Method

• 1.
  Preheat oven to 160°C fan-forced (180°C conventional). Grease a 22cm x 12cm loaf pan and line the base and sides with baking paper.
• 2.
  Place bananas in a large bowl and mash with a fork. Add the butter, eggs and vanilla and whisk to combine. Add the almond meal, then sift in the flour and bicarb soda. Add the sugar and 1 tsp salt and stir to combine well.
• 3.
  Pour half of the mixture into the prepared pan and smooth. Scatter over the chopped chocolate and top with teaspoon-sized dollops of roughly half of the dulce de leche. (Don’t place the dulce de leche too close to the edges.) Carefully pour over remaining batter and spread so that the filling is enclosed. Bake for 1 hour or until a skewer inserted into the centre comes out clean. (Cover with foil if the cake is browning too quickly.) Cool in the pan for 15 minutes then invert onto a rack to cool completely.
• 4.
  Place remaining 150g dulce de leche in a small bowl. Gradually add the milk (don’t add it all at once, the amount of milk will depend on which brand of caramel you are using) and mix until a drizzling consistency. Pour dulce de leche over the top of the loaf, allowing it to spill over the edges, and scatter with extra chocolate and salt flakes, to serve.