I can never have enough varieties of banana bread. chocolate chips, pecans, walnuts, coconut, dates, peanut butter, and now with dulce de leche.

Until this I had never made banana bread with butter. Sinner. I know that is the traditional way to do it, but I always try to ‘healthify’ my banana bread by subbing applesauce for the butter. Not this time. I went all out. I committed to full fat and full sugar. Yet, you still see some whole wheat flour snuck in there. I added it for the nutty flavor it adds–Does it really add a ‘nutty’ flavor or do I just tell myself that to try and eat a tiny bit healthier? — Or because I am crazy and have to add some change to every recipe I try.

This is more like banana loaf cake rather then a loaf that you might eat for breakfast. The dulce de leche adds a tons of gooey rich sweetness that is just fantastic. The banana flavor is the most intense I have had of any of my banana breads. The butter sort of lingers on your lips in between each bite leaving you craving more.

So do I regret the decision to leave this as is and not try and ‘healthify’ it? NOPE! With every bite my taste buds did a little dance and I like when my taste buds are happy.


The outside of the bread browned perfectly. And the inside had the little brown banana pieces from using so many bananas.

Banana Bread
Makes 2 loaves (I made 1 regular loaf and 4 mini loaves)
Adapted from Kitchen Worthy
1 cup whole milk
3 cups flour: 1 1/2 cups all purpose, 1 1/2 cups whole wheat
½ tsp salt
1½ tsp baking powder
1½ tsp baking soda
1 1/2 cups sugar
½ cup unsalted butter
2 eggs
6 very ripe bananas (medium sized bananas, if they are big, only use 5)
1 can dulce de leche (13 ounces)

Preheat oven to 300 degrees. Prepare two loaf pans by buttering and lining with parchment paper.

Whisk flours, salt, baking powder and baking soda. In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the mashed bananas. Add dry ingredients and milk to the banana mixture, alternating until incorporated. Ending with the dry ingredients, and don’t over mix the dough. Mix just until incorporated.

Add a little over 1 cup (1/4 of the batter) of the batter to the pan and spoon dollops of dulce de leche over the batter. Using a knife, swirl the dulce de leche into the batter. Top with another cup to cup and a half of batter.

Bake in buttered loaf pans for 1 hour or until toothpick comes out clean.

This really could be prepared in cake pans and spread with some caramel buttercream for a delicious cake. It is sweet enough (seriously, it’s SWEET) and THAT delicious!

Mmmmm, caramel swirl, YUM!