Everyone has a recipe for it. Am I right?
Personally, I think banana bread can get kind of boring. So, when I was looking at the overripe bananas that I had sitting on my kitchen counter – I decided that not only did I want to rid myself of the unwanted fruit flies, but I also wanted to do a rock-your-socks-off kind of banana bread. Something that is anything but ordinary and boring.
Usually when I create recipes, I do it through trial and error. This time, the banana fairies must have been sprinkling their good recipe-mojo down on me because I got it right the first time. How ’bout them apples….er, bananas.
First things first – we’re making a caramelized banana bread, so obviously we need to start by caramelizing bananas. Slice up 2-3 ripe bananas & add them to a few tablespoons of melted butter in a hot skillet.. Then sprinkle on your brown sugar. Cook, stirring often, for about 10 minutes.
Once their all yummy-fied – remove them from the heat and resist from eating them. It’s hard, I know – but I have faith in you.
Let them cool about 5 minutes. Then pour them into mixing bowl & puree with an electric mixer (or whisk). Add your batter ingredients & stir until combined.
Pour half of the batter into a greased loaf pan, and sprinkle on 1/3 cup of brown sugar – because more caramelized flavor is awesome.
Now, pour the rest of your batter on top. Sprinkle with an additional 1/3 cup of brown sugar. This is your crunch factor. Yum.
Bake in a preheated oven at 350 degrees for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it.
Let the bread cool. While the bread is cooling, make your dulce de leche. My favorite method to do this is in the oven. Pour a can of sweetened condensed milk into a glass pie dish & cover with foil. Place that pie dish in a larger dish (like a roaster) and pour enough hot water in to where it comes up halfway on the pie dish. Bake at 425 degrees for 1 hour.
Drizzle the warm dulce de leche all over the cooled banana bread.
Reserve any remaining dulce de leche for smothering on top of each individual slice for an ever more decadent treat. Serve a slice with a cup of coffee – and stir a dollop into your coffee too. Too much of this is a good thing, trust me.
Check out that brown sugar swirl right in the middle. Pure delicious-ness.
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