Description
This Caramelized Banana Bread with Dulce de Leche Glaze is a deliciously rich and moist loaf featuring sautéed bananas caramelized in butter and brown sugar, layered with extra brown sugar for a sweet crunch. Finished with a luscious homemade dulce de leche glaze, this comforting banana bread offers an elevated twist on a classic favorite, perfect for breakfast or dessert.
Ingredients
Scale
Banana Bread Batter
- 3 tablespoons butter
- 3/4 cup brown sugar (divided)
- 3 medium ripe bananas (or 2 large), sliced
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Dulce de Leche Glaze
- 1 14 oz can sweetened condensed milk
- 2/3 cup brown sugar (divided for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set it aside.
- Caramelize Bananas: Slice the bananas. In a skillet over medium-high heat, melt the butter. Add the banana slices and 3/4 cup of brown sugar and sauté for 4 minutes, stirring frequently to caramelize the bananas. Remove from heat and let cool for 5 minutes.
- Mix Banana Mixture: Transfer the banana mixture to a large bowl and beat with an electric mixer or whisk on medium speed until smooth and creamy.
- Combine Wet and Dry Ingredients: In a small bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs. In another bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add the flour mixture to the banana mixture, alternating with the wet ingredients, starting and ending with the flour. Mix on low speed until just combined to avoid overmixing.
- Layer Batter and Brown Sugar: Pour half of the batter into the prepared loaf pan. Sprinkle 1/3 cup of brown sugar evenly over the batter. Add the remaining batter on top, then sprinkle the remaining 1/3 cup brown sugar over the top layer.
- Bake the Banana Bread: Bake at 350°F for 45 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs attached. Let the bread cool in the pan for 10 minutes before removing it and transferring to a wire rack to cool completely.
- Prepare Dulce de Leche: Pour the sweetened condensed milk into a glass pie dish and cover it tightly with aluminum foil. Place the pie dish inside a larger roasting pan, then pour in hot water until it reaches halfway up the sides of the pie dish. Bake at 425°F for 1 hour until the condensed milk turns golden and caramelized, forming dulce de leche.
- Glaze and Serve: Drizzle the warm dulce de leche over the cooled banana bread. Reserve any remaining dulce de leche for spreading on individual slices for extra decadence.
Notes
- Make sure to cool the banana bread completely before glazing to prevent the dulce de leche from melting and running off.
- The caramelization of bananas adds extra depth of flavor, so do not skip or rush this step.
- If you prefer a smoother dulce de leche, you can blend it lightly before drizzling.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
