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Best Easy Pan de Plátano Mexicano Recipe

Name: Best Easy Pan de Plátano Mexicano Recipe
Total time: 65 min
Yield: 90 g
Ingredients: ripe bananas 3 pieces; all-purpose flour 1.5 cups; eggs 2 pieces; pecans, chopped 0.5 cup; unsalted butter, melted 0.5 cup; granulated sugar 0.75 cup; ground cinnamon 2 tsp; baking powder 1 tsp; baking soda 0.5 tsp; salt 0.5 tsp; vanilla extract 1 tsp

Mexican banana bread with cinnamon and pecans is a moist, aromatic baked treat. This family-friendly dessert is a sweet, naturally flavored, comforting confection for any occasion.

Cook 65 min Difficulty NORMAL 250 kcal

#vegetarian #dessert #banana bread #Mexican baking

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Ingredients

Main ingredients

ripe bananas 3 pieces
all-purpose flour 1.5 cups
eggs 2 pieces
pecans, chopped 0.5 cup
unsalted butter, melted 0.5 cup

Seasonings/Sauce

granulated sugar 0.75 cup
ground cinnamon 2 tsp
baking powder 1 tsp
baking soda 0.5 tsp
salt 0.5 tsp
vanilla extract 1 tsp

Nutrition summary

Carbohydrates 37 g 59%

Protein 4 g 6%

Fat 10 g 35%

Serving size 90g

Cooking steps

1

Preheat the oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan.
2

In a large bowl, thoroughly mash the ripe bananas until smooth, then whisk in melted butter, sugar, eggs, and vanilla extract until fully combined.
3

In a separate bowl, whisk together all-purpose flour, cinnamon, baking powder, baking soda, and salt for even distribution.
4

Gradually stir the dry ingredients into the banana mixture, mixing until just incorporated; avoid overmixing for a tender crumb.
5

Fold in the chopped pecans, then pour the batter into the prepared loaf pan and smooth the top.
6

Bake on the lower-middle oven rack for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent loosely with foil after 40 minutes.
7

Cool in the pan for 10 minutes before gently turning onto a wire rack to finish cooling completely before slicing.

Personalized Q&A

Q. What are the key ingredients that give Pan de Plátano Mexicano its signature flavor?

The distinctive flavor of Pan de Plátano Mexicano comes from ripe bananas, aromatic cinnamon, and rich toasted pecans. The bananas provide natural sweetness and moisture, while cinnamon gives a warm, comforting spice and the pecans add subtle nuttiness and texture.

Q. How do I ensure my banana bread stays moist and doesn't become dense?

For a moist texture, mash the bananas thoroughly and avoid overmixing the batter once you combine wet and dry ingredients. Mixing just until incorporated helps prevent the loaf from becoming dense. Also, cool the bread as directed to keep it moist.

Q. Is there a recommended baking time or temperature to avoid overbaking the bread?

Bake your loaf at 350°F (175°C) for 55–65 minutes, checking with a toothpick at the 55-minute mark. If the top browns too rapidly, tent the loaf with foil. This prevents a dry crust and ensures the center cooks through without becoming overbaked.

Q. What is the calorie and macronutrient breakdown per serving?

Each 90g serving provides about 250 kcal, with carbohydrates at 37g (59%), protein at 4g (6%), and fat at 10g (35%). This makes it a sweet treat best enjoyed in moderation as part of a balanced diet.

Best Easy Pan de Plátano Mexicano Recipe

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