Banana Bread (Pan de Guineo)
Updated: Jul 16
Growing up in Puerto Rico means that you have had the opportunity to eat bananas right off the banana plant. They are so sweet and perfectly ripe, but there is just one way to make them even better - banana bread! I like mine with walnuts and chocolate chips, but those are options, although highly recommended.
Now, don't waste your overripe bananas anymore. You can't never have enough banana bread!
1 cup sugar
1/2 cup butter
3 tbs sour cream
3 large ripe bananas
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup walnuts (optional)
1/2 cup chocolate chips (optional)
The general idea for making this banana bread is that you mix all of the wet ingredients first and then add the dry ingredients. We are using a hand mixer in this video but you can also use a stand mixer if you have one or just do it by hand, if you don't have either one.
We will begin by creaming the butter and sugar. With the mixer on high, mix the butter and sugar until it’s light and fluffy. This will take 4 - 5 minutes. Then, add the eggs and mix well until they are thoroughly incorporated.
Add the vanilla and the bananas.
A lot of recipes call for you to mash the bananas by hand before adding them. I am all about using the least amount of dishes so I prefer to add small chunks of the banana directly into the mix. Mix on high until the bananas are well incorporated into the mixture. This will take a couple of minutes.
Add the sour cream to the mixture and incorporate it.
Now let's add the dry ingredients. Add the salt, baking soda and flour into the mixture. With the mixer on low, just add (mix?) until incorporated. You don’t want to over mix here, it will make the banana bread tough.
If you decide to add the walnuts and chocolate chips or either one of them, this is the time to add them. I prefer to incorporate them by hand.
Prepare the baking pan. I am using a 9 x 5 x 3 inch loaf pan. Butter the bottom and the sides and cover it with a piece of parchment paper.
Pour the batter into the prepared pan. Try to make it as even as possible on the top so your bread bakes evenly.
With the oven heated to 350 degrees Fahrenheit, add the pan into the middle of the center rack.
Bake for about one hour or until a toothpick or cake tester inserted in the center comes out clean. Each oven is different so i would suggest that you check your bread at about 40 minutes in and then every 10 minutes from thereon. If you notice that the top is browning too much, you can add a piece of foil to the top to prevent it from keep browning.
Once the bread is cooked, take it out of the oven and let it rest for about 3 minutes. Then take it out of the pan and put it on a cooling rack. The parchment paper makes it really easy to take out. Remove the parchment paper.
Let it rest in the cooling rack for about 15 minutes before cutting into it. Enjoy!
Check out our instructional video, showing how to make this recipe step-by-step HERE.