Caramel Banana Bread

Recipe:

Ingredient Notes:

• Bananas. You can use bananas from ripe to almost black.
  The riper the banana, the more flavorful the cake will be. And the darker the color of the crumb.
  1 medium banana weighs about 100-120 grams, so you need 2,5 bananas to make loaf cake.
• Butter. Use butter with a fat content of 72% or more. I do not recommend vegetable shortening – it adds a subtle chemical flavor that ruins everything. The recipe calls for soft butter – room temperature. But not melted!
• Sugar. Ordinary white sugar is used for batter, and brown sugar – for crumbs. If you want to enhance the caramel flavor a bit, you can also use brown sugar for the batter.
• Eggs. The weight of an egg is 50-55 g. This corresponds to a size M. It is better to use eggs at room temperature.
• Flour. You need ordinary all-purpose flour with about 10% protein. You can substitute cake flour without changing the rest of the recipe.
• Cinnamon. Plain ground cinnamon will perfectly do the job here. But if you want a more complex flavor, you can use pumpkin pie spice instead.
• Dulce de leche (boiled condensed milk). By definition, take a good quality with a rich caramel flavor.
  If you can’t buy ready-made, you can make dulce de leche yourself by simply boiling condensed milk. Boil it in a closed can for about 3 hours. During cooking, the can should be completely submerged in boiling water.

Let’s start cooking.

Make the streusel. In a bowl, combine the room temperature butter, brown sugar, cinnamon, and flour. Use a fork to crumble the mixture into coarse crumbs. Or rub in with your fingers.

Mash bananas into a coarse puree with a masher or fork. In a mixing bowl, add the softened butter, softened dulche de leche, bananas and sugar. Mix.

Add eggs and mix again. Add flour sifted with baking soda and cinnamon and mix.

Pour into a well greased or parchment paper covered loaf pan (I have 2 small pans instead of one big one).

Sprinkle the streusel on top.

Bake in a preheated oven at 170°C (340°F) for about 45 minutes.

Remove from pan and cool on a rack.

Enjoy!

This Caramel Banana Bread recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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