If you are trying to improve on banana cake, you’ll probably end up baking a dulce de leche banana cake. The addition of caramelized milk takes this plain dessert cake to a level you probably would not have thought possible. Instead of refined white sugar, I used my all-time favourite, light muscovado, to give the crumb a rich golden hue and omitted the eggs, replacing them with 1/4 cup applesauce. The substitution resulted in a delightfully moist texture for an eggless cake without compromising the integrity of the crumb. Adapted from Bakers Royale, this simple teatime treasure can be topped with a layer of cream cheese frosting for those with an incurable sweet tooth.
DULCE DE LECHE BANANA CAKE
For the Cake
½ cup unsweetened yogurt
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/3 cup light muscovado sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon table salt
1 cup bananas, mashed
¾ cup dulce de leche
- Heat oven to 350 oF. Lightly butter a 9-inch cake pan and then dust with flour. Place parchment round on bottom of pan.
- For the cake, place the plain yogurt in a bowl and add baking soda; set aside. Mix butter and sugar until light and creamy.
- Add eggs (if using) and beat until combined. Add vanilla extract and beat till combined. Mix flour, baking powder and salt.
- Mix bananas, dulce de leche and yogurt. Add dry ingredients to butter mixture in 3 parts, alternating with banana mixture.
- Mix after each addition until just combined. Pour mixture into prepared cake pan and bake at 350 oF for about 45 minutes.
- Cool cake for 5 minutes in cake pan. Remove cake and continue to cool cake completely on a wire rack. Makes a 9-inch cake.
Dulce de Leche & Banana