Pan de Plátano

Name: Pan de Plátano
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 serving
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; ½ tablespoon fresh lemon juice; 45 g ( about ½ cup) lighly toasted pecans, chopped, optional

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
1 hr 15 mins
Servings
8
Calories
414 kcal
Course
Dessert, Bread
Cuisine
International

Pan de Plátano

Deacon Moody

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Our de Plátano recipe is simple and perfect for turning overripe bananas into a delicious treat. It's a perfectly moist, banana-y sweet bread, made richer and softer with a mix of bananas, eggs, and avocado oil.

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Ingredients

Servings

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

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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.

Equipments used:

Notes

How to Store & Re-Heat
Pan de Plátano (Banana Bread) is best enjoyed fresh. It can also be stored for later use. To store, wrap the cooled loaf in plastic or foil and keep it at room temperature for up to 2 days, or refrigerate for a week. For a quick warm-up, microwave a slice for 10-15 seconds.
Make Ahead & Freeze
Pan de Plátano (Banana Bread) can be made a day ahead and stored in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 3 months.
After completely cooling the bread, wrap it securely in aluminum foil or freezer wrap, then place it in a freezer bag.
When you're ready to serve, thaw it at room temperature. To make it more convenient, slice the loaf before you freeze it.