Ingredients
Method
Prepping the Oven and Baking Dish
- Preheat your oven to 350°F (175°C). Grease a baking dish (approximately 9×9 inches) or line it with parchment paper for easy removal.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt (if using). Set aside.
Cream Butter and Sugar
- In a separate bowl, cream together the unsalted butter and brown sugar until it’s light and fluffy. If you’re using coconut oil, simply mix until combined.
Mix Wet Ingredients
- Add the egg (or flax egg) and vanilla extract to the butter-sugar mixture and mix well.
- Stir in the mashed bananas until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Fold in the dulce de leche gently until you have a swirl effect throughout the batter. Be careful not to over-mix.
Bake the Bars
- Pour the batter into your prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!
Notes
To keep your dulce de leche banana bars fresh, store them in an airtight container at room temperature for up to 3-4 days. If you need to keep them longer, you can refrigerate them for up to a week. These bars also freeze well! Simply wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or warm them slightly in the microwave.
