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Pan de Plátano
5 from 15 votes

Pan de Plátano

Pan de Plátano is a banana bread made with all-purpose flour, a mix of light brown and granulated sugars, baking soda and powder, cinnamon, and ripe bananas blended with lemon juice. The batter includes eggs, vanilla, and avocado oil, yielding a soft, moist loaf with optional toasted pecans for added texture. Baked in a loaf pan at 350°F, it develops a tender crumb and gentle sweetness balanced with cinnamon and citrus notes.

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

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

    Cup of Yum
  1. Set your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a bowl, puree the bananas with lemon juice.
  3. In a large bowl, sift together all-purpose flour, baking powder, baking soda, and ground cinnamon.
  4. 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.
  5. Add the sifted flour and mix just until combined, being careful not to overmix. If using, mix in the pecans.
  6. Pour the batter into the prepared loaf pan. Gently tap the pan to release any air bubbles.
  7. 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.
  8. Allow the bread to cool in the pan for a few minutes, then remove it and let it cool completely on a wire rack.
  9. 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.