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.
- 3 tablespoons butter
- ¾ cup brown sugar + ⅔ cup brown sugar, divided
- 3 medium ripe bananas (or 2 large)
- ½ cup buttermilk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 14oz can sweetened condensed milk
- Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
- Slice the bananas. Over medium-high heat, melt the butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 5 minutes.
- Place the banana mixture in a large bowl & beat with an electric mixer (or by hand with a whisk) on medium speed until smooth.
- Mix the the buttermilk, oil, vanilla extract, and eggs in a small bowl. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
- Pour half the batter into the prepared baking pan. Sprinkle on ⅓ cup brown sugar. Top with remaining batter, then sprinkle on the other ⅓ cup brown sugar.
- Bake at 350 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. Cool for 10 minutes in the loaf pan. Remove the bread from the pan and cool completely on a wire rack.
- Meanwhile, make your dulce de leche. Pour the 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 over the cooled banana bread. Reserve any extra dulce le leche to spread on individual slices of bread.