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 honey butter, cream cheese, whipped cream, creamy yogurt, or your favorite jams.
And for an extra delicious touch, try warming it in the toaster before serving.
How to Make Pan de Plátano
Note: The full instructions are provided in the recipe card below.
- 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.
Camila's Tip: Serve the Pan de Plátano warm with a drizzle of caramel sauce and a generous scoop of creamy vanilla ice cream. It's the ultimate indulgent treat!😉😋
Tips and Advice
- 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.
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Recipe
Pan de Plátano
Ingredients
- 250 g (2 cups) all-purpose flour
- 125 g (½ cup) light brown sugar
- 125 g (½ cup) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 74 ml ( about ½ cup) avocado oil or vegetable oil
- 386 g soft, very ripe, darkly specked medium-sized bananas (about 3 bananas )
- ½ tablespoon fresh lemon juice
- 45 g ( about ½ cup) lighly toasted pecans, chopped, optional
Instructions
- Set your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- 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.
- Pour the batter into the prepared loaf pan. Gently tap the pan to release any air bubbles.
- Bake in the preheated oven for about 55 minutes, or until the bread springs back when pressed and a tester inserted near the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then remove it and let it cool completely on a wire rack.
- Slice the banana bread and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
