Butter Banana Bread With Dulce De Leche Pockets

Estelle  Chait
by Estelle Chait
12 squares
1 hr

This is the fluffiest banana bread I have ever made. That's a statement if you knew how many times I had over ripe bananas in the pantry and scoured the internet for recipes. I've probably tried them all! I knew that to post another banana bread recipe on the internet it had to be different, and of course incredibly delicious. I decided on a banana cake with an over-the-clouds- airy texture(which we get from whipping the butter for 10 full minutes!). On top of the batter, we'll drop dollops of sweet dulce de Leche cream, which sink down while baking and give you a surprise with each bite. The edges of the cake crisp up just the perfect amount to get a little crunch in each corner bite before sinking into the fluffy centre. Hope you love this cake like we do!

Butter Banana Bread With Dulce De Leche Pockets
Recipe details
  • 12  squares
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 200 gram soft butter
  • 3/4 cup (100 grams) sugar(160 gram)
  • 3 eggs
  • 2 1/2 cup flour(350 gram)
  • 1 tsp baking soda(10 gram)
  • 3 ripe bananas, peeled and mashed
  • 1/2 cup yogurt or sour cream(100 gram)
  • 1 tsp vanilla extract
  • dulce de Leche cream
  • 1 bar dark or milk chocolate
Whip the butter
In the bowl of a stand mixer, add butter, sugar, and eggs. Whip for 10 minutes. Yes, 10. This will give the cake an extremely light texture.
Dry Ingredients
In a separate bowl, whisk together sifted flour and baking soda.
After 10 minutes, slow the speed of the mixer, and add the flour mixture to the wet mixture. Mix only until combined. (over mixing creates a denser cake)
Add mashed bananas, yogurt, and vanilla extract. Mix only until combined.
Preheat Oven
Preheat oven to 345 F/ 175 celsius. Line a 9'13 pan with baking paper. You can use a smaller pan as well, the cake will simply be taller. Pour the batter into the prepared pan.
Dulce De Leche
Imagine the cake will be sliced into 12 pieces. You want a dollop of cream in the centre of each "piece". Take a 1/2 Tbs of dulce de Leche cream, and place it gently onto the cake in the centre of the corner "piece". Continue until you have 12 evenly spaced dollops of cream. If desired, on top of each place a square of chocolate.
Bake the cake for 45 minutes - 1 hr, depending on your oven. After 45 min, check the cake with toothpick. Stick a toothpick into the centre of the cake(not into the dulce de Leche). Remove the toothpick...if there is raw batter on it continue to bake the cake, and check again after 15 minutes. When the toothpick comes out clean, the cake is ready. The top should be nice and golden.
Enjoy hot, or warm, or with a cup of cold milk!
To Store
Keep the banana cake on the counter in an airtight container(I like to use a pyrex container to bake in that has a pop on lid, link in the post for that), for 2 days. After that, if you still have any left, transfer it to the fridge. Wrap in plastic wrap and cover with an airtight container. If will stay in the fridge for a couple more days, but may need to be warmed up before eating.
Estelle  Chait
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  • Kara Kara on Oct 06, 2021

    • That sounds absolutely delicious! I've never tried dulce de Leche cream, what brand do you like? Thanks for sharing.
    • Kara

    • Estelle  Chait Estelle Chait on Oct 10, 2021

      It really adds a great taste and texture! None specific, I have been making my own(with milk and sugar) as of late!