This Week’s Recipe: Guatemalan Pan De Banana Madura:
Last Saturday we learned about Guatemala’s standout, savoury cuisine. Like most Latin countries, their staples are corn, rice, and beans, and, due to the climate, a ton of fresh fruits and vegetables are used in their food as well. Don’t be mistaken, however, Guatemalan cuisine does have its own unique flavour.
This week we are going to dive into a Guatemalan cake called Pan De Banana Madura (banana bread!). It has a surprisingly moist, heavy, yet spongy texture, and the only sweetness is from the bananas. A piece of this would make a lovely accompaniment to breakfast, or as a snack throughout the day.
Guatemalan Pan De Banana Madura
Serves 16
The Beginning (this is what gives the cake its tropical banana-coconut flavour)
5 large ripe bananas, peeled and mashed
1 ½ cups coconut milk (one can)
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract (or scrapings from one vanilla bean)
Preheat oven to 350 degrees Fahrenheit and grease a 9.25×13.25 inch baking dish. With an electric mixer, combine the bananas and coconut milk at a medium-high speed until smooth, about one minute. Add butter and vanilla, and then mix until combined.
The Middle (these are the ingredients that make the cake, well, cakey!)
2 cups all purpose flour
¼ teaspoon salt
2 teaspoons baking soda
1 teaspoon fresh ground nutmeg
¼ cup raisins
In a large bowl, mix the remainder of ingredients together with a whisk.
The End (put it together!)
Make a well in the centre of the dry ingredients. Pour the coconut mixture in the large bowl and mix with a wooden spoon until combined. Place in centre of oven and bake for about 40 minutes, or until golden brown.
Next up on our foodie road trip: Belize! Do you have any amazing Belize stories, suggestions, or recipes? Let me know! Until next time… keep exploring and sampling the tasty delights of the world! Need some more yummy reads? Head over to Wanderfood Wednesday for some scrumptious articles!
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