Whole wheat banana bread flavored with deep caramel notes and a crunchy-sweet walnut topping will make a great addition to your next weekend brunch.
I have a love-hate relationship with bananas. I love keeping them around for easy snacking and to add to smoothies, but they always seem to go from underripe to overripe in the blink of an eye. I bought a big bunch of them last Saturday thinking I could eat them all week, and by Monday they were already soft and black. I was basically left with no choice – it was time to make cajeta banana bread!
I love making banana bread because it’s really easy to play around with new, fun flavors. You can add anything from chocolate chips to peanut butter and bacon to Earl Grey tea and it’s always delicious. This time around, I swapped out some of the sugar for cajeta syrup, which gives the bread rich caramel notes. Then I topped the bread with more cajeta and a layer of chopped walnuts for some sticky-sweet crunch. This cajeta banana bread would make a great addition to your Easter brunch!
Cajeta (dulce de leche) is a sweet, complex caramel traditionally made by cooking goat’s milk and brown sugar until it forms a thick, creamy syrup. When I saw that Amoretti makes a cajeta syrup, I knew I had to try it!
So far, this is my favorite product of theirs. It’s thicker and creamier than other syrups, but not quite as thick and gloopy as other brands of dulce de leche that I’ve tried, which makes it perfect for drizzling over pancakes, mixing into yogurt, and swirling into coffee.
The cajeta syrup is amazing in this banana bread. Swirled into the batter, it complements the bananas nicely without adding too much sweetness. Another layer of cajeta drizzled over the top caramelizes onto the walnuts, making them extra delicious.
- 3 very ripe bananas
- 2 tablespoons coconut oil melted
- ¼ cup brown sugar
- ¼ cup Amoretti® Cajeta syrup
- 2 Tablespoons plain Greek yogurt
- 2 eggs
- 1 teaspoon baking powder
- 1 ¼ teaspoon baking soda
- 1 pinch sea salt
- 1 cup all purpose flour
- ¾ cup spelt flour
- 2 Tablespoons Amoretti® Cajeta syrup
- ¼ cup walnuts chopped
- Heat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, mash together the bananas, coconut oil, and brown sugar until smooth. Mix in the cajeta, yogurt, and eggs. Add the baking powder, baking soda, and salt and mix well. Gently fold in the flours.
- Pour the batter into the prepared pan. Drizzle the remaining 2 tablespoons of syrup evenly over the top; sprinkle with walnuts.
- Bake for 50-60 minutes, or until the top of the bread of domed and a toothpick inserted into the center comes out clean.
I developed this recipe for my client, Amoretti. For more information about their products, visit them on Facebook, Twitter,Instagram and YouTube. Thank you for supporting the brands that keep me inspired in the kitchen.