Get ready to transform your ordinary baking routine into an extraordinary culinary experience! This Banana Muffin Cake with Dulce de Leche is not just another dessert—it's a mouthwatering masterpiece that will make your taste buds dance with joy. Imagine the rich, caramel-like swirls of dulce de leche mingling with soft, moist banana cake, creating a dessert so irresistible that you'll want to make it again and again. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup dulce de leche
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it thoroughly with butter or cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth and creamy using a fork or potato masher.
- Add sugar, melted butter, egg, and vanilla extract to the mashed bananas. Whisk the ingredients together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour and baking soda to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Pour half of the batter into the prepared cake pan, creating an even base layer.
- Drizzle half of the dulce de leche over the first batter layer, creating a swirled pattern using a knife or skewer.
- Add the remaining batter on top, then finish by drizzling the remaining dulce de leche and creating another swirl pattern.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve the banana muffin cake, optionally garnishing with additional dulce de leche or whipped cream.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold the dry ingredients into the wet mixture to keep the cake tender. Overmixing can lead to a tough, dense cake.
- Swirl Technique: When adding dulce de leche, use a knife or skewer to create beautiful, random swirl patterns for a stunning visual effect.
- Check for Doneness: Use the toothpick test—if it comes out clean or with just a few moist crumbs, your cake is perfectly baked.
- Cooling is Key: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 45mg
