It's a milk-based caramel that's popular in Latin American countries and if you get the good stuff, it's thick, dark and glossy and is perfect eaten in so many ways - spread on toast, used as a sandwich filling, spooned straight from the jar...
The thick sweet - almost buttery - caramel works so well with banana and so I whipped up these mini loaf cakes for a school cake sale. There's dulce de leche in the cake itself and then a bit more is spread onto the top to finish it off. I hope you like them.
Mini Banana and Dulce de Leche Loaf Cakes
100g caster sugar
200g peeled bananas
220g plain flour
4 tsp baking powder
good pinch of sea salt flakes
1 heaped 15ml tablespoon dulce de leche, plus an extra 2 tbsp for the topping
Preheat the oven to 180ºC. Lay out 12 disposable mini loaf cases on a baking tray.
To start, cream the butter and sugar together until pale and fluffy. Crack in the eggs, and beat these into the mixture. Add the bananas, mashing them so you get a smooth(ish) mixture. Sift in the flour and the baking powder and crumble in a pinch of the sea salt flakes. Stir to combine everything and then fold in the tablespoon of dulce de leche, mixing just until it's more or less combined but still streaky in the cake mixture.
Divide the mixture between the 12 mini loaf cases and bake for 20 minutes, or until the cakes are firm, risen and just starting to turn golden on top. Remove from the oven and leave to cool.
To finish off the cakes, spread a little dulce de leche onto the tops of the loaf cakes just before serving.