The BEST Banana Bread Recipe EVER! #bananabread #chocolate #baking #banana #cake #rubybhogal #sweet

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Description

🍫🍌 DOUBLE CHOCOLATE, DULCE DE LECHE BANANA BREAD 🍌🍫⁣ 
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Think delicious. Think scrumptious. Think filthy.
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⁣Rich, moist spiced banana and chocolate sponge, studded with dulce de leche and wrapped up in a chocolate glaze. This is the only way I’ll banana bread. ⁣ 
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You will need:⁣ 
❤️‍🔥 Dulce de Leche⁣ 
397 g tin Condensed Milk⁣ 
❤️‍🔥 Batter⁣ 
320 g Plain Flour, sifted⁣ 
0.5 tbsp Ground Cinnamon⁣ 
1 Cardamom Pod, ground⁣ 
2.5 tsp Baking Powder, sifted⁣ 
¼ tsp Bicarbonate of Soda⁣ 
115 g All Things Butter Cinnamon Bun⁣ (sub for unsalted butter)
80 ml Neutral Oil ⁣ 
160 g Light Brown Muscovado Sugar⁣ 
2 Large Eggs, room temp⁣ 
125 g Soured Cream, room temp⁣ 
300 g Bananas, ripe⁣ 
200 g Dark Chocolate⁣ 
35 g Cocoa Powder, sifted⁣ 
65 ml Buttermilk (to loosen cocoa batter)⁣ 
250 g Dulce de Leche⁣ 
❤️‍🔥 Choc Glaze⁣ 
110 g Dulce de Leche⁣ 
80 ml Maple Syrup⁣ 
80 ml Whole Milk⁣ 
180 g Dark Chocolate ⁣ 
¼ tsp Salt⁣ 
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Method:

1. To make your dulce de leche, add your tin of condensed milk to a saucepan filled with water. Ensure the tin is fully submerged before covering with the lid and placing over a medium heat. Bring to a boil before reducing the heat to a simmer.
2. Allow the tin to boil for 2.5 hours but make sure the tin is fully submerged at all times.
3. Once done, allow the tin to sit in the water to cool. Once the water has cooled, drain and allow the tin to come to room temperature. When cool enough to touch, transfer contents to a bowl, cover and leave to one side.
4. For the loaf, preheat oven to 150C Fan /340 F and grease and overline 1 x 2 lb deep loaf tin. Lower the oven rack to no higher than the middle to ensure the loaf doesn't brown too quickly when baking.
5. To a bowl, add the flour, cinnamon, ground cardamom, baking powder and bicarb and give it all a good mix to combine.
6. Using a stand mixer with a paddle attachment fitted , cream together the butter, oil and sugar on a medium to high speed for at least 5 minutes.
7. Add the eggs, mixing well between each addition (give these a minute or two at a time).
8. Next you want to go in with the vanilla bean, soured cream, and bananas. Mix again to combine.
9. Add the flour mix and chopped chocolate to the bowl in three parts, running the mixer on a low speed to gently incorporate
10. Once there are a few flour streaks remaining, transfer half of the batter to another bowl and sprinkle in the cocoa powder and buttermilk. Use a rubber palette knife to fold through until well combined.
11. Add your dulce de leche to a piping bag. Use 2 ice cream scoops or spoons to add spoonfuls of batter to the tin, alternating each time between the chocolate batter and the vanilla (this will help to give a marbled effect when sliced). Every so often, pipe dollop of the dulce de leche onto the batter - interspersing all that delicious goodness throughout the whole loaf. Be generous with it, we want pools of the dulce de leche running through each slice.
12. Once all the batter has been added, use the back of a spoon to evenly spread. Use up any remaining dulce de leche on top before sprinkling over the demerara sugar on top to cover.
13. Pop in the oven and bake for 65 to 70 mins. Halfway through, place some foil on top to cover to prevent further browning. Depending on your oven, you may need a touch more time but check if the bread is done by inserting a toothpick to ensure no batter returns.
14. Remove the tin from the oven and allow the loaf to sit in the pan for 15 minutes, before covering the top with some clingfilm/ saran wrap.
15. Allow it to cool completely before turning out onto a cooling rack.
Once cooled, make the choc glaze by adding all the ingredients to a pan and place over a low to medium heat. Gently melt the chocolate and combine the ingredients until the sauce has lightly thickened
16. Allow the glaze to cool slightly before placing a baking tray under your cooling rack.
17. Pour the glaze over the baked bread and use a palette knife to remove any surplus from the tops and sides. Once covered, leave to set. Use a serrated knife to slice.

NOTE : you want to use a loaf tin with deep sides to make this. If you have a regular 2.5 inch deep tin, use 3/4 of the batter and bake the rest as cupcakes/muffins OR opt for an 8 inch round tin.