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Dulce de leche banana bread

Name: Dulce de leche banana bread
Total time: 45 min
Ingredients: plain wholemeal flour 125g; plain flour 100g; baking powder 2 tsp; bananas 250g ripe (peeled weight, about 2-3 large); greek yogurt 100ml; soft light brown sugar 185g; eggs 2 large; vanilla bean paste or extract 1 tsp; olive oil 125ml, plus extra for the tin; double cream 150ml; dulce de leche 75g; dried banana chips 24

45 minutes + cooling
makes 12
Easy

Afternoon tea has a reputation for fussiness and recipes that need a lot of patience to make. These mini loaves are incredibly easy to make but still look elegant enough for the fanciest tea

By Edd Kimber

March 22, 2019 at 12:42 pm

Ingredients

OLIVE OIL BANANA BREAD

plain wholemeal flour 125g
plain flour 100g
baking powder 2 tsp
bananas 250g ripe (peeled weight, about 2-3 large)
greek yogurt 100ml
soft light brown sugar 185g
eggs 2 large
vanilla bean paste or extract 1 tsp
olive oil 125ml, plus extra for the tin

TOPPING

double cream 150ml
dulce de leche 75g
dried banana chips 24

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. To make the banana bread, mix together the flours, baking powder and ¹/2 tsp salt in a large bowl. In a separate bowl mash the bananas with a fork until no big lumps remain, then mix in the yogurt, sugar, eggs, vanilla and olive oil. Add the dry ingredients and gently mix together until just combined.
Step 2

Lightly oil a 12-hole mini loaf tin or regular muffin tin and divide the batter evenly between the holes. Depending on the size of the tin you may have some batter left over. This can be baked in a separate mould or in cupcake cases.
Step 3

Bake in the oven for 22-25 minutes or until they spring back to a light touch. Allow to cool for 15 minutes in the tin before turning out and cooling on a wire rack (without the topping these cakes will keep in a sealed container for up to 3 days).
Step 4

In a large bowl whisk together the cream and dulce de leche until the mixture just starts to hold soft peaks. Put the cream into a piping bag fitted with a star piping nozzle, and pipe peaks of the cream on top of the banana bread loaves. Top with a couple of banana chips per banana bread to serve.