Name: DULCE DE LECHE CHURRO BANANA CAKE
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: O Organics Milk, Low Fat, Organic; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Granola Bars, Chewy, Sweet & Salty, Almond; Goya Dulce De Leche Flavored Rice Pudding; Signature Farms Pecan, Halves, Unsalted; Banana; Value Corner Vanilla Flavor, Imitation; Turtles Egg; Hollywood Beauty Coconut Oil; Arm & Hammer Fridge-N-Freezer Baking Soda; Cake Mate Sugar, Blue; Krusteaz Gluten Free All Purpose Flour; Cake Mate Sugar, Blue

Preheat oven to 350F. Grease and flour a 9” round pan or 8” square pan. Set aside. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add in the oil, eggs, vanilla, and mashed bananas, and stir with a wooden spoon until the batter is smooth. Fold in the chopped pecans, if using. Set aside. Pour half of the banana cake batter into the prepared pan. Then, dollop the dulce de leche and granola butter on the surface. Then, top the filling with the remaining banana cake batter and spread to completely cover. Use a toothpick or knife to gently swirl around. In a small bowl, combine the sugar and cinnamon for the topping. Sprinkle the cinnamon sugar on top of the banana cake batter. Bake at 350F for 45-55 minutes, or until a knife inserted into the middle comes out clean. Whisk together the ingredients for the dulce de leche glaze in a small bowl. Cool the cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely. Drizzle with the dulce de leche glaze, then slice and serve.
Enjoy!

DULCE DE LECHE CHURRO BANANA CAKE

Serves 4

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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