Upside Down Banana Bread

Note: The following recipe uses homemade caramel or dolce de leche. It must be made ahead of time! To do this, take a small can (or roughly 5 or 6) of sweetened condensed milk and remove the labels. Place them in the crockpot and fill the crockpot with water. Cook on low for 12-18hrs. Remove cans from the water and LET THEM COOL COMPLETELY BEFORE YOU OPEN THEM. Generally a day or so is considered safe.

This is a twist on regular banana bread. It is SO good! I've made it a handful of times now and my entire family eats it all up the same day!!  Now I'm going to share the recipe with all of you.




You will need:

½ cup packed brown sugar
3 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
½ cup chopped walnuts or pecans (optional)
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking power
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup vegetable oil
⅓ cup buttermilk
1 teaspoon vanilla extract

1 can of dolce de leche

Butter or spray your pan with non stick spray. Then sprinkle a coat of brown sugar on the bottom of your pan. Slice one banans and line the slices up in the pan on top of the brown sugar.  In a seperate bowl, add all the dry ingredients first. Then add all the wet ones and mix it all together, just until it is combined!! Don't over mix your batter or this won't turn out right at all! Pour it into the pan. Cover the top in foil. Bake at 325 for 1 hour.  Let cool in pan for 10 minutes, then invert it onto a plate. 

Once the loaf is completely cooled, open 1 can of the condensed milk, now known as Dolce de Leche. Drizzle it over the entire top and sides of the bread  with a spoon as desired. Doesn't it look soooooooooo good? 

Now, go make it! :)