Guatemalan Banana Bread Recipes

GUATEMALAN BANANA BREAD

Guatemalan Banana Bread image

Make and share this Guatemalan Banana Bread recipe from Food.com.

Provided by SouthernBell2627

Categories Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

4 cups bananas, mashed
1/2 cup coconut milk
1/2 cup butter, melted
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup raisins (optional)
1/2 cup cashews, chopped (optional)

Steps:

In a large bowl, combine flour, baking powder and salt.
Stir in bananas, coconut milk, vanilla and butter.
Fold in raisins and cashews, if desired.
Pour into a greased 5x9-inch loaf pan.
Bake at 350 F for 1 hour and 15 minutes.

Nutrition Facts : Calories 3007.7, Fat 123.9, SaturatedFat 82.8, Cholesterol 244, Sodium 2630.3, Carbohydrate 438.1, Fiber 29, Sugar 83.8, Protein 50.2

GUATEMALAN BANANA BREAD - PAO DE BANANO

Guatemalan Banana Bread - Pao De Banano image

(pow day bah-nah-noh) Banana quick breads are widely popular. Americans tend to load theirs with walnuts. This Guatemalan version is distinctive with lime, allspice and cinnamon. Many quick breads are versatile enough to go from the breakfast table to the dinner table; this one is sweet enough to serve as a teacake.

Provided by Olha7397

Categories Quick Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups mashed bananas (2 large bananas)
1/4 cup milk
3 tablespoons vegetable oil
1 egg
1 1/2 teaspoons lime zest
1 tablespoon lime juice

Steps:

Heat oven to 350 degrees F. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
Mix all ingredients; beat 30 seconds.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 9-inch loaf about 70 to 80 minutes, 8 1/2 inch loaves 55 to 60 minutes.
Cool slightly. Loosen sides of loaf from pan with a knife; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week.

Nutrition Facts : Calories 324.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 27.5, Sodium 468.6, Carbohydrate 62.3, Fiber 1.8, Sugar 28.8, Protein 5.3

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