DULCE DE LECHE BANANA BREAD

Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

INGREDIENTS

• 1 1/4 cup (300g) sour cream
• 100ml thickened cream
• 1 tsp bicarbonate of soda
• 125g unsalted butter, melted, cooled
• 250g caster sugar
• 2 eggs, lightly beaten
• 1 tsp ground cinnamon
• 2 cups (300g) plain flour, sifted
• 1 tsp baking powder
• 50g dark chocolate chips
• 2 large ripe bananas, mashed
• 1 cup (100g) walnuts, toasted, chopped
• 1/3 cup (110g) dulce de leche (South American milk caramel)
• 125g pure icing sugar, sifted
• 11/2 tbs espresso, cooled

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a 28 x 12cm loaf pan with baking paper.
  • 2
    Combine sour cream, thickened cream and bicarb in a large bowl. Set aside for 10 minutes or until bubbles appear on the surface. Add butter, sugar and eggs, and stir to combine. Stir through cinnamon, flour and baking powder, then add choc chips, bananas and half the walnuts. Swirl through dulce de leche. Spread into pan and bake for 1 hour or until a skewer inserted into the centre comes out clean (cover loosely with foil if browning too quickly). Cool for 10 minutes, then turn out onto a wire rack to cool completely.
  • 3
    Combine icing sugar and espresso until a soft icing forms. Drizzle over banana bread and top with remaining walnuts.