Peruvian banana bread
Easy queque de platano recipe. Deliciously moist and flavorful banana cake that's an ideal breakfast treat or dessert. Perfect for using up overripe bananas."
- Prep time
- 6 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 bananas (ripe)
- 2 eggs
- ¼ cup butter (melted )
- ¼ cup oil
- 1 teaspoon vanilla
- ½ cup brown sugar
- 2 cups all-purpose flour
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup pecans or walnuts (optional)
- ½ cup raisins (optional)
Instructions
- 1
Mash the bananas; they should yield about 1 cup. Place in a bowl.
- 2
Mix in the eggs, melted butter (cooled to room temperature), oil, and vanilla. Set aside.
- 3
In another bowl, mix the brown sugar, all-purpose flour, cinnamon, baking powder, and baking soda.
- 4
Optional: if using nuts, chocolate, or raisins. Take ½ cup of the dry mixture and mix them together. This helps keep the nuts, raisins, or other fillings from clustering together.
- 5
Add the dry mixture and nuts and raisins to the banana mixture. Fold until you don’t see any bits of flour left.
- 6
Prepare a 7 x 3-inch loaf pan, line with parchment, and grease generously with butter or oil.
- 7
Pour in the banana bread batter and smooth the top before adding garnishes like bananas or nuts.
- 8
Bake in a preheated oven at 350 °F (177 °C) for 40 – 45 minutes.
- 9
Cool in the pan for an hour before taking it out and placing on a rack to cool further.
- 10
Serve warm or cooled down.