Skip to main content

Swirled Dulce de Leche Banana Bread

Pan de Plátano con Cajeta

8 to 10


  • ½ cup or 1 stick unsalted butter, at room temperature
  • 1/4 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ripe bananas, peeled, sliced and completely mashed
  • ½ cup Cinnamon Dulce de Leche Caramel
  • ¼ cup boiling hot water

Preparation Method

  1. Place rack in the middle of the oven and reheat to 350 degrees.
  2. Grease a 9 x 5 nonstick loaf pan with butter.
  3. In the bowl of a standing mixer set with the paddle attachment, beat the butter over medium speed until light and fluffy, about 3 to 4 minutes. Add brown sugar and white sugar, continue beating until smooth. Add the eggs and continue beating for a couple minutes.
  4. In a bowl combine the flour, baking soda, baking powder and salt. Reduce mixer speed to low and add the flour mix ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
  5. Remove 1/3 of the batter and place in a separate bowl. Add mashed bananas to the batter remaining in the mixer bowl, and continue beating until batter is fluffy and mixed. Pour banana batter onto prepared pan.
  6. Rinse mixer bowl and paddle attachment. Add reserved batter and Cinnamon Dulce de Leche Caramel to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour boiling water and continue beating until completely smooth.
  7. Pour Cinnamon Dulce de Leche batter over banana batter.
  8. Place in the oven and bake for an hour, until top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread.
  9. Remove from the oven, let cool and flip onto a platter.
  10. Once it has cooled completely, cover it, so it retains and even gains more moisture.