Chocolate Dulce de Leche Banana Bread

This recipe is perfect for this time of the year not only because of it’s rich caramel flavor but it’s Latin inspired, just in time for Hispanic Heritage Month!

I don’t know why I’m so particular about banana bread you would think I wouldn’t be so picky since I’ve eaten BIG ants in the jungle, guinea pig in the Andes mountains. I’m particular about my banana bread, there I said it. I can’t handle dry banana bread. So, rest assured that this bread is amazingly moist and delicious (no ants or guinea pig included, lol).

I’m a coffee social drinker. Oh, this reminds me that I have a fun giveaway for you at the end of this post.

I like some creamer with my tea, coffee, ice cream….

I only drink coffee on occasions but I love the flavors that come out so I’m always trying to figure out creative ways to use my creamer.

So, I was EXCITED when I discovered that Coffee-mate has added a touch of Latin to their line of creamers! I grew up drinking, Abuelita® Mexican Chocolate,  and it reminds me of cold winter days from my childhood. When we had all the time in the world and we would just sit around drinking hot chocolate and watching El Chapulin.

Guess what? There’s a is a Abuelita® Mexican Chocolate creamer now!  Whoo hoo! Oh, but there’s more good news, they also have La Lechera® Dulce de Leche it’s creamy milk caramel flavor!

As I mentioned above, I put some in my tea and when I’m wanting to be good about not having dessert I just put a few drops in my tea and I’m good to go. With such delicious flavors, I had to figure out other ways to use my creamer, so this is what I came up with two of my Fall loves: rich, creamy caramel and banana bread!

The recipe below is the basic bread recipe I like to use and then I add other ingredients to change it up.  I’ve made some of these delicious flavors: peanut butter chocolate, cinnamon swirl, chocolate chip and of course, the classic banana bread.

It’s Hispanic Heritage Month so make a batch of this and pour into mini loaf pans and give some of this delicious Latin flavor bread away!

Chocolate Dulce de Leche Banana Bread

• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup of butter
• 2 eggs
• 1.5 cups of flour
• 1/2 cup of oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 or 4 ripe mashed bananas
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/4 cup cacoa or cocoa
• 1/2 cup chocolate chips (optional)
• 2 tablespoons of flax meal
• 1/4 cup Dulce de Leche Coffee Mate Creamer

Dulce de Leche Glaze

• 1 tablespoon of milk
• dulce de leche or caramel tub

1. Mix butter and sugar. Note: Using brown sugar makes it not so sweet and it’s my preferred sugar to use over white sugar.  It’s plenty sweet with brown sugar and bananas are naturally sweet but if you still need it to be sweeter just use all white sugar.

2. This is my favorite way to mix my ripe bananas. In a plastic baggie, put your ripe bananas and smash them.

3.  Now add the rest of the ingredients into your sugar mix.

4. Place in a greased loaf pan (makes 1 normal size loaf pan and 2 mini loaf pans).

5. Bake at 350 for 40 minutes or until your toothpick comes out clean.

For the glaze, place all the ingredients in a bowl and mix until it’s the right consistency (not too runny).

Now for the giveaway!  Just comment below and tell me what your favorite Coffee Mate creamer is from their line of products here and/or share how you creatively use your creamer other than in your coffee.

On September 16th Mexico’s Independence day I’ll select a winner via email (must leave a valid email address so I can contact you)! The giveaway prize includes a custom designed coffee mug by Kathy Cano-Murillo of Crafty Chica, coasters and 2 full-value Coffee-mate product coupons ($31 ARV).  To enter you must be 18 years of age or over and have a U.S. shipping address.  You have 24hrs to respond otherwise another winner will be chosen.

Feel free to follow Coffee-mate on Twitter for more delicious fun and giveaway opportunities!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.