| Prep: 20 mins | Cook: 60 mins – 70 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 7g | 52g |
| sugars | fibre | protein | salt |
| 25g | 4g | 6g | 0.3g |
For as long as I can remember, I’ve been smitten with the fusion of my Cuban and Spanish roots into my culinary creations. Today, we’re talking about a fruit-based delicacy, the Canistels and Banana Bread. Both sweet and comforting, this bread is a celebration of Caribbean tradition as much as it is a wholesome health nut’s dream.
A Tropical Treat with Health Benefits
Canistels, also known as egg fruits, are tropical gems native to Central America. They carry a distinct sweetness that effortlessly pairs with the familiarly comforting flavor of bananas, creating a bread loaf that’s both indulgently delicious and packed with nutrients. This bread is rich in dietary fiber, helping promote healthy digestion, while the canistel and banana mixture provides a punch of vitamins A, C, and E and important minerals like potassium.
A Dance between Distinct Flavors
There’s simply a dance that happens in your mouth when Caribbean and Spanish flavors converge, and it is quite the similar experience with this bread. Sweet, slightly custard-like canistel merges gracefully with the warm, creamy taste of banana. Just as I teach my dance students to let their moves flow seamlessly together, the ingredients in this recipe come together in a beautiful, harmonious dance of flavor.
Similar to recipes like the Spanish Pan de Higo (Fig Bread) or my grandmother’s famed Cuban guava pastelitos, this Canistels and Banana Bread recipe takes a deliciously tropical spin on the traditional – perfect for those who crave a hint of the exotic in their everyday snacks.
The Perfect Partner Dishes
While Canistels and Banana Bread can easily be enjoyed on its own, why not pair it with other dishes to make it a full meal? Imagine a breakfast spread with your favorite cup of café con leche, an omelette or tortilla Española, and a generous slice of this tropical bread as the sweet ending. Or perhaps you prefer it as a midday snack or a dessert, paired perfectly with a chilled glass of Sangria or Mojito! As a fruit-based dish, this bread is surprisingly versatile, able to complement even savory dishes.
So there you have it, my beloved Canistels and Banana Bread that combines my Cuban roots with my love for Spanish cuisine. Whether you’re an experienced baker or a novice, give this recipe a try. I assure you, just like the rhythm of a good salsa, this bread will get your taste buds dancing in delight. You know what they say – once you start, you simply can’t stop!
What You’ll Need
- 1 cup of mashed ripe canistels (approximately 2-3 canistels)
- 1 ripe banana, mashed
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 cup of unsalted butter, room temperature
- 1 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1/2 cup of buttermilk
- 1 cup of chopped walnuts or pecans (optional)
Method
Step One
Peel the canistels, remove the seeds, and mash until you get approximately 1 cup. Do the same with the banana. Set aside.
Step Two
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Step Three
In a large bowl, beat the unsalted butter until creamy. Gradually add the granulated sugar and brown sugar, beating until light and fluffy.
Step Four
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Step Five
Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Beat just until blended after each addition.
Step Six
Fold in the mashed canistels and banana into the batter. If using, add the chopped walnuts or pecans at this point, as well.
Step Seven
Pour the batter into a greased and floured loaf pan and smooth the top. Bake at 350°F for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Step Eight
Remove the pan from the oven and let it cool on a wire rack for 10 minutes. After 10 minutes, remove the bread from the pan and allow it to cool completely on the wire rack. Cut into slices and serve.
