Salted Dulce de Leche Banana Bread Sundae
Posted February 6th, 2012 by Jessica
Filed under: banana bread, dulce de leche, Himalayan Pink, Murray River
Yes, this is as good as it sounds. It’s actually orgasmic- there’s just no other word that does it justice.
Start by making a batch of Mark Bittman’s banana bread. Bittman is one of my original food gurus and if you’re only going to own one cookbook it should be How to Cook Everything. The secret ingredient in this bread is shredded coconut. For baking I use the Murray River salt, because it is so finely flaked.
To make dulce de leche, place a can of sweetened condensed milk in a stock pot and cover with water. Boil for 2.5-3 hours depending how thick the desired consistency is and voila! You can keep this in the fridge and slather it on anything. Also delicious stirred into coffee.
Take a slice of banana bread and toast it. Top with a couple scoops of vanilla ice cream, then drizzle with dulce de leche and sprinkle with salt. I used Himalayan Pink. Take a bite, close your eyes and enjoy. And if that doesn’t get you off I don’t know what will.
Mark Bittman’s Banana Bread (from How to Cook Everything)
8 tablespoons butter, plus some for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3 very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (this blogger omitted)
1/2 grated dried unsweetened coconut
Preheat the overn to 350 degrees F. Grease a 9×5 inch loaf pan.
Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.
Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook.