My banana bread wouldn’t be mine if I didn’t add a little twist to the recipe, right? This time I made some swirls with Dulce de Leche.
How much do you like banana breads? I simply love them and it seems like I kind of developed a slight obsession about them lately. Funny thing, I just came back from down under where I spent some time off and down there I think I never had so many banana breads in my entire life. We find them everywhere in Australia, most of the time in their original version, very moist and with a delicate taste of banana and cinnamon. One more thing I loved: banana bread slices are gigantic out there. Awesome! When I came back home, I ran out to the store and bought some bananas. I had in mind a banana bread recipe I couldn’t wait to try. I love chocolate I can’t help it, and good news chocolate and banana match perfectly together. So the first step was for me to incorporate some chocolate chips in my banana bread recipe.
Then you’ve got plenty of different textures you can give your banana bread, depending on how you bake it and which ingredients you choose. Personally, I love the very moist texture I found in the Australian banana breads. To be sure that mine would be moist enough, I went for buttermilk. So far I know, in Europe we don’t really use buttermilk and I discovered it recently in my favorite cookbook written by Sally’s Baking Addiction. I fell in love with the magic created by buttermilk straight away after my first attemt with some classic chocolate muffins, then again with this banana bread. You can’t go wrong with this buttermilk and it is super easy to make (you don’t even need to buy some).
The Duche de Leche adds some delicate sweetness to the whole recipe without being too sweet (like salted caramel might be, even though it would work perfectly well too with this ingredient, don’t get me wrong).
And now you have just in front of you this Chocolate Chip Banana Bread with Dulce de Leche Swirls. My bf loved it as it is with a cup of coffee and I secretly admit I even allowed myself to spread some Dulce de Leche on top of it. I am so happy with the result that now I think I can (almost) compete with the Australian banana bread!
- ½ cup (120g) butter, at room temperature
- ½ cup (90g) dark brown sugar
- ¼ cup (45g) light brown sugar
- ½ cup (100g) granulated sugar
- 3 large eggs
- 3 large very ripe bananas
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon gound cinnamon
- 1 teaspoon salt
- ½ cup (120 ml) buttermilk*
- 1 cup (150g) dark chocolate chips
- 4 Tablespoons (60g) Dulce de Leche
- Preheat the oven to 350°F (190°C). Line a 9x5 inches loaf pan with butter and set aside.
- In a large bowl, beat together with a mixer the butter, brown sugars and granulated sugar on medium speed for 3 minutes, until you get a creamed consistency. Add the eggs, one at a time, beating well on low speed after each addition. Add the mashed bananas and vanilla, beating on low speed for 1 minute.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- Slowly add the dry ingredients to the wet ingredients, in several additions, stirring well after each one.
- Add the buttermilk* and stir until combined. Fold in the chocolate chips.
- Pour the batter into the loaf pan and make some swirls with the Dulce de Leche. Bake for 50 minutes and allow to cool completely before serving. You can wrap the banana bread (or banana bread slices) with cling film to keep it moist for a few days.