Dulce de Leche Banana Bread is a modern American recipe for a classic banana bread of a milk, flour and banana batter with South American Dulce de Leche mixed into half the batter that's baked in laof tins. The full recipe is presented here and I hope you enjoy this classic American version of: Dulce de Leche Banana Bread.
Combine the flours, salt, baking powder and baking soda in a bowl. In a separate bowl cream together the sugar and butter until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now mash the bananas and beat into the creamed mixture.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until only just incorporated (do not over mix). Butter and line two loaf tins then add about 1/4 of the batter to the base of each. Add dollops of the dulce de leche on top then swirl this into the batter.
Divide the remaining batter between the tops of both loaves then transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until the top is golden and a skewer inserted into the centre emerges cleanly. Allow to cool in the tins for ten minutes then turn out onto a wire rack and allow to cool completely.
For a richer cake these can be coated with caramel buttercream icing.
