Banana Bread With Cashews (Pao De Banana) is a delightful twist on the classic banana bread, bringing a touch of Portuguese flavor to your baking. The recipe combines the sweetness of ripe bananas with the crunch of cashews, perfect for breakfast or as a snack any time of day.
For a dairy-free version, you can swap butter with margarine or use your favorite plant-based butter. If you have nut allergies or simply prefer a different crunch, try substituting cashews with sunflower seeds or pumpkin seeds. Ripe bananas are key for sweetness and moisture, so choose bananas that are speckled brown for the best flavor.
Bread & Rolls
Banana Bread With Cashews (Pao De Banana) Recipe
Ingredients
- 1/2 cup butter (or margarine)
- 1 1/3 cups sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 1 cup mashed banana (about 2)
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons milk
- 1/2 cup chopped cashews
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, beat 1/2 cup butter until creamy and smooth.
- Gradually add 1 1/3 cups sugar, about 1/3 cup at a time, mixing well after each addition.
- Add 3 eggs one at a time, continuing to beat the mixture until well combined.
- Mix in 1/2 teaspoon vanilla and 1 cup of mashed banana, stirring until everything is blended together.
- In a separate bowl, sift together 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry mixture to the creamy banana mixture, alternating with 3 tablespoons milk, mixing gently to combine.
- Fold in 1/2 cup chopped cashews, being careful not to overbeat the batter to avoid tough bread.
- Butter and flour a large loaf pan to prevent sticking, then pour in the batter evenly.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.