Recipe: Dulce de Leche Caramel Cinnamon Banana Bread | KCET
Recipe: Dulce de Leche Caramel Cinnamon Banana Bread
This recipe was originally published on patijinch.com.
Dulce de Leche Caramel Cinnamon Banana Bread
Pan de Plátano con Dulce de Leche Caramel Cinnamon
Serves 8 to 10
- 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe bananas peeled, sliced and completely mashed
- 1/2 cup Coronado® Dulce de Leche Caramel Cinnamon
- 1/4 cup boiling water
- For garnish confectioners' sugar
Connect with KCET
Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Coronado® Dulce de Leche Caramel Cinnamon to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar. Once it has cooled completely, cover it, so it retains and even gains more moisture.
Though Horace Tapscott died in 1999, his legacy of music and focus on community burn brighter than ever because of the rising popularity of contemporary jazz artists like Kamasi Washington.
While most people are sleeping in their cozy beds, there is a whole segment of society that is awake and keeping the city moving. In the big picture, how does night work affect the economy and society as a whole?
A Q&A will immediately follow the screening with filmmakers and stars Hannah Pearl Utt and Jen Tullock.
A historical gold boom has resulted in thousands of abandoned mines spread across the Mojave desert that have grave environmental repercussions.
- 1 of 196
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›