Banana Pandan Bread

Banana Pandan Bread is the perfect use for ripe bananas! Topped with cashew and loaded with pandan flavor, this quick bread is delicious and filling for breakfast or as a midday snack.

Banana Pandan Bread

G requested a few days ago that I make his favorite turon, but although I cooked enough to feed the neighborhood, I still had a few saba bananas leftover. I found the bunch today on the kitchen counter, gasping their last remaining breath. They were soft, sweet, and just right for baking bread!

I’m glad, for once, that I get overly excited about food shopping and tend to overbuy because this banana pandan bread turned out quite a delectable treat!

It’s such a quick and easy recipe, the kitchen will be smelling heavenly of freshly-baked bread in no time.

I suggest making a few loaves as you’d want delicious slices of this banana bread handy at ALL TIMES with your morning coffee or for an afternoon snack. The combination of pandan and banana flavor plus crunchy roasted cashews are hard to resist

How to Make Banana Pandan Bread

  • Line a 9 x 13 baking dish with parchment paper or spray with cooking spray. Set aside.
  • In a bowl, beat butter and eggs until combined. Add sugar and salt and continue beat until sugar is dissolved.
  • Add flour and baking powder and continue to beat.
  • Add bananas and stir to combine. The recipe uses ripe saba bananas, but regular bananas should work, too.
  • Add the pandan extract and mix until color is distributed.
  • Transfer the mixture into the prepared pan and sprinkle cashew nuts on top. You can also use chopped walnuts if you prefer.
  • Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in the middle of the cake comes out clean.
  • Let cool before removing from parchment paper and slicing into servings.

How to Store Banana Bread

  • Banana bread will keep on the counter for about 3 days before it starts to dry out and lose freshness. It would keep longer in the refrigerator for up to one week or in the freezer for up to three months.
  • Allow to cool completely and wrap individual slices or the whole loaf in aluminum foil. Place in an airtight container or in a ziplock bag.
  • To serve, thaw at room temperature for about 20 to 30 minutes if sliced or 1 to 2 hours if a whole loaf. You can also quickly warm up the bread in the microwave; just unwrap and zap for about 20 to 30 seconds.

Leave a Reply