This banana bread with raspberries and dulce de leche swirl is a must try! The caramel and banana combination is perfect, and the raspberries add makes the bread taste less sweet. The Nutella and blueberry banana bread is my favourite otherwise, but I didn’t have blueberries at home so I decided to try with raspberries instead. The caramel sounded better with the raspberriet but go on and make with raspberries and Nutella if you like Nutella more. It will be a success anyway and the moist banana bread is really good with any added flavour.
I haven’t been baking a lot these days because of my exams. You will see less recipes from me the upcoming time, but I promise to share some recipes now and then. Let me know if you want a recipe on something special!
1h15min
20 min
55 min
1 bread
Recipe for my banana bread with raspberries and dulce de leche swirl
- 115 g salted butter, room temperature
- 2.25 dl sugar
- 2 eggs
- 4 ripe bananas
- 1 dl raspberries (I used frozen)
- 3.5 dl flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 pinch of cinnamon, ground
- 1 pinch of vanilla powder
- 2 tbsp dulce de leche
Preheat the oven to 180 degrees C. Grease and flour a bread pan.
Mix butter and sugar. Add eggs and stir until smooth. Crush three bananas with a fork and cut the fourth into slices. Add to the batter together with the berries and mix gently.
Blend the dry ingredients separately and then whisk into the batter. Don’t overmix.
Pour the batter into the baking pan. Drizzle the dulce de leche on top of the cake and and stir slighty with a spoon. Bake for around 55 minutes, and check with a toothpick if it’s ready.
Let the cake rest for 20 minutes before you take it out from the pan. I love to eat it while it’s still warm, but you can store it in the fridge for days. Enjoy!
Skip the berries and dulce de leche and you will have a super moist classic banana bread!
