Dulce De Leche Banana Cake
Makes two loaves.
2 cups very ripe banana puree (about 6 bananas)
1 cup dark brown sugar, firmly packed
1/2 cup oil
1 tablespoon pure vanilla extract
1 14-oz. can dulce de leche caramel sauce
4 teaspoons baking soda
3/8 teaspoon salt
3 cups all-purpose flour
1 cup buttermilk or soured milk*
*For soured milk, place 1 tablespoon lemon juice in a 1-cup Pyrex measuring cup. Fill to the one-cup level with milk and let stand, 1-2 minutes, until mixture curdles. It is then ready for use in recipe. You can also use plain yogurt in this recipe.
Preheat oven to 300 degrees F. Spray two 9x5-inch loaf pans with non-stick cooking spray.
In a food processor (you can also mix by hand in a mixing bowl), puree the bananas and set aside. Without cleaning the work bowl, blend the sugar, oil, eggs, vanilla and dulce de leche for a minute. Add in the dry ingredients and bananas and blend, pouring in the buttermilk as mixture is blending together. Blend in the processor until smooth, about 1 minute.
Spoon into the prepared loaf pans and set the pans on the baking sheet.
Bake for one hour 20 minutes, or until cakes test done. These will keep well or freeze.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This recipe is inspired by one from the Queen Elizabeth Hotel in Montreal. Slow baking is the secret to this one-of-a-kind dulce sweetened, banana loaf. This makes two large loaves. This recipe is a good keeper but you might as well give one as a gift.