Banana Bread - Guatemala(Pan De Banano)
Guatemalan banana bread features ripe bananas, warm cinnamon, and a moist texture, perfect for breakfast, snacks, or dessert, appealing to banana lovers and comfort food fans.
Ingredients
Instructions
- Soften the butter at room temperature and cream it with the sugar in a mixing bowl until light and fluffy.
- Mash the bananas and add them to the butter and sugar mixture.
- Add the salt, cinnamon, lemon juice, and the beaten egg.
- Sift the flour with the baking powder and fold it into the liquid mixture.
- Pour the batter into a greased 9 x 5 inch loaf pan.
- Bake at 350°F (175°C) for 1 hour or until a cake tester comes out clean.
- Serve with honey, pudding, or ice cream if desired.
Tips & Substitutions
For an extra moist banana bread, ensure your bananas are very ripe, ideally with brown spots. You can substitute the butter with coconut oil for a dairy-free version. If you don't have lemon juice, vinegar can also work to enhance flavor. Adding chopped nuts or chocolate chips can give a delightful texture and richness. For a spiced touch, consider adding a pinch of nutmeg along with the cinnamon.
Serving Suggestions
Serve slices of banana bread warm or at room temperature, perhaps drizzled with honey or accompanied by a scoop of ice cream for a delightful dessert. It pairs beautifully with coffee or tea, making it a perfect breakfast or afternoon snack. You can also enjoy it with a side of Greek yogurt or as part of a brunch spread featuring dishes like Paska (Slovak Easter Bread).
Storage & Reheating
To store leftovers, wrap the cooled banana bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, slice and freeze pieces, then reheat in a toaster or microwave for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Bread - Guatemala(Pan De Banano) contains roughly 505 calories, with 2g protein, 23g carbohydrates, and 46g fat. It is a good source of calcium (18% of the Daily Value) and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work well for banana bread. Just thaw them completely, drain any excess liquid, and mash them before adding to the mix. This can enhance the sweetness and moisture of your bread.
What can I do if my banana bread is too dense?
If your banana bread turns out dense, it may be due to overmixing the batter. To prevent this, mix just until the ingredients are combined. Additionally, make sure your baking powder is fresh, as expired leavening agents can impact texture.
How can I tell when my banana bread is done baking?
A good indicator that your banana bread is done is when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover it loosely with foil during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).