Panqué de Plátano (Banana Bread) is the soft, cozy Mexican banana loaf that makes those spotty bananas on your counter worth the wait. One slice with your morning coffee and the dishes can wait too.
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Easy Banana Bread
My love for bananas is no secret, and I’m a little obsessed with this loaf. Ripe bananas in my kitchen never last long enough to go to waste!
Panqués are hugely popular in Mexico. They’re part of the pan dulce family, and you’ll find them everywhere from grocery stores to neighborhood panaderías. This one tastes just like those, only it’s coming out of your own oven!
It is so easy to make and you don’t even need special equipment! All you need are bowls, a whisk and a spatula. It’s made with oil instead of butter, so it stays moist for days, with a pinch of cinnamon to keep things cozy. Mash the bananas, whisk in the wet ingredients, fold in the dry, and the oven takes it from there.
♥️ xo, Ana
Try more Mexican desserts like these Gorditas de Nata, Platanos Con Crema (Mexican Bananas and Cream), or this Dulce De Leche Cheesecake.
How To Make Panque De Platano
Note on the bananas: the uglier, the better 😂. Look for skins covered in brown spots or mostly black. They’re sweeter, softer, and give you the most banana flavor.
Ana’s Recipe Tips
- Go easy on the mixing: Fold the flour in with a spatula and stop as soon as the dry streaks disappear. Overmixing makes the loaf tough and gummy.
- No ripe bananas? No problem: Bake them unpeeled on a sheet pan at 300°F (150°C) for 15 to 20 minutes, until the skins turn black. Let them cool before mashing.
- Use the right pan: A 9×5-inch metal loaf pan gives you the best results. A smaller pan can overflow, and dark or glass pans bake faster, so lower the oven to 325°F (165°C) for those.
- Watch the top: Start checking at 45 minutes. When the top is browning faster than the inside is baking, cover it loosely with foil.
- Check for doneness: A toothpick in the center should come out clean or with a few moist crumbs. For extra peace of mind, an instant-read thermometer should read 200 to 205°F (93 to 96°C).
- Wait for it: Let the loaf cool completely before slicing so it doesn’t crumble. It’s even better the next day, when the banana flavor gets deeper.
Storing
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or keep it in an airtight container for up to 3 days.
- Fridge: Store it wrapped for up to 6 days. Let slices sit out for a few minutes or warm them up before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature, or pop a frozen slice in the toaster.
Serving suggestions
- With coffee or atole: A warm slice next to a mug of café de olla, Atole De Maizena or Atole De Avena (Oatmeal drink) is the classic way to go.
- Toasted with butter: Toast a thick slice in a skillet and add a pat of butter and a sprinkle of cinnamon sugar.
- Drizzled with cajeta: A spoonful of warm cajeta or dulce de leche turns it into dessert.
- With whipped cream and fruit: Top a slice with whipped cream and fresh berries or sliced bananas.
- As French toast: Day-old slices make amazing banana bread French toast.
Print recipe:
Panqué de Plátano (Banana Bread)
Panque De Platano, a soft, moist Mexican banana bread made with oil, a hint of cinnamon, and very ripe bananas. Great with coffee for breakfast or as an afternoon snack.
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Servings: 12 slices
Calories: 265kcal
Equipment
- 1 9×5-inch (23×13 cm) metal loaf pan.
- 2 mixing bowls, sifter or fine mesh strainer, whisk, rubber spatula, cooling rack.
Ingredients
- 2 ½ cups all-purpose flour (310 g )
- 2 teaspoons baking powder
- ½ teaspoon baking soda (3g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 3 large very ripe bananas
- ¾ cup plus 2 tablespoons, granulated sugar (180g)
- ½ cup vegetable oil (100g)
- 2 large eggs - room temperature
- 1 teaspoon vanilla extract
- Butter and flour for the pan - or parchment paper
Instructions
- Heat the oven to 350°F (180°C) with a rack in the center. Butter a 9×5-inch loaf pan, dust it with flour, and tap out the excess. You can line it with a parchment sling instead, which lets the cake lift out cleanly.Butter and flour for the pan
- Sift the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Whisk to combine and set aside.2 ½ cups all-purpose flour (310 g ), 2 teaspoons baking powder , ½ teaspoon baking soda (3g), ½ teaspoon ground cinnamon, ¼ teaspoon fine salt
- In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps left. Whisk in the sugar for about 1 minute, until it starts melting into the banana. Add the oil, eggs, and vanilla and whisk until smooth and glossy.3 large very ripe bananas, ¾ cup plus 2 tablespoons, granulated sugar (180g), ½ cup vegetable oil (100g), 2 large eggs, 1 teaspoon vanilla extract
- Add the flour mixture. Fold with a rubber spatula just until no dry streaks remain. The batter will be thick. Scrape it into the prepared pan and smooth the top.
- Bake 50 to 60 minutes, until the top is deep golden and springs back when pressed, and a toothpick in the center comes out clean or with a few moist crumbs. Start checking at 45 minutes. If the top browns too fast, tent it loosely with foil around the 35-minute mark.
- Cool in the pan on a rack for 10 minutes. Run a knife around the edges, turn the cake out, and let it cool completely, about 1 hour, before slicing.
Notes
- Use very ripe bananas. Their acidity activates the baking soda, which helps the cake rise and brown.
- Spoon and level the flour, or weigh it.
- Fold the batter only until no dry streaks remain. Overmixing makes the cake tough.
- Tent with foil at 35 minutes if the top browns too fast.
- Storage: Wrap tightly and keep at room temperature up to 3 days, or in the fridge up to 6 days. Freeze whole or sliced, wrapped in plastic and foil, up to 3 months. Thaw at room temperature.
Your Private Notes
Nutrition
Serving: 1slice | Calories: 265kcal | Carbohydrates: 41.5g | Protein: 4g | Fat: 9.5g | Fiber: 1.5g | Sugar: 18.7g
I hope you like this recipe as much as I do! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating right here. ⭐️
Gracias!!!! xx, Ana