Pan de Banano

Pan de Banano Recipe from Guatemala | Delicious and Easy-to-Make

Region / culture: Guatemala | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Pan de Banano, also known as banana bread, is a delicious and moist bread-like cake made with ripe bananas. This recipe is a great way to use up overripe bananas and create a sweet treat that can be enjoyed for breakfast, as a snack, or as a dessert.

History

Banana bread has been a popular recipe in American households since the 1930s. It gained popularity during the Great Depression when resourceful housewives found ways to use up overripe bananas instead of throwing them away. The recipe has since evolved and become a staple in many homes around the world.

Ingredients

0.25 lb (113 g) (0.5 cup) of butter
0.5 cup of sugar
1 lb (454 g) of ripe bananas (2 or 3 large)
0.5 tsp of salt
1 tsp of ground cinnamon
1 tbsp of lemon juice
1 well beaten egg
1.5 cup of all-purpose flour
2 tsp of baking powder

How to prepare

Soften the butter at room temperature and cream it with the sugar in a mixing bowl until it becomes light and fluffy.
Mash the bananas and add them to the butter and sugar mixture.
Add the salt, cinnamon, lemon juice, and egg.
Sift the flour with the baking powder and gently fold it into the liquid mixture.
Pour the batter into a greased loaf pan measuring 9 by 5 inches.
Bake in a preheated oven set to 350°F (177°C) for 1 hour, or until a cake tester comes out clean.
Serve with honey as a cake bread, or enjoy it as a pudding with cream or ice cream.

Variations

Add chocolate chips or nuts for extra flavor and texture.
Use whole wheat flour for a healthier version.
Add a swirl of cinnamon sugar on top before baking for a sweet crunch.

Cooking Tips & Tricks

Use ripe bananas with brown spots for the best flavor and sweetness.

- Make sure to cream the butter and sugar together until light and fluffy to create a tender crumb.

- Do not overmix the batter once the flour is added to prevent a tough texture.

- Add nuts or chocolate chips for extra flavor and texture.

Serving Suggestions

Pan de Banano can be enjoyed on its own, with a cup of coffee or tea, or topped with a dollop of whipped cream or ice cream.

Cooking Techniques

Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in this recipe.

Ingredient Substitutions

Margarine can be used instead of butter.

- Whole wheat flour can be used instead of all-purpose flour.

Make Ahead Tips

Pan de Banano can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Slice Pan de Banano and serve on a platter with a dusting of powdered sugar and a sprig of fresh mint.

Pairing Recommendations

Pan de Banano pairs well with a cup of coffee, tea, or a glass of milk.

Storage and Reheating Instructions

Store leftover Pan de Banano in an airtight container at room temperature for up to 3 days. To reheat, place slices in a toaster oven or microwave until warm.

Nutrition Information

Calories per serving

Each serving of Pan de Banano contains approximately 250 calories.

Carbohydrates

Each serving of Pan de Banano contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pan de Banano contains approximately 10 grams of fat.

Proteins

Each serving of Pan de Banano contains approximately 3 grams of protein.

Vitamins and minerals

Bananas are a good source of potassium, vitamin C, and vitamin B6.

Alergens

This recipe contains dairy (butter) and eggs.

Summary

Pan de Banano is a delicious treat that is relatively low in calories and provides a good source of carbohydrates, fats, and proteins.

Summary

Pan de Banano is a delicious and moist bread-like cake made with ripe bananas. This recipe is a great way to use up overripe bananas and create a sweet treat that can be enjoyed for breakfast, as a snack, or as a dessert.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Pan de Banano. It was many years ago when I was just a young girl, living in a small village in the countryside. My family didn't have much money, so we had to make do with what we had. One day, our neighbor, Señora Martinez, invited me over to her house to help her bake a special treat.

As I walked into her cozy kitchen, the sweet aroma of ripe bananas filled the air. Señora Martinez smiled warmly at me and handed me a ripe banana. "We are going to make Pan de Banano today," she said, her eyes twinkling with excitement. I watched intently as she peeled the banana and mashed it into a smooth paste.

Señora Martinez then showed me how to mix the mashed banana with flour, sugar, eggs, and a touch of cinnamon. She explained that the key to making a delicious Pan de Banano was to use ripe, sweet bananas and to mix the ingredients gently to avoid overworking the batter.

As we waited for the bread to bake in the oven, Señora Martinez shared with me the story of how she learned to make Pan de Banano. She told me that her own grandmother had passed down the recipe to her, and that she had been making it for her family for generations. She spoke with such pride and love for her heritage that I was inspired to learn more about my own family's culinary traditions.

After the Pan de Banano had finished baking, Señora Martinez sliced it into thick, golden slices. The bread was moist and fragrant, with a hint of sweetness from the ripe bananas. I took a bite and was instantly transported to a world of comfort and warmth. It was unlike anything I had ever tasted before.

From that day on, I knew that Pan de Banano would become a staple in my own kitchen. I began experimenting with different variations of the recipe, adding nuts, chocolate chips, and even a splash of rum for a special touch. Each time I baked a loaf of Pan de Banano, the memories of that day in Señora Martinez's kitchen came flooding back to me.

Over the years, I have shared the recipe for Pan de Banano with friends and family, passing down the tradition just like Señora Martinez did for me. And with each slice of warm, fragrant bread that emerges from my oven, I am reminded of the power of food to bring people together and create lasting memories.

So now, whenever I bake a loaf of Pan de Banano, I think of Señora Martinez and the special bond we shared over a simple recipe that has brought so much joy and comfort into my life. And I am grateful for the gift of that day in her kitchen, where I learned not just how to make a delicious bread, but also the importance of preserving and sharing our culinary heritage. The recipe for Pan de Banano will always hold a special place in my heart, a reminder of the love and tradition that connect us to our past and to each other.