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.
Creative restrictions can often mean creative breakthroughs, as seen in Jacob Jonas’ ‘Parked’ and #adigitaldance projects.
Art has the power to influence culture. Columnist Anuradha Vikram asks artists how they use or don’t use their creative practice in service of social causes.
KCET received a total of 54 nominations for the 62nd annual Southern California Journalism Awards presented by the Los Angeles Press Club. The tally ranked KCET as earning more nominations than any other local broadcast organization.
The Auntie Sewing Squad is a multi-generational network of 800-plus home sewers making face masks for vulnerable populations without access to them.
One of Baja's best-kept secrets, Pati virtually steps back in time in Loreto, a small town on the Gulf of California with a rich history and one-of-a-kind dishes only found here.
People are traveling from all over the world to discover the new and exciting wine region of Valle de Guadalupe, where Pati samples some of the local wine varietals.
In Valle De Guadalupe, Pati visits one of the legendary cooks in the area, Dona Esthela, whose restaurant is known for serving up one of the tastiest breakfasts in the world.
Life on the border is a melting pot of cultures and cuisines that creates a unique culinary scene like no other, and Pati dives deep to get the real story of what life and food are like on the border.
Pati is in one of Mexico's most up and coming food destinations, Tijuana, where she spends the day with some of the young, fresh talent taking part in Baja's exciting culinary movement.