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. 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.
Ingredients
½ cup butter, melted
2 eggs
2 cups brown sugar
1/4 teaspoon salt
2 ½ cups flour
2 tablespoons baking powder
4 ripe saba bananas, peeled and mashed
1 tablespoon pandan extract
1/2 cup cashew nuts
Instructions
Lightly grease a 9 x 13 baking dish or line with parchment paper. In a bowl, add butter and eggs and beat 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. Add pandan extract and mix until color is distributed. In the prepared dish, transfer batter and spread with a spatula. Sprinkle cashew nuts on top. Bake in a 350 F oven for about 20 t0 25 minutes or until golden and toothpick inserted in middle comes out clean. Allow to cool and then slice into servings.
