Pan de Banano or traditional Banana Bread from Guatemala is a beloved treat around the world, but in Guatemala, it takes on a special significance. Made with simple ingredients, it combines the natural sweetness of ripe bananas with the warmth of cinnamon and a touch of vanilla, resulting in a moist, flavorful loaf that’s perfect for any occasion. Guatemalan banana bread is sure to delight and share a taste of Central America.

Let’s explore the traditional recipe for banana bread from Guatemala, along with a few tips on how to make it at home and enjoy this comforting dessert that has become a staple in many Guatemalan kitchens.

What Makes Guatemalan Banana Bread Unique?

Bananas are abundant in Guatemala, making them a key ingredient in many dishes, including banana bread. When bananas ripen, their natural sugars intensify, creating a naturally sweet base for the bread.

In Guatemala, you may also find variations of banana bread that include walnuts or pecans adding even more flavor and texture. Another common addition is cinnamon, which imparts a warm, spiced note, making it even more delicioso (delicious!).

But perhaps the most significant aspect of Guatemalan banana bread is its simplicity. The recipe doesn’t require fancy ingredients, making it a perfect way to use up overripe bananas and create something delicious from humble kitchen staples.

How Traditional Banana Bread from Guatemala Differs from American Banana Bread

While both versions of banana bread share a common key ingredient: bananas! They differ in texture, flavor, and sweetness. Here’s a breakdown of how Guatemalan banana bread contrasts with its American counterpart:

Texture and Moisture

Guatemalan Banana Bread:
- The texture of Guatemalan banana bread tends to be more dense and moist, often with a slightly heavier crumb. This is thanks to the use of local, ripe bananas and sometimes the incorporation of a bit more fat, like butter, which keeps it tender.
- The bread is often less sweet than American banana bread, making it a bit more versatile as both a snack and a breakfast item.
American Banana Bread:
- American banana bread can vary from light and airy to dense and moist, depending on the recipe. It’s often fluffier due to the use of baking soda and baking powder.
- Many American recipes aim for a more sweet and cake-like texture, especially with the use of ingredients like chocolate chips or cream cheese in some variations.

Flavor Profile

Guatemalan Banana Bread:
- Guatemalan banana bread tends to have a more spicy, subtle flavor. The cinnamon and optional clove give the bread a warm depth, often making it more suitable for enjoying with coffee or tea in the morning.
- Bananas take center stage in the flavor, but the bread maintains a more earthy profile thanks to the minimal use of refined sugars and the focus on natural sweetness.
American Banana Bread:
- The flavor of American banana bread is more sugary and sometimes even more decadent. The banana flavor is still prominent, but additional sweeteners or flavorings, like vanilla or brown sugar, often contribute to a richer taste.
- Many American recipes aim to make the bread feel indulgent, so the sweetness tends to be more front-and-center.

Why You Should Try Traditional Banana Bread from Guatemala

There’s something about traditional banana bread from Guatemala that makes it feel extra comforting. The simplicity of the recipe allows the natural flavor of the bananas to shine, and the hint of cinnamon gives it a cozy, warm feel that makes it perfect for both morning or as an afternoon snack.

Not only is banana bread a delicious treat, but it’s also an easy way to reduce food waste. Overripe bananas are perfect for this recipe, so instead of tossing them out, you can transform them into something delightful. Plus, this traditional Guatemalan banana bread is versatile—it can be served at family gatherings, wrapped as a thoughtful gift, or enjoyed with a cup of coffee on a quiet afternoon.

If you’ve never tried Guatemalan banana bread, this recipe is a great place to start. The moist texture, rich banana flavor, and spiced warmth make this a treat you’ll want to make again and again and again!

Traditional Banana Bread from Guatemala is a connection to the heart of Guatemalan food culture. Its simplicity, warmth, and natural flavor make it a cherished treat in many households. Whether you’re new to Guatemalan cuisine or just love a good slice of banana bread, this traditional recipe is sure to satisfy.

Next time you have some ripe bananas sitting on your counter, remember this recipe for traditional banana bread from Guatemala—it’s a sweet way to bring a little taste of Guatemala into your home.

From my table to yours,

Print Recipe

Traditional Banana Bread from Guatemala

A deliciously moist and sweet loaf bringing simple ingredients for a comforting breakfast, snack, or dessert. This easy-to-make banana bread is a great way to use up overripe bananas and enjoy a classic Central American treat.

Total Time1 20

Course: Breakfast, Snack

Cuisine: Guatemalan, Latin

Keyword: Banana Bread, Guatemalan Banana Bread, Pan de Banano

Servings: 8 servings

Author: Dey | Touching Tables

Ingredients

3 ripe bananas the riper, the better
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans optional

Instructions

Preheat:

Preheat the oven to 350°F (175°C) and grease a loaf pan.

Mash the bananas:

In a large bowl, mash the ripe bananas until smooth. Leave a few small chunks if you prefer some texture in the bread.

Mix the dry ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Cream the butter and sugar:

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.

Combine wet and dry ingredients:

Gradually mix the dry ingredients into the wet mixture, alternating with the mashed bananas.
Stir until just combined—be careful not to overmix.

Add nuts (optional):

If adding walnuts or pecans, fold them into the batter.

Bake:

Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Cool and serve:

Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy!

Notes

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