Guatemalan Banana Cake (Pastel de Banano)
Pastel de banano Say it: pahs-TEHL deh bah-NAH-noh
Pastel de banano is a moist Guatemalan banana cake made with very ripe bananas, butter, eggs, and a gentle touch of cinnamon. It is a home-style dessert, often baked for birthdays, meriendas, and afternoon coffee, when the fruit bowl is full of dark-speckled bananas. The crumb is tender and lightly spiced, sweet but not cloying, with a deep banana flavor that improves as it cools. A dusting of powdered sugar is enough; the cake needs no elaborate frosting.
Guatemalan Banana Cake (Pastel de Banano)
Pastel de banano
Pronounced pahs-TEHL deh bah-NAH-noh
- Serves
- 8
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake
To finish
Method
Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Beat the butter and sugar with an electric mixer until pale and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each, then beat in the vanilla.
Mash the bananas until mostly smooth, then stir in the milk. Beat the banana mixture into the butter mixture; it may look slightly curdled.
Add the dry ingredients in two additions, folding with a spatula just until no dry streaks remain; do not overmix.
Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until deep golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.
Dust with powdered sugar just before serving.
Regional variants
Some cooks fold in 1/2 cup (60 g) toasted chopped walnuts or chocolate chips, or bake the batter in two 8-inch (20 cm) pans for a layer cake filled with lightly sweetened whipped cream.
Cook's notes
- Use bananas with heavily speckled or black skins; they give the cake its sweetness and moisture.
- Fold gently after adding the flour so the crumb stays tender.
- If the top browns too quickly, tent it loosely with foil during the last 10 minutes of baking.
Serve with
Serve with Guatemalan coffee or hot chocolate; a spoonful of whipped cream is a nice extra.
Make ahead and storage
Keeps wrapped at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.
