Pan de Plátano
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Additional Time
5 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
414 kcal
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Cuisine
International
Pan de Plátano
Description
Pan de Plátano combines mashed ripe bananas with a blend of flours, sugars, and warm spices to create a moist and flavorful banana bread. The lemon juice in the puree brightens the banana flavor while preventing browning during mixing. The addition of baking soda and baking powder encourages a light, tender crumb. Avocado oil keeps the bread moist without overpowering the delicate banana taste. Toasted pecans add a subtle crunch and nutty contrast when included. This bread bakes evenly in a standard loaf pan until it springs back to the touch and a tester inserted near the center comes out clean.
The texture is soft yet structured, making it ideal for breakfast or an afternoon snack. The cinnamon and lemon flavors subtly enhance the sweetness provided by the ripe bananas and sugars, producing a balanced and comforting loaf without being overly sweet.
Serve Pan de Plátano sliced at room temperature or lightly toasted, possibly spread with butter or cream cheese. It stores well wrapped at room temperature for a couple of days or refrigerated for longer life. You can also freeze it wrapped securely, slicing before freezing to ease thawing and serving.
To maintain the texture and flavor during storage, wrap the loaf tightly to prevent it from drying out. Reheat slices gently in the microwave for a few seconds to restore softness before serving.
Ingredients
- 250 g all-purpose flour 2 cups
- 125 g light brown sugar
- 125 g granulated sugar ½ cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 large egg
- 1 tablespoon vanilla extract pure
- 74 ml avocado oil about ½ cup, or vegetable oil
- 386 g banana about 3 bananas, soft, very ripe, darkly specked, medium-sized
- ½ tablespoon lemon juice fresh
- 45 g pecan about ½ cup, lightly toasted, 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
- Cool the banana bread completely before wrapping to avoid moisture buildup inside the wrapping.
- Wrap the loaf tightly in plastic wrap or foil for storage at room temperature up to 2 days, or refrigerate for up to one week.
- For longer storage, slice and wrap the bread, then freeze for up to 3 months; thaw slices at room temperature before serving.
- Microwave individual slices for 10-15 seconds to warm and soften before eating.
User Reviews
Overall Rating
5
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