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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 hour 20 minutes
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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