STORING BANANA BREAD: Wrap tightly with foil or plastic wrap and store in a dry place, at room temperature. It will keep moist for 2-3 days. After that, I would refrigerate for up to a week.
FREEZING INSTRUCTIONS: You can freeze the whole loaf or individual slices for up to 3 months. Wrap the loaf (or slices) tightly with foil or freezer wrap. Then, place in a freezer bag to lower the risk of freezer burns.
- 3 ripe bananas (340g after mashing)
- 1/2 cup (113g) butter, melted
- 1/3 cup (70g) full-fat Greek yogurt
- 1/2 cup (80g) brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (256g) all-purpose flour
- 1/4 cup (80g) dulce de leche, divided
- Preheat oven to 350 degrees F.
- Spray a 9X5-inch loaf pan with nonstick spray or grease with butter. Reserve.
- Peel the bananas and place in a large bowl. Mash, using a fork, until smooth (or chunky, if you prefer).
- Add the melted butter and yogurt and whisk vigorously, until combined.
- Stir in the brown sugar, eggs, vanilla extract and salt, whisking until smooth.
- Sift the baking soda and flour into the batter. Use a wooden spoon to gently mix, until no white spots remain. Do not overmix! Batter will be thick, that is normal.
- Transfer batter to prepared pan.
- Divide the dulce de leche into 3 dollops and place them on the batter, in a row. Use a butter knife to swirl it, making sure to go deep so the dulce de leche is spread evenly throughout the bread.
- Bake for 45-55 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from oven and let it cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.