment), and cover it tightly. It can last for a week this way.
#4 Banana bread can be frozen for about 3 months. After it cools, remove it from the pan and into a freezer friendly ziplock bag, and again place a paper towel on top, to catch condensation. I like to zip the bag almost till the end and suck out the rest of the air, creating a vacuum type seal.
If you love bananas, or just something sweet in general, you’ll totally dig these:
I hope you love this Butter Banana Bread with Dulce De Leche Pockets like we do! Remember to leave a review or a nice thought in the comment section below- I love hearing what recipes are your favourites and what is the “matzav” in your kitchen. For fun and behind-the-scenes, come e and join the fam on Instagram!
Lots of love, Estee
Butter Banana Bread with Dulce De Leche Pockets
- 200 gram soft butter
- 3/4 cup (100 grams) sugar(160 gram)
- 3 eggs
- 2 1/2 cup flour(350 gram)
- 1 tsp baking soda(10 gram)
- 3 ripe bananas, peeled and mashed
- 1/2 cup yogurt or sour cream(100 gram)
- 1 tsp vanilla extract
- dulce de Leche cream
- 1 bar dark or milk chocolate
- In the bowl of a stand mixer, add butter, sugar, and eggs. Whip for 10 minutes. Yes, 10. This will give the cake an extremely light texture.
- In a separate bowl, whisk together sifted flour and baking soda. After 10 minutes, slow the speed of the mixer, and add the flour. Mix only until combined. (over mixing creates a denser cake) Add mashed bananas, yogurt, and vanilla extract.Mix only until combined.
- Preheat oven to 345 F/ 175 celsius. Line a 9'13 pan with baking paper. You can use a smaller pan as well, the cake will simply be taller. Pour the batter into the prepared pan.
Dulce De Leche
- Imagine the cake will be sliced into 12 pieces. You want a dollop of cream in the centre of each "piece". Take a 1/2 Tbs of dulce de Leche cream, and place it gently onto the cake in the centre of the corner "piece". Continue until you have 12 evenly spaced dollops of cream. If desired, on top of each place a square of chocolate.
- Bake the cake for 45 minutes - 1 hr, depending on your oven. After 45 min, check the cake with toothpick. Stick a toothpick into the centre of the cake(not into the dulce de Leche). Remove the toothpick...if there is raw batter on it continue to bake the cake, and check again after 15 minutes. When the toothpick comes out clean, the cake is ready. The top should be nice and golden.
- Enjoy hot, or warm, or with a cup of cold milk!
- Keep the banana cake on the counter in an airtight container(I like to use a pyrex container to bake in that has a pop on lid, link in the post for that), for 2 days. After that, if you still have any left, transfer it to the fridge. Wrap in plastic wrap and cover with an airtight container. If will stay in the fridge for a couple more days, but may need to be warmed up before eating.
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