One of the things that my mom used to make for me as a kid were these fried bananas that she would drizzle with condensed milk. For my banana bread riff, I really wanted to play with this idea. The combination of dulce de leche and bananas is so good and so nostalgic for me!
The Secret Ingredient: Dulce de Leche
Incorporating dulce de leche into the batter was a no-brainer because the dulce de leche works double duty in adding the rich creamy and milky notes, while also adding the caramelized notes that play so well with the crunchy cinnamon streusel that adorns the top of the loaf.
Tips for Making This Banana Bread
If you’re making this loaf for the first time, make sure to use a scale to weigh your ingredients so you aren’t incorporating any more flour than needed. The loaf doesn’t rely on overripe bananas, so you can easily make this whenever you have extra bananas on hand!
More Tasty Quick Bread Recipes
- Chocolate Banana Bread
- Apple Bread
- Butternut Squash Bread with Pecan Streusel
- Zucchini Carrot Bread
- Chocolate Chip Banana Bread Coffee Cake
Preheat the oven and prepare the pan:
Start by preheating the oven to 350°F, then lightly spritz a 9×5 or 8 1/2x 4 1/2-inch loaf pan with non-stick spray.
Combine the dry ingredients:
To make the bread, whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Mix the sugar, dulce de leche, and bananas:
In the bowl of a stand mixer, add the granulated sugar, dulce de leche, and chopped bananas. Fit the stand mixer with the paddle attachment and mix on medium-low. After 30 seconds, scrape down the sides of the bowl, then beat the ingredients for 30 more seconds.
Add the remaining ingredients to the bread batter:
Reduce the speed to low, then add in half of the flour mixture 1/4 cup at a time (to avoid a flour cloud). Once half of the flour mixture has been added, pour in the melted butter, followed by the eggs. Once the eggs have been incorporated, add in the remaining flour and mix just until combined, scraping down the sides and paddle as needed.
Pour the batter into the prepared loaf pan, then make the streusel.
Make the streusel:
In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add in the butter and use your hands to work it into the flour until you have a crumbly mixture that has the consistency of wet sand. Sprinkle the streusel on top of the batter.
Bake the bread:
Bake the loaf until a cake tester or toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour and 10 minutes (less time for a 9×5 pan, slightly more time for an 8 1/2x 4 1/2-inch pan). Let the loaf cool completely in the pan.
Add the optional drizzle and serve:
If desired, add a dulce de leche drizzle. Heat the dulce de leche, loosely covered, for 10 to 15 seconds in the microwave, just until warmed. Add the milk and mix to thin it slightly; you can add more, a small splash at a time, if needed. Drizzle it over the top before slicing and serving.
The bread (without the drizzle) will keep for up to 4 days tightly wrapped or in an airtight container.
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What Is Dulce de Leche?
Made by slowly cooking milk and sugar together until the mixture is thick and caramelized, dulce de leche is a popular sweet treat in Latin America. It is glossy and just thick enough to be spreadable and has a sweet, milky, rich, caramelized, and toasty flavor. It can be enjoyed as-is but is frequently used as a filling, topping, or ingredient in other sweets like cookies, cakes, and more.
Look for dulce de leche in small cans in the baking aisle next to the sweetened condensed milk or in the Latin American food section of the grocery store.
How to Store and Freeze
This banana bread keeps best without the dulce de leche drizzle, so add it just before serving. The cooled bread will keep, tightly wrapped or in an airtight container, for up to 4 days at room temperature. It can also be tightly wrapped and frozen for up to a month.