Chocolate Chip Banana Bread with Dulce De Leche Swirls

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Author: Delphine Fortin
Cook Time: 50 mins
Total Time: 50 mins
Yield: 8 serves 1x
Category: Cakes and Pies
Cuisine: American recipes

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.

Ingredients

Scale

1/2 cup (120g) butter, at room temperature
1/2 cup (90g) dark brown sugar
1/4 cup (45g) light brown sugar
1/2 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
1/2 teaspoon gound cinnamon
1 teaspoon salt
1/2 cup (120 ml) buttermilk*
1 cup (150g) dark chocolate chips
4 Tablespoons (60g) Dulce de Leche

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Instructions

Preheat the oven to 350°F (190°C). Line a 9×5 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.

Notes

* For the buttermilk, you simply need to measure 1/2 tablespoon of lemon juice (or white vinegar) and pour in a measuring glass. Cover with milk until you reach 1/2 cup. Stir and let sit for 5 minutes until you get a curdled homemade buttermilk.