Are you ready to elevate your baking game with a dessert that’s not just delicious but also incredibly easy to make? Say hello to the irresistible "Banana Bread aux Pépites de Chocolat et au Dulce de Leche"! This delightful loaf combines the natural sweetness of ripe bananas with rich chocolate chips and the creamy decadence of dulce de leche, making it the perfect treat for any occasion. Whether you're enjoying a cozy afternoon at home or looking to impress guests at your next gathering, this banana bread is bound to steal the spotlight. Trust us, one slice won’t be enough—so let’s dive into this recipe that’s sure to become a family favorite!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 100g sugar
- 1 egg
- 75g unsalted butter, melted
- 200g all-purpose flour
- 1 teaspoon baking soda
- 100g chocolate chips
- 100g dulce de leche
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful your bread will be.
- Add the sugar, egg, and melted butter to the mashed bananas. Whisk the ingredients together until well combined and the mixture is smooth and uniform.
- In a separate bowl, sift together the all-purpose flour and baking soda. This helps remove any lumps and ensures even distribution of the leavening agent.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense, tough bread.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour half of the batter into the prepared loaf pan. Drizzle half of the dulce de leche over the batter, creating swirls with a knife.
- Add the remaining batter on top, and finish by drizzling the remaining dulce de leche, creating additional swirls.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose Ripe Bananas: The key to a flavorful banana bread is using very ripe bananas. Look for bananas with brown spots for the best sweetness and moisture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, so be gentle!
- Swirl the Dulce de Leche: For beautiful swirls, use a knife to gently mix the dulce de leche into the batter. This not only enhances the presentation but also creates pockets of creamy goodness in each slice.
- Check for Doneness: Ovens can vary, so start checking your bread at around 55 minutes. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Storage: To keep your banana bread fresh, store it in an airtight container at room temperature. It’s best enjoyed within three days, but it can also be frozen for up to three months—just slice it before freezing for easy access!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
