How can any cake with Dulce de Leche, sour cream and chocolate in it's list of ingredients not be absolutely delicious? This one certainly is. Dulce de Leche, made by boiling tinned condensed milk for a couple of hours to make real caramel, lasts for ages in the refrigerator as well, as long as it is hidden from the man of the house, ha, ha. I boiled four cans of condensed milk early in September and this is the last one to be used. However it can also be purchased at gourmet deli shops. I used my largest loaf tin for this cake, the one I bake my largest loaf of sourdough bread in and it was the perfect size. That was probably the most difficult decision I had to make, otherwise this was a cinch to make.
It's holiday time, so happy holidays and Merry Christmas everyone. I've really enjoyed hearing from you all during the year and reading your blogs as well. I hope you spend Christmas with the people that you love, doing the things that you enjoy, and eating the foods that comfort and excite you. I will be.
This recipe is adapted from a Delicious Magazine recipe. Thanks Delicious.
Makes approx. 14 slices
2 cups (300g) plain flour, sifted
1 1/4 cups (300g) sour cream
100 ml thickened cream
1 tsp bicarbonate of soda
125g unsalted butter, melted and cooled
250g caster sugar
2 eggs, lightly beaten
1 tsp ground cinnamon
1 tsp baking powder
50g dark chocolate chips
2 large ripe bananas, mashed
1 cup (100g) walnuts, toasted, chopped
1/3 cup (110g) dulce de leche
125g pure icing sugar, sifted
1 1/2 tbs espresso, cooled
Preheat the oven to 180 deg. C. Grease a 28 x 12 cm loaf pan (mine was a little bigger)and line the base and the sides with baking paper. (I used the largest loaf pan I own for this recipe, which is the one I bake a loaf of bread in.)
Add the sour cream, thickened cream and bicarb soda to a large bowl which will serve to mix the whole mixture.. Lightly combine this mix, and set aside for 10 minutes, when bubbles will appear through the surface.
Add the cooled melted butter, the sugar, and the beaten eggs, and stir to combine.
Stir through the cinnamon, the flour, and the baking powder.
Add the dark chocolate chips, the mashed banana, and half the walnuts.
Fold through the dulce de leche .
Pour the mixture into the loaf tin and bake for 1 hour or until a skewer inserted into the centre comes out clean . If it browns too quickly cover with foil, I didn't need to do this.
Cool for 10 minutes, then turn out onto a wire rack to cool completely.
Combine the icing sugar and the espresso coffee until a soft icing forms, I didn't need to use all of the espresso to achieve the right consistency. Drizzle over the banana bread and top with the remaining crushed walnuts.This icing is so very delicious.
Until next year, stay safe.