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.

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 left over. I found the bunch on the kitchen counter today, gasping their last remaining breath. They were soft, sweet, and just right for baking bread!

I’m glad I bought more bananas than we needed because this banana pandan bread turned out quite a delectable treat! It’s such a quick and easy recipe; our kitchen smelled heavenly of freshly-baked bread in no time.

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

Ingredient notes

• Bananas– the recipe uses ripe saba (cardaba) bananas. Dole (cavendish) bananas should work, too.
• Pandan extract– add the pandan extract to the batter for color, aroma, and flavor. Make sure you’re using pandan and not buko pandan extract. My favorite brand is McCormick.
• Nuts– I like to sprinkle cashew halves on top for extra crunch. You can also use chopped walnuts or pili nuts.
  

  Quick tip

  Let cool before removing from parchment paper and slicing into servings.

  

  Storage instructions

  • Banana bread will keep on the counter for about 3 days before it starts to dry out and lose freshness. It would keep in the refrigerator for up to one week or in the freezer for up to three months.
  • To freeze, 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 the bread in the microwave; unwrap and microwave for about 20 to 30 seconds.

  Looking for more delicious ways to use saba bananas? You NEED to try this fried bananas with coconut caramel sauce recipe. Pure bliss!

  More baked goods recipes

  

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  Ube Mamon

  

  Cebuana Torta Cake

  

  Lengua de Gato

  Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

  

  4.91 from 10 votes

  Banana Pandan Bread

  Banana Bread with Pandan and Cashews is a delicious quick bread you'll love for breakfast or snack. It's easy to make and the perfect use for plaintain bananas.

  Prep Time: 15 mins

  Cook Time: 25 mins

  Total Time: 40 mins

  Author: Lalaine Manalo

  Course: Baked Goods

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  12 Servings

  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

  US CustomaryMetric

  Instructions

  • Preheat oven to 350 F.
  • 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 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 the oven for about 20 to 25 minutes or until golden and a toothpick inserted in the center comes out clean.
  • Allow to cool and then slice into servings.

  Notes

  Let cool completely before removing from parchment paper and slicing into servings.

  Video

  

  Nutrition Information

  Calories: 379kcal, Carbohydrates: 67g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 140mg, Potassium: 465mg, Fiber: 2g, Sugar: 41g, Vitamin A: 301IU, Vitamin C: 3mg, Calcium: 131mg, Iron: 2mg

  “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”