Homemade Dulce de Leche Sauce

(We recommend making dulce de leche the night before.)

1. Remove label from condensed milk can and place in pot of lukewarm water. The can should be covered by a couple inches. Heat water over medium heat until it is simmering. Reduce the heat to low and simmer for 3 hours. Monitor the water level and refill when needed to make sure the cans are covered in water. 2 hours will yield a thinner lighter brown sauce.
2. Remove from heat and let the cans either: 1. Cool in the water to reach room temperature. 2. Remove from water and let it cool before opening.
3. Scoop out the dulce de Leche caramel into a jar and refrigerate until you’re ready to use.

Dulce De leche Banana Bread

1. Preheat oven to 350ºF. Grease a loaf pan with butter, making sure to butter the corners well. Cut a piece of parchment paper to lay across the bottom of the pan pressing the paper up against the side of the pan. The butter will help it hold. This will help for easy removal at the end.
2. In a large bowl, add flour, baking powder, and salt. Whisk the dry mixture until all the ingredients are incorporated.
3. In a medium size bowl, mash 3 bananas to a smooth consistency, making sure most clumps of banana are removed. (You are saving 1 banana for topping the bread.) Mix in eggs, brown sugar, dulce de Leche sauce, melted butter, milk, and sour cream.
4. Mix dry ingredients into the wet mixture until just combined.
5. Pour banana bread batter into the loaf pan. Slice a banana, long ways to and gently press into the top of the batter. Sprinkle batter with chopped macadamia nuts.
6. Bake on for 45-50 minutes. Remove the loaf from the oven and let them cool for 10 minutes, drizzle with more dulce de leche sauce.
7. Enjoy with a hot cup of coffee or tea.