Dulce de Leche Banana Bread
INGREDIENTS:
180g plain flour
1¼ teaspoons bicarb
1/2 teaspoon salt
200g dark brown sugar
70g mascarpone
55g unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed
100g chopped nuts
1 x jar Coles Dulce de Leche
METHOD:
Preheat conventional oven to 170°C.
Lightly coat a loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides.
Whisk flour, baking soda, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat brown sugar, mascarpone and butter in a large bowl until light and fluffy, for about 4 minutes.
Add eggs one at a time, beating to blend after each addition, scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in nuts.
Scrape half of the batter into prepared pan, spoon generous dollops of the Dulce de Leche onto the batter (about half the jar), spoon the remaining batter on top and dollop remaining Dulce de Leche; smooth top.
Bake bread until a tester inserted into the centre comes out clean, 60–65 minutes.
Transfer pan to a wire rack and let bread cool in pan for 1 hour. Turn out bread and let cool completely before slicing.