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.
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.
