Banana Dulce de Leche Bread Recipe – Pecan & Cinnamon Loaf

Last Updated on 4 months by Neha Deshmukh

Banana Dulce de Leche Bread Recipe – Pecan & Cinnamon Loaf

Hey everyone! I’m so excited to share this recipe with you – it’s a real hug in a loaf! I first made this Banana Dulce de Leche Bread when I was craving something comforting and a little bit special. The dulce de leche takes it to a whole new level, and the pecans add the perfect crunch. It’s become a family favourite, and I think it will be yours too!

Why You’ll Love This Recipe

This isn’t your average banana bread. The addition of dulce de leche creates a wonderfully caramel-y, rich flavour that pairs beautifully with the bananas and cinnamon. Plus, the pecans on top give it a lovely texture and a touch of elegance. It’s perfect for a weekend brunch, an afternoon treat, or even a little something to brighten up your day. It’s relatively easy to make, but tastes like you’ve spent hours in the kitchen!

Ingredients

Here’s what you’ll need to whip up this delicious loaf:

• 75 gm butter, softened
• 1/3 cup (67g) brown sugar
• 2 bananas, mashed
• 1/2 cup (120ml) milk
• 1/3 cup (80g) dulce de leche
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (120g) wholewheat flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp cinnamon
• Whole pecans, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Dulce de Leche: This stuff is magic. Originally from Argentina, it’s essentially caramelised milk – so rich and decadent! You can find it in most well-stocked supermarkets, or even make your own (though store-bought is perfectly fine!). There are different variations – some are smoother, some have a slightly grainier texture. Experiment and find your favourite!
• Flour Power: I love using a mix of all-purpose and wholewheat flour. It gives the bread a lovely texture and a slightly nutty flavour. You can use all all-purpose if you prefer, or even try spelt flour for a different twist.
• Pecan Sourcing: I like to get my pecans from a local farmer’s market when I can. They just taste fresher! But any good quality pecans will work beautifully. Make sure they’re whole, not chopped, for that lovely garnish.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease a loaf pan and set it aside. This prevents sticking and makes life so much easier.
2. In a mixing bowl, beat the softened butter and brown sugar together until they’re light and fluffy. This usually takes a few minutes – don’t rush it!
3. Add the mashed bananas, milk, dulce de leche, and vanilla extract. Mix until everything is nicely combined. It’ll smell amazing at this point!
4. In a separate bowl, sift together the all-purpose flour, wholewheat flour, baking powder, baking soda, salt, and cinnamon. Sifting helps to get rid of any lumps and ensures everything is evenly distributed.
5. Gradually fold the dry ingredients into the wet mixture. Be gentle! You want to combine everything, but avoid overmixing – that can make the bread tough.
6. Pour the batter into the prepared loaf pan. Now for the fun part – arrange those whole pecans on top! They look so pretty and add a wonderful crunch.
7. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it!
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling. Trust me, the wait is worth it!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough bread.
• Use ripe bananas for the best flavour. The riper, the sweeter!
• For extra flavour, try toasting the pecans lightly before adding them to the top.
• A good quality dulce de leche really makes a difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the milk with plant-based milk (almond or soy work well).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right consistency. My friend, Priya, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Spice Level Adjustment: If you’re a cinnamon fiend like my grandma, feel free to add an extra 1/4 tsp! Or, for a more subtle flavour, reduce it to 1/4 tsp.
• Festival Adaptations: During Thanksgiving or Christmas, I love adding a pinch of nutmeg or cloves to the batter for a festive twist.

Serving Suggestions

This bread is delicious on its own, but even better with a smear of butter or a dollop of cream cheese. It also pairs beautifully with a cup of chai or coffee. It’s perfect for breakfast, brunch, or a sweet afternoon treat.

Storage Instructions

Store the cooled bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• What is the best way to ripen bananas for banana bread? Place them in a paper bag with an apple or a tomato. The ethylene gas released by these fruits will speed up the ripening process.
• Can I use a different nut instead of pecans? Absolutely! Walnuts or almonds would also be delicious.
• Can this bread be frozen? Yes! It freezes beautifully.
• What does Dulce de Leche add to the flavour profile? It adds a rich, caramel-like sweetness that complements the bananas perfectly. It’s a game-changer!
• How can I tell if my banana bread is baked through? Insert a toothpick into the center. If it comes out clean, it’s done!
• Can I make this bread ahead of time? Yes, you can! It actually tastes even better the next day.