This moist and flavorful Pan de Plátano is perfect any time of day! Whether it's for breakfast, an after-school snack, alongside your morning coffee, or as a delightful dessert, it's sure to please.
Don't let those ripe bananas go to waste—transform them into this irresistible treat! Serve it simply on its own or with pata honi, kirīmi tīhi, kakano whiu, creamy yogurt, or your favorite Ka paanui.
And for an extra delicious touch, try warming it in the toaster before serving.
Tikanga ma te titiro
tuhipoka: Ko nga tohutohu katoa kei te kaari tunu i raro nei.
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Mash bananas with lemon juice until smooth.
- Sift together dry ingredients.
- Combine the wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Add chopped pecans.
- Pour batter into prepared pan and tap to remove air bubbles.
- Bake for 55 minutes or until done.
- Remove the bread from the pan, cool, and serve or store properly.
💡Aki a Camila: Serve the Pan de Plátano warm with a drizzle of karamara me tetahi koko ohaoha o te kirikiri kirikiri vanilla kirikiri. Koia te tino manaaki!😉😋
Kupu Awhina me nga Awhina
- Choose ripe bananas with lots of brown spots for sweeter bread.
- Mash bananas well for a smooth batter, but it's okay if there are some small lumps.
- Mix ingredients until just combined to avoid a dense texture.
- Feel free to add extras like nuts, chocolate chips, or spices such as cinnamon or nutmeg to customize your banana bread.
See More Banana Bread Recipes:
- Paoa Panana Witi Katoa
- Te Pai Panana Pai
- Paoa Panana tiakarete
- Pane Panana me te Pekani
- Paoa Panana Marbled
- Pane Panana me te kokonati me te pekani
- Paoa Panana Witi Katoa
Te tunu
taro panana
Utauta
- paraharaha 9x5 inihi
Kai
- 250 g (2 kapu) paraoa-katoa
- 125 g (½ kapu) te huka parauri marama
- 125 g (½ kapu) te huka
- 1 tīpune tunu paraoa
- 1 tīpune tunu tunu
- ½ tīpune te hinamona
- ½ tīpune te tote kosher
- 2 nui hua
- 1 punetēpu purilla te tango
- 74 ml ( mo te ½ kapu) te hinu avocado, te hinu huawhenua ranei
- 386 g he panana ngawari, tino maoa, he ahua pouri te ahua o te panana reo-rahi (e 3 panana)
- ½ punetēpu wai rēmana hou
- 45 g ( tata ki te ½ kapu) pekani tohi, tapatapahi, ka taea
tohutohu
- Whakanohoia to oumu ki te 350°F (175°C). Whakahinuhia te paraharaha 9x5 inihi.
- In a bowl, puree the bananas with lemon juice.
- In a large bowl, sift together all-purpose flour, baking powder, baking soda, and ground cinnamon.
- In an electric mixer, combine sugars, banana puree, eggs, and oil. Mix on medium speed with the paddle attachment until blended, scraping the bowl as needed.
- Add the sifted flour and mix just until combined, being careful not to overmix. If using, mix in the pecans.
- Ringihia te paraoa ki roto i te paraharaha kua rite. Patohia te paraharaha kia puta nga mirumiru hau.
- Tunua ki roto i te oumu kua whakamahana mo te 55 meneti, kia hoki mai ra ano te taro ina pehia ana ka puta maemaa te kai whakamatautau kua whakauruhia ki te taha o te pokapu.
- Tukua kia whakamatao te taro i roto i te paraharaha mo etahi meneti, ka tango ka waiho kia whakamatao rawa ki runga i te whata waea.
- Slice the banana bread and serve.
Notes
Ko nga korero kai katoa e ahu mai ana i nga tatauranga a te hunga tuatoru, he whakatau tata noa. Ko ia tunu me te uara kai ka rereke i runga i nga tohu e whakamahia ana e koe, nga tikanga ine, me te rahi o nga waahanga mo ia whare.