Sweet, soft banana bread is loaded with the flavor you already love and topped with a new, rich dulce de leche glaze that you won’t be able to get enough of.
By Michelle Verkade
This is what breakfast, snack, and dessert all rolled into one glorious quick bread looks like.
It’s basically a crime not to make this, because, wait for it–
Drum roll please…
The glaze is made of dulce de leche.
If I hated banana bread, I would eat this just for the glaze. But I don’t hate banana bread. And I
don’t hate dulce de leche.
Love banana bread? Try this chocolate chip banana bread with a peanut butter icing.
- 3-4 medium or large bananas
- 2 Tbsp brown sugar
- 1½ tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup dulce de leche
- Preheat the oven to 350F. Grease one 9x5 pan or two 8x4 pans.
- In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add in eggs and beat until mixed.
- To the wet ingredients, sift in flour, baking soda, and salt.
- Stir until just combined.
- Pour in mashed bananas, and mix until combined.
- Bake at 350 for 35-40 minutes (for two 8x4 pans) or until cake tester comes out
- clean with just a few moist crumbs stuck to it. If using one 9x5 pan, bake at 350 for
- minutes; then lower the temp to 325 and bake for 15-20 or until cake tester
- comes out clean with just a few moist crumbs stuck to it.
- Allow to cool for 10 minutes. Move to a wire cooling rack.
- In a microwave safe bowl, heat dulce de leche in 10 second increments, until it has
- begun to melt and is easier to work with. Pour dulce de leche over your banana
- Allow glaze to set and enjoy!
towels would work a