Name: Dulce de leche banana bread
Total time: 45 min
Yield: Makes 12
Ingredients: 125g plain wholemeal flour; 100g plain flour; 2 tsp baking powder; 250g ripe (peeled weight, about 2-3 large) bananas; 100ml greek yogurt; 185g soft light brown sugar; 2 large eggs; 1 tsp vanilla bean paste or extract; 125ml olive oil, plus extra for the tin; 150ml double cream; 75g dulce de leche; 24 dried banana chips

OLIVE OIL BANANA BREAD

125g plain wholemeal flour
100g plain flour
2 tsp baking powder
250g ripe (peeled weight, about 2-3 large) bananas
100ml greek yogurt
185g soft light brown sugar
2 large eggs
1 tsp vanilla bean paste or extract
125ml olive oil
plus extra for the tin

TOPPING

150ml double cream
75g dulce de leche
24 dried banana chips

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. To make the banana bread, mix together the flours, baking powder and ¹/2 tsp salt in a large bowl. In a separate bowl mash the bananas with a fork until no big lumps remain, then mix in the yogurt, sugar, eggs, vanilla and olive oil. Add the dry ingredients and gently mix together until just combined.
step 2
Lightly oil a 12-hole mini loaf tin or regular muffin tin and divide the batter evenly between the holes. Depending on the size of the tin you may have some batter left over. This can be baked in a separate mould or in cupcake cases.
step 3
Bake in the oven for 22-25 minutes or until they spring back to a light touch. Allow to cool for 15 minutes in the tin before turning out and cooling on a wire rack (without the topping these cakes will keep in a sealed container for up to 3 days).
step 4
In a large bowl whisk together the cream and dulce de leche until the mixture just starts to hold soft peaks. Put the cream into a piping bag fitted with a star piping nozzle, and pipe peaks of the cream on top of the banana bread loaves. Top with a couple of banana chips per banana bread to serve.