This Pan de Platano or Pan de Banana (Banana Bread) recipe is super flavorful, deliciously moist and perfect every time.
If you've got a few ripe bananas sitting on your counter, don't even think about throwing them away! This pan de plátano is exactly what you need. It's soft, moist, perfectly sweet, and a banana bread recipe you can throw together really quickly. I make this all the time, just like my pan de maiz (cornbread) recipe, because it's simple, reliable, and always so yummy.
Jump to:
Perfect Banana Flavor Every Time
Before you get started, there's one thing to think about, how strong do you like your banana flavor? Everyone's different. Some people love a bold, super banana-forward loaf, while others prefer something a little more subtle and balanced.
The key to controlling the flavor comes down to one thing: how ripe your bananas are.
If your bananas only have a few black spots and you want a stronger banana taste, you'll want to use more bananas in your batter. But if your bananas are fully black (and don't throw those out!), they're already extra sweet and packed with flavor. In that case, you can actually use a little less and still get that rich banana taste.
Just keep the ripeness in mind when adjusting:
- If bananas have just a few black spots, use 4 bananas.
- If bananas are fully black, use 3.
Pan de Plátano vs Pan de Banana (What's the Difference?)
In Puerto Rico, the word plátano refers to plantains, while bananas are called guineo, hence, pan de guineo.
In other Latin countries, you'll commonly hear it called pan de plátano, and depending on the region, it may even be known as pan de banano.
At the end of the day, all of these names are talking about the same thing, soft, sweet banana bread that everyone enjoys a little differently depending on where they're from.
Ingredients
- ripe bananas
- butter at room temperature
- sugar
- eggs
- all purpose flour
- baking soda
- salt
- vanilla extract
- walnuts (optional)
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Pan de Platano (Pan de Banana)
Step 1: Preheat and Prepare
Preheat your oven to 350°F and lightly grease a 9×5 loaf pan with butter.
Step 2: Cream Butter and Sugar
In a mixing bowl, use a hand mixer to blend the butter and sugar until well combined.
Step 3: Mash the Bananas
In a separate bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
Step 4: Combine Wet Ingredients
Add the eggs and mashed bananas to the butter and sugar mixture, then mix until fully combined.
Step 5: Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt.
Step 6: Bring Everything Together
Add the dry ingredients batter together with the wet ingredients batter. Add in the vanilla extract and walnuts (if using). Mix just until combined, do not overmix.
Step 7: Bake
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool
Let the banana bread rest in the pan for about 10 minutes, then transfer to a wire rack to cool. (Or leave it in the pan if you prefer.)
Easy Add-In Ideas for Banana Bread
One of the best things about banana bread is how easy it is to switch up. You can keep it simple or add a few extras if you like.
Here are some easy add-ins you can try:
- Chocolate chips - Classic and always a good idea
- Chopped pecans - Other than the classic walnuts, pecans are great too
- Cinnamon or a pinch of nutmeg - Warm flavor that pairs perfectly with banana
- Shredded coconut - Slightly sweet with a nice texture
- Cream cheese swirl - Makes it extra soft and rich
- Peanut butter or Nutella swirl - For a more indulgent version
- Dried fruits - Raisins or cranberries work really well
You can mix and match depending on what you like, just be careful not to go overboard so the texture is not affected too much.
Cathy’s Expert Tips for the Best Pan de Platano
- Use very ripe bananas: The darker and softer the bananas are, the better.
- Don't overmix the batter: Once you add the flour, mix just until combined. If you overmix the batter too much you will most likely end up with a denser bread.
- Measure the flour the right way: If you scoop your flour straight from the bag, make sure to level your measuring cup with a knife, otherwise, you will end up with too much flour and end up with a drier bread.
- Use room temperature ingredients: It’s best to take your butter and eggs out of the fridge and allow to come to room temperature. This helps the batter mix better and smoother.
- Check your bread a little early: Every oven is different, so start checking your bread a few minutes before the time is up so it doesn't overbake.
- Let it rest before slicing: It needs a little time to set. If you cut it too soon, it can fall apart.
Recipe FAQ’s
Yes you can but you must let the bananas thaw first before using and drain any excess liquid.
Store it tightly wrapped at room temperature for a couple of days, or in the fridge for longer.
Insert a toothpick into the center of the bread, if it comes out clean it's ready.
Most likely from overmixing or adding too much flour. To avoid this, mix gently and measure carefully.
Yes! Wrap it tightly in plastic wrap and store in a freezer-safe bag. It can last up to 2-3 months.
You can freeze the loaf whole or slice it first and freeze the pieces individually so they don't stick together. Wrap the bread tightly in plastic wrap, then place it in a freezer-safe bag or container.
Wrap your bread well with plastic wrap or aluminum foil, this will help preserve your bread for about 2 days on your counter. For longer storage, refrigerate for up to 5 days. Please keep in mind, use personal judgement on what's best for you and your family and what you feel comfortable with.
For a whole loaf, transfer it to the refrigerator and let it thaw for a few hours or overnight. If you're thawing slices, just take out what you need and let them sit on the counter for about 30 minutes to an hour. If you want it warm, heat it in the oven or a pan until warmed through.
You see mold - Any visible mold means it's time to toss it.
It smells off - If it has a sour or unusual smell, don't eat it.
You notice dark or unusual spots - Especially if they weren't there before, it's best to discard it.
Other Baking Recipes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don't forget to follow along on Pinterest and Facebook.
📖 Recipe
Pan de Platano (Pan de Banana) (Banana Bread)
Ingredients
- 2-3 ripe bananas mashed with fork
- 1 stick unsalted butter at room temperature
- ¾ cup granulated sugar
- 1½ cups all purpose flour
- 2 large eggs lightly beaten
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
Preheat and Butter Pan
- Preheat your oven to 350°F and lightly grease a 9×5 loaf pan with butter.
Mix Wet Ingredients
- In a mixing bowl, use a hand mixer to blend the butter and sugar until well combined.
- In a separate bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- Add the eggs and mashed bananas to the butter and sugar mixture, then mix until fully combined.
Mix Dry Ingredients
- In another bowl, whisk together the flour, baking soda, and salt.
Combine Everything Together
- Add the dry ingredients batter together with the wet ingredients batter. Add in the vanilla extract and walnuts (if using). Mix just until combined, do not overmix.
Bake
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread rest in the pan for about 10 minutes, then transfer to a wire rack to cool. (Or leave it in the pan if you prefer.)
Notes
- chocolate chips
- chopped pecans
- 1 teaspoon ground cinnamon or a pinch of nutmeg
- shredded coconut
- cream cheese swirl
- peanut butter or Nutella swirl
- dried fruits
Zackery T Baize says
Can’t wait to try this banana bread
Jorge Bernal says
Thank you Cathy, now I can see it, I want to make it this weekend and let you know how it came out.
Thanks again
Cathy says
Yay! I’m excited for you to make it! I hope you love it! Happy Holidays to you and your family Jorge!
Jorge Bernal says
Where is the recipe for the banana bread all that you posted was the ingredients with no quantities
Cathy says
Hello Jorge! Look below the post, all the way down to the recipe card. You will see the whole recipe with ingredients, quantities and instructions. Let me know if you are not seeing it below post. If you have any other questions feel free to let me know. Thanks for checking out the recipe! Happy holidays!