It’s no secret that I am completely obsessed with banana bread. I’ve made Chocolate Chip Banana Bread, Carrot Cake Banana Bread, and Chocolate Banana Bread so why not make banana bread swirled with dulce de leche.

I mean it sounded like a good idea in my head, don’t you agree?

Let me show you how to make it!

Ingredients You’ll Need

  • Unsalted butter – I prefer to use butter over oil for banana bread recipes because it provides a richer flavor and when combined with brown sugar, it results in a softer, lighter quick bread. That’s what we want!
  • Brown sugar – The molasses in brown sugar provides a deliciously rich nutty flavor.
  • Egg – Aside from butter, the egg is another source of fat that provides structure and moisture for making the perfect banana bread.
  • Very ripe medium bananas – Black bananas are welcomed here! They are much sweeter than unripe bananas and, like the egg, they provide the moisture needed for soft, fluffy quick bread. Ripe bananas are the key to moist banana bread as long as they smell sweet.
  • Vanilla extract, ground cinnamon, and salt – Flavor enhancers!
  • All-purpose flour + baking powder + baking soda – These are the only dry ingredients needed which when combined with the wet ingredients work together as leaveners to strengthen the structure of the bread. Make sure not to overmix though or you run the risk of the bread being too dense.

When you’re done with this recipe, make my Super Moist Nutella Stuffed Banana Muffins!

Loaf Pan

This nonstick loaf pan is perfect for any homemade bread or meat loaf! The unique corrugated surface design allows the bread to bake evenly and release easier.

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Step-By-Step Instructions

  • Prepare your loaf pan. Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the whole loaf after baking. Spray with nonstick spray and set aside.
  • Combine the wet ingredients. In a large bowl or stand mixer with the paddle attachment, cream butter and sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.
  • Whisk in the dry ingredients. Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. You can also add chopped walnuts, if you’d like.
  • Swirl the dulce de leche. Pour the batter into the loaf pan. Spoon 3-4 large dollops of the dulce de leche on top of the batter then using a knife gently swirl the dulce de leche into the batter to give it a marbled effect, about 2-3 times.
  • Bake the banana bread. Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean. Let the banana bread cool for at least 30 minutes before drizzling with more dulce de leche on top of the bread. Slice and enjoy!

Storing Tips

I’d recommend you keep this banana bread in a banana bread keeper since it has the dulce de leche on top.

Store at room temperature for up to 2 days before placing it in the fridge for up to 1 week.

If you decide to freeze any leftovers (I’d be shocked if you have any leftovers, to be honest), I would wrap it in plastic or foil so it doesn’t dry out too much. You can freeze it for up to 2 months.

slice of banana bread with dulce de leche on a white plate

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4.50 from 4 reviews

Moist Banana Bread with Dulce de Leche

Jamie Silva
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 12 servings
Moist banana bread made with sweet, rich, and luscious dulce de leche swirled inside and drizzled on top. Don't throw out those ripe bananas and turn them into this easy one-bowl banana bread with dulce de leche. An indulgent treat for any day of the week!
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Ingredients
 

  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 3 medium ripe bananas, mashed (frozen bananas are best)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dulce de leche, plus more for drizzling

Instructions
 

  • Preheat the oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking.
  • In a large bowl, cream butter and sugar together for about 2 minutes until smooth. Mash the bananas with a fork then stir them into the batter. Whisk in the egg and add in the vanilla. Mix, scraping down the sides of the bowl, until well combined.
  • Add the flour, baking soda, baking powder, and salt. Make sure the flour is not clumpy. Mix until just combined. Careful not to over mix the wet with the dry ingredients. Transfer the batter into the loaf pan.
  • Spoon 3-4 large dollops of the dulce de leche on top of the batter then using a knife gently swirl the dulce de leche into the batter to give it a marbled effect, about 2-3 times.
  • Bake for 55-65 minutes until a toothpick inserted in the center of the loaf comes out clean. Let the banana bread cool for at least 30 minutes before serving. Drizzle more dulce de leche on top of the bread. Slice and enjoy!

Notes

The nutritional info is an estimate. This recipe makes 1 loaf, about 12 slices, depending on how thick/thin you cut the slices.
Serving: 1slice, Calories: 247kcal, Carbohydrates: 41g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 142mg, Potassium: 161mg, Fiber: 1g, Sugar: 22g, Vitamin A: 278IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American, Latin
Keyword: banana bread with dulce de leche, dulce de leche banana bread, moist banana bread
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