Guatemalan Banana Bread Pao De Banano
Transport your taste buds to Central America with this indulgent Guatemalan Banana Bread, or Pao de Banano, a moist and flavorful treat infused with the comforting sweetness of ripe bananas and a hint of warm cinnamon. Perfectly balanced with the creaminess of plain yogurt or sour cream, this rich loaf offers a tender crumb with the option of adding chopped walnuts for a delightful crunch. Simple yet irresistibly satisfying, this recipe uses pantry staples like all-purpose flour, vanilla extract, and baking soda, making it easy to whip up in just over an hour. Whether enjoyed as a breakfast delight, afternoon snack, or dessert, the subtle dusting of confectioners' sugar on top elevates every slice into a bakery-worthy indulgence. Perfect for family gatherings or as an everyday treat, this banana bread recipe will become a cherished favorite!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 stick (softened) Unsalted butter
- 2 large Eggs
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 cup Plain yogurt or sour cream
- 0.5 cup Chopped walnuts (optional)
- 0.25 cup Confectioners' sugar (optional for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 2 to 3 minutes with a hand mixer or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the mashed bananas and vanilla extract.
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the plain yogurt or sour cream, which will keep the banana bread moist. If using, gently fold in the chopped walnuts for an added crunch.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark to avoid overbaking.
Once baked, allow the banana bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the banana bread with confectioners' sugar before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3097 mg | 135% | |
| Total Carbohydrate | 524.6 g | 191% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 287.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 345 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
