Pan de Plátano
Banana BreadWhen time allows, Mexicans prepare and enjoy leisurely breakfasts at home just as we do. Banana bread fits nicely into a modern Mexican breakfast or brunch. Do as the Mexicans do, and serve this bread with a special plate of tropical fruits (Breakfast Fruit Plate or Pineapple Boats).Undiluted, thawed orange juice concentrate, as called for in the recipe, has a more intense orange flavor than diluted or fresh-squeezed. Fresh-squeezed juice may be used, if you like.
Ingrediënten
Makes 2 (9- × 5- × 3-inch) loaves
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 2 cups mashed bananas about 3 medium bananas
- 1 cup sugar
- 2 large eggs beaten
- ½ cup 1 stick butter, melted and slightly cooled
- 2 tablespoons frozen orange juice concentrate thawed or fresh-squeezed orange juice
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
- ¾ cup chopped pecan pieces
Instructies
- Preheat oven to 350°.
- Grease two 9- × 5- × 3-inch loaf pans and line with waxed paper or parchment paper.
- In a large bowl mix flour, baking powder, baking soda, allspice, and salt.
- In a medium bowl mix the mashed bananas, sugar, and eggs.
- Add the butter and mix well.
- Add the banana mixture to the dry ingredients and mix very well.
- Stir in the orange juice, milk, and vanilla.
- Fold in the pecans.
- Spoon half of the batter into each loaf pan.
- Bake 15 minutes; then reduce the oven temperature to 325° and bake 45 more minutes, or until browned on top and a tester inserted in the center comes out clean.
Notes / Tips / Wine Advice:
Cool on a rack before slicing and serving.
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