We recently had some bananas that were getting nicely sweet and ripe and needed to be used in some way. Usually, I make banana bread and that is what I did again.
But this time, I used a recipe from Marge Poore’s 1,000 Mexican Recipes cookbook. I noticed that it uses pecans and I love pecans. But what stood out to me was her use of orange juice concentrate. Orange juice and bananas! That sounded like a delicious combination to me. And hopefully it does to you too!
Here is a suggestion from Marge Poore: “When time allows, Mexican 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.” I think it would make a delicious and simple dessert served along with some vanilla ice cream.
Pan de Plátano (Banana Bread)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon salt
2 cups mashed 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 orange juice
1 tablespoon milk
½ teaspoon vanilla extract
¾ – 1 cup pecans, chopped
Preheat the oven to 350 degrees Fahrenheit.
Grease two 8 ½ x 4-inch loaf pans. In a large bowl, mix the flour, baking powder, baking soda, allspice and salt. In a medium bowl, mix the mashed bananas, sugar and eggs. Add the melted butter and mix well.
Add the banana mixture to the dry ingredients and mix very well. Stir in the orange juice, milk and vanilla extract. Fold in the pecans.
Spoon half of the batter into each loaf pan. Bake for 15 minutes. Reduce the oven temperature to 325 degrees and continue to bake for 45 minutes or until the bread is browned on top and a toothpick comes out clean when inserted in the center.
Cool on a rack before slicing. Serve.