Pan de Banano Ahogado en Quetzalteca
By La Salsa Inglesa
Pan de banano is a classic Guatemalan recipe, probably because there seems to be an infinite supply of bananas here. This recipe jazzes up the classic pan de banano up by adding our favorite liquor to the mix, giving you the perfect party piece for Birthdays, fiestas and who knows maybe even a people’s revolution celebration? As we’re in Xela, I recommend using Quezalteca. However, any kind of rum will do. It just depends on which rum you are willing to use in a cake!
1/3 cups of butter at room temperature
1 cup sugar
3 medium sized bananas, mashed
2 cups all purpose flour
¼ tsp bicarbonate soda
2 tsp baking powder
2 tbs Quezalteca
The Rum Syrup
½ cup sugar
½ cup water
2 tbs Quezalteca (which leaves you with the best part of a Pulmon left over 😉
Preheat the oven to 180c.
Grease and line a small rectangular loaf tin with baking paper
- Cream together the butter and sugar until light and fluffy. Whisk in the eggs.
- Mix in the mashed bananas.
- Then, sift in the flour, bicarb soda and baking powder and fold together.
- Add the Quezalteca
- Pour into the loaf tin before baking in the preheated oven on a low shelf for 35-45 minutes until cooked through.
While the cake is cooling, make the syrup by bringing all the ingredients to a boil before simmering over a low flame for 5 minutes.
- Pierce the cake all over with a fork and gradually pour the syrup so it soaks into the cake. You may need to do this several times.
Bon appétite, Xela