Spiced Dulce de Leche Banana Bread

Instructions

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1. 1 Lightly spritz a 9x5 or 8 1/2x 4 1/2-inch loaf pan with non-stick spray.
2. 2 To make the bread, whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
3. 3 In the bowl of a stand mixer, add the granulated sugar, dulce de leche, and chopped bananas. Fit the stand mixer with the paddle attachment and mix on medium-low. After 30 seconds, scrape down the sides of the bowl, then beat the ingredients for 30 more seconds.
4. 4 Reduce the speed to low, then add in half of the flour mixture 1/4 cup at a time (to avoid a flour cloud). Once half of the flour mixture has been added, pour in the melted butter, followed by the eggs. Once the eggs have been incorporated, add in the remaining flour and mix just until combined, scraping down the sides and paddle as needed. Pour the batter into the prepared loaf pan, then make the streusel.
5. 5 In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add in the butter and use your hands to work it into the flour until you have a crumbly mixture that has the consistency of wet sand. Sprinkle the streusel on top of the batter.
6. 6 Bake the loaf until a cake tester or toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour and 10 minutes (less time for a 9x5 pan, slightly more time for an 8 1/2x 4 1/2-inch pan). Let the loaf cool completely in the pan.
7. 7 If desired, add a dulce de leche drizzle. Heat the dulce de leche, loosely covered, for 10 to 15 seconds in the microwave, just until warmed. Add the milk and mix to thin it slightly; you can add more, a small splash at a time, if needed. Drizzle it over the top before slicing and serving. The bread (without the drizzle) will keep for up to 4 days tightly wrapped or in an airtight container. Did you love the recipe? Give us some stars and leave a comment below!