Butter Banana Bread With Dulce De Leche Pockets

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

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.