A delicious banana bread, with a twist of Dulche De Leche, and studded with pecan, for a light breakfast or a snack for afternoon tea
I have gone a bit low on banana bakes, since the kids are not very fond of it, unless it is the chocolate banana bread. 😕 Personally, I feel that the aroma of banana bakes is intoxicating, especially when it is combined with some cinnamon. It makes me want to sit down in the kitchen without doing anything, only enjoying that mesmerizing smell that comes out of the oven. How many of you feel that? I have never experienced such a head-hitting aroma for any other bakes I do. Maybe I am a bit mental about it. Since I love cakes with bananas, I may be imagining the smell as such, who knows? 😀
I baked these when I had a little DDL (read Dulche De Leche) left over in the can that I converted. I don’t make DDL as frequently I would love to, since I end up licking them all the time! At the same time, I had some bananas that were overripe. We are a family who loves to eat our bananas in the half-raw-half-ripe stage. So always I make it a point to pick up bananas that way, and that too in little quantities, at a time 4 to 6, to ensure that I don’t have any over ripe bananas on my counter. Still it happens that the normal off-take doesn’t take place, so I end up with a couple of them. Most of the time, I convert it to aval kuzhachathu, which we all love unanimously and the status of the banana is not enquired about.
Since the opportunity was right to bake this beauty that I referred to from here, I just went ahead and baked it, without thinking twice how all would welcome it. Thankfully it was loved by all. The sweetness of this loaf is contributed by the DDL, the bananas and the little brown sugar added. I love my banana bakes more with wholewheat flour, so I did a mix of flours for this one as well. This bread didn’t sit on my counter-top for 24 hours. Half of it disappeared to my colleagues and the remaining was eaten up by us over a cup of coffee. 🙂 Off to the recipe…
Dulche De Leche Banana Bread
- 75 gm butter softened
- 1/3 cup brown sugar
- 2 bananas mashed
- 1/2 cup milk
- 1/3 cup dulche de leche
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup wholewheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Preheat oven to 180 degrees. Grease a loaf pan well and set aside.
- Beat butter and sugar till fluffy.
- Add the mashed banana, milk, DDL and vanilla and beat again.
- Sieve all the dry ingredients into the wet ingredients and fold till incorporated. Do not overbeat.
- Pour into a loaf pan and dot with whole pecans.
- Bake for 50 minutes till done.
- Cool in pan for 10 minutes. Flip onto a wire rack and cool completely before slicing.